Rating: 4.5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2004


Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

4 servings (serving size: 1 sandwich quarter)


Ingredient Checklist


Instructions Checklist
  • Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to 3/4-inch thickness using a meat mallet or rolling pin.

  • 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.

  • 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.

  • Prepare grill to medium-high heat.

  • 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.

  • 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.

  • Place stuffed loaf on grill rack; grill 3 minutes on each side or until cheese melts. Cut into quarters.

Nutrition Facts

462 calories; calories from fat 24%; fat 12.2g; saturated fat 4.7g; mono fat 3.7g; poly fat 1.7g; protein 39.5g; carbohydrates 51.2g; fiber 5.6g; cholesterol 90mg; iron 3mg; sodium 981mg; calcium 199mg.