Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

Randy Mayor; Melanie J. Clarke

A garlic-herb marinade gives the chicken a flavorful jump start. You can serve an entire quarter or cut each quarter into two wedges. Serve with vegetable chips.

Yield: 4 servings (serving size: 1 sandwich quarter)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 462
  • Calories from fat: 24%
  • Fat: 12.2g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 39.5g
  • Carbohydrate: 51.2g
  • Fiber: 5.6g
  • Cholesterol: 90mg
  • Iron: 3mg
  • Sodium: 981mg
  • Calcium: 199mg

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 5 garlic cloves, minced and divided
  • Cooking spray
  • 1 cup vertically sliced onion
  • 1 teaspoon sugar
  • 3/4 teaspoon fennel seeds, crushed
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon freshly ground black pepper
  • 1 (12-ounce) loaf rosemary focaccia, cut in half horizontally
  • 4 teaspoons low-fat mayonnaise
  • 3 ounces fontina cheese, thinly sliced

Preparation

  1. Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to 3/4-inch thickness using a meat mallet or rolling pin.
  2. Combine juice, mustard, oil, marjoram, thyme, 1 garlic clove, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, and salt, and sauté 1 minute. Add roasted bell peppers; cook 5 minutes or until onions are tender, stirring frequently. Stir in vinegar and black pepper.
  4. Prepare grill to medium-high heat.
  5. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Cool slightly; cut chicken into slices.
  6. Spread cut sides of bread evenly with mayonnaise. Arrange cheese on bottom half of bread. Arrange chicken and pepper mixture over cheese. Top with top half of bread; press lightly.
  7. Place stuffed loaf on grill rack; grill 3 minutes on each side or until cheese melts. Cut into quarters.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy