Ingredients
1 tablespoon lemon juice1 tablespoon Dijon mustard2 teaspoons olive oil1 garlic clove, minced1/4 teaspoon dried thyme1/4 teaspoon dried marjoram4 boneless skinless chicken breast halves (4 ounces each)PEPPER MIXTURE:1 large onion, thinly sliced1 teaspoon sugar4 garlic cloves, minced3/4 teaspoon fennel seed, crushed1/4 teaspoon crushed red pepper flakes1/8 teaspoon salt1/8 teaspoon pepper1 jar (7 ounces) roasted sweet red peppers, drained and sliced1 tablespoon red wine vinegarSANDWICHES:1 loaf (8 ounces) focaccia bread4 teaspoons fat-free mayonnaise4 slices reduced-fat Swiss cheese
Preparation
In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
In a large nonstick skillet coated with cooking spray, cook and stir onion and sugar over medium heat until tender. Add garlic and seasonings; cook for 1 minute. Stir in roasted peppers and vinegar; cook 2 minutes longer. Remove from the heat; keep warm.
Drain chicken if necessary, discarding any excess marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Cut into 1/2-in. strips.
Cut focaccia in half lengthwise; spread mayonnaise over cut side of bread bottom. Layer with cheese, chicken strips and pepper mixture. Replace bread top; lightly press down. Grill, covered, for 2-3 minutes or until cheese is melted. Cut into four sandwiches.
