Herbed Chicken On Focaccia

Total Time: 4 hrs Preparation Time: 3 hrs 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1/2 lemon, zest of, of
• 1 lemon, juice of
• 3 garlic cloves, minced
• 3 teaspoons dijon mustard
• 3 tablespoons extra virgin olive oil
• 2 teaspoons fresh thyme
• 1/4 teaspoon fresh ground black pepper
• 3 sweet red peppers
• 300 g roll goat cheese, sliced into 12 rounds and left a room temperature to soften
• 1 head arugula, cleaned and leaves removed from stems
• 12 large basil leaves, cleaned
• 1 large focaccia bread, sliced horizontally and cut into four equal portions (preferably studded with sweet peppers and herbs)

Recipe

• 1 place chicken breasts in a plastic bag.
• 2 whisk together lemon zest, lemon juice, 2 cloves of the minced garlic, dijon, 2 tablespoon of olive oil, thyme and pepper.
• 3 pour over chicken breasts and massage until coated.
• 4 refrigerate for 3 hours or overnight.
• 5 roast peppers on the barbecue or in a 400-degree oven until blistered and the skins turn black.
• 6 place peppers in a paper bag or bowl covered with cling film for 30 minutes.
• 7 peel peppers, remove stems, seeds and membrane and dice.
• 8 combine peppers in bowl with the remaining garlic clove and 1 tablespoon of the olive oil.
• 9 barbecue chicken breasts until no longer pink inside and allow to sit at room temperature for 5 minutes.
• 10 slice each chicken breast thinly on the diagonal and place on bottom half of foccacia portions.
• 11 place equal portions of the goat cheese rounds followed by a heaping portion of the roasted red pepper mixture, basil leaves and arugula leaves.
• 12 cover sandwich with the top portion of the foccacia.