Grilled Herb Marinated Chicken Focaccia Sandwich

Dinner

Serve this delicious dish when you have company and you'll have everybody wanting the recipe.

  • Total Preparation Time: 135 minutes
Rating: 0 Stars

Ingredients

1/2 cup125 mLOlive Oil
2 sprigs2 sprigsSage, stems removed
2 sprigs2 sprigsBasil, stems removed
1 sprig1 sprigRosemary, stems removed
5 sprigs5 sprigsThyme, stems removed
5 sprigs5 sprigsOregano, stems removed
1/2 bunch1/2 bunchChives
1/4 bunch1/4 bunchParsley, stems removed
2 2 Garlic Cloves
3 3 Chicken Breast, boneless, skinless, horizontally sliced in half
1 pinch1 pinchKosher Salt
1 pinch1 pinchFresh Cracked Black Pepper
1 1 Red Pepper, whole
1 1 Yellow Pepper, whole
2 tsp10 mLOlive Oil
18 oz310 mLChick Peas, drained and rinsed of its liquid
6 oz180 mLTomato Salsa
1 1 Avocado
1 oz30 gGreen Olives, pits removed
2 2 Garlic Cloves
2 tbsp30 mLOlive Oil
3 tbsp45 mLGAY LEA - Regular Sour Cream
2 tsp10 mLLemon juice
1 pinch1 pinchSalt
1 pinch1 pinchPepper
1 1 Red Onion, julienne
1 tbsp15 mLOlive Oil
3 oz90 gSaint André Cheese
1 1 Rosemary Focaccia Bread Loaf
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Instructions

Herb Marinated Chicken Breasts

  1. In blender, combine olive oil, herbs and garlic. Blend until herbs reach a consistency of a pesto. Place chicken breasts in sealable bag with herb marinade and refrigerate for 30 minutes.
  2. Preheat indoor grill to 230ºC (450ºF).
  3. Remove marinated chicken from bag and season with salt and pepper. Place on grill and cook 4-5 minutes on each side, or until fully cooked.
  4. Keep warm until ready to use.

Roasted Peppers

  1. While the chicken is marinating, preheat a toaster oven to 180ºC (350ºF). Drizzle whole peppers with olive oil and place in the toaster oven. Roast peppers for 30 to 40 minutes, or until peppers are nicely roasted and skin has separated from the flesh. Remove roasted peppers from toaster oven and immediately transfer to a plastic bag and seal. Allow peppers to cool in bag.
  2. When peppers have cooled, remove from plastic bag. Remove seeds and skin, using paper towel. Set aside until ready to use.

Hummus

  1. Combine chick peas, tomato salsa, avocado, green olives, garlic, olive oil, Sour Cream, lemon juice, salt and pepper in food processor and pulse until puréed.

Sandwich

  1. Preheat electric skillet to 180ºC (350ºF). In hot skillet, sauté julienne of red onion in olive oil until well caramelized. Cut rosemary focaccia bread in half. Toast on indoor grill. Spread onions on bottom portion of bread. Place grilled chicken over onions and top with chunks of Saint André cheese and roasted red pepper. Spread top portion of loaf with a generous serving of hummus. Replace top half of loaf on sandwich. Cut into six portions and serve.
  • Excellent source of niacin and vitamin C.
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Ingredients

1/2 cup125 mLOlive Oil
2 sprigs2 sprigsSage, stems removed
2 sprigs2 sprigsBasil, stems removed
1 sprig1 sprigRosemary, stems removed
5 sprigs5 sprigsThyme, stems removed
5 sprigs5 sprigsOregano, stems removed
1/2 bunch1/2 bunchChives
1/4 bunch1/4 bunchParsley, stems removed
2 2 Garlic Cloves
3 3 Chicken Breast, boneless, skinless, horizontally sliced in half
1 pinch1 pinchKosher Salt
1 pinch1 pinchFresh Cracked Black Pepper
1 1 Red Pepper, whole
1 1 Yellow Pepper, whole
2 tsp10 mLOlive Oil
18 oz310 mLChick Peas, drained and rinsed of its liquid
6 oz180 mLTomato Salsa
1 1 Avocado
1 oz30 gGreen Olives, pits removed
2 2 Garlic Cloves
2 tbsp30 mLOlive Oil
3 tbsp45 mLGAY LEA - Regular Sour Cream
2 tsp10 mLLemon juice
1 pinch1 pinchSalt
1 pinch1 pinchPepper
1 1 Red Onion, julienne
1 tbsp15 mLOlive Oil
3 oz90 gSaint André Cheese
1 1 Rosemary Focaccia Bread Loaf
Add to Shopping List

Nutritional Info

% Daily Value
Serving Size / Portion
1/6 recipe
Calories / Calories (kcal)626
Total Fat / Lipides (g)33
Saturated / Saturés (g)9
Trans Fat / lipids trans (g)0
Cholesterol / Cholestérol (mg)93
Sodium / Sodium (mg)1056
Carbohydrate / Glucides (g)51
Fibre (g)8
Sugar / Sucres (g)6
Protein / Protéines (g)38
Vitamin A / Vitamine A6%
Vitamin C / Vitamine C170%
Iron / Fer20%
Calcium10%

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