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  Grilled Chicken & Roasted Red Pepper with Fontina Cheese
   Sandwich
   Kate
   12/7/2008
Ingredients:
1 pound skinless, boneless chichen breast halves
1 T lemon juice
1 T Dijon
2 tsps EVOO
1/4 tsp dried margoram
1/4 tsp dried thyme
5 garlic cloves,minced & divided
Cooking spray
1 cup vertically sliced onion
1 tsp sugar
3/4 tsp fennel seeds, crushed
1/4 tsp crushed red pepper
1/4 tsp salt
1 (7 oz) bottle roasted red bell peppers, drained & sliced
1 T red wine vinegar
1/8 tsp black pepper
1 (12 oz) loaf rosemary focaccia, cut in half horizontally
4 tsp mayo
3 oz fontina cheese, thinly sliced
Instructions:
1. Place chicken between 2 sheets of heavy-duty plastic wrap, & pound to 3/4 inch thickness, using a meat mallet or rolling pin.

2. Combine juice, mustard, oil, margoram,thyme, 1 garlic clove & chicken in a large zip-top plastic bag & seal. Marinate in refrigerator 2 hours, turning occasionally.

3. Heat a large non-stick skille over med heat. Coat pan with cooking spray. Add more garlic. Recipe calls for the rest -- we would not use that much. Maybe one more. Add onion, sugar, fennel, crushed red pepper & salt & saute 1 min. Add roasted red peppers, cook 5 min or until onions are tender, stirring frequently. Stir in vinegar & black pepper.

4. Prepare grill to med high heat.

5. Remove chicken from bag, discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 min on each side or until done. Cool slightly, cut chicken into slices.

6.Spread cut sides of bread evenly with mayo. Arrange cheese on bottom half of bread. Arrange chicken & pepper mixture over cheese. Top with top half of bread & press lightly.

7. Place stuffed loaf on grill rack, grill 3 min on each side or until cheese melts. Cut into quarters.

Makes 4 servings.
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