Recipe by Russell Medberry & Kara Hamelly
These delicious sandwiches make a great weeknight meal and take just minutes to prepare
Ingredients:
2 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt, divided
1 tablespoon olive oil
1/2 cup water
1 1/2 cups (1/4-inch-thick) slices red onion
2 1/2 cups red bell pepper strips (about 2 medium)
1/3 cup chopped green onions
10 ounce focaccia bread, cut in half horizontally
1/2 cup (2 ounces) shredded sharp cheddar cheese
Preparation:
Cut each chicken breast half in half horizontally, and lightly coat chicken with cooking spray. Sprinkle Italian seasoning, garlic powder, black pepper, and 1/8 teaspoon salt over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Reduce heat to medium; add water. Cook 10 minutes or until chicken is done. Remove chicken from pan; keep warm.
Return pan to medium-high heat. Add red onion; sauté 2 minutes. Add bell pepper, green onions, and remaining 1/8 teaspoon salt; sauté 2 minutes or until tender.
Preheat broiler.
Place bottom half of focaccia on a baking sheet; top with chicken. Arrange onion mixture evenly over chicken; sprinkle with cheese. Broil 2 minutes or until cheese melts. Top with remaining bread; slice into 4 equal portions.
