These delicious chicken focaccia sandwiches make a great weeknight meal and take just minutes to prepare.

Russell Medberry & Kara Hamelly
Recipe by Cooking Light September 2005

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Beau Gustafson

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut each chicken breast half in half horizontally, and lightly coat chicken with cooking spray. Sprinkle Italian seasoning, garlic powder, black pepper, and 1/8 teaspoon salt over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Reduce heat to medium; add water. Cook 10 minutes or until chicken is done. Remove chicken from pan; keep warm.

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  • Return pan to medium-high heat. Add red onion; sauté 2 minutes. Add bell pepper, green onions, and remaining 1/8 teaspoon salt; sauté 2 minutes or until tender.

  • Preheat broiler.

  • Place bottom half of focaccia on a baking sheet; top with chicken. Arrange onion mixture evenly over chicken; sprinkle with cheese. Broil 2 minutes or until cheese melts. Top with remaining bread; slice into 4 equal portions.

Nutrition Facts

421 calories; calories from fat 28%; fat 13.2g; saturated fat 4.6g; mono fat 5.4g; poly fat 2.2g; protein 29.8g; carbohydrates 46.4g; fiber 2.4g; cholesterol 64mg; iron 3mg; sodium 586mg; calcium 143mg.
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