Grilled Chicken Sandwiches with Red Pepper Relish and Basil
Why I Love This Recipe
Ingredients You'll Need
For the chicken:
1 cup low-fat or non-fat plain yogurt
juice and zest of 1 lemon
1 clove garlic, minced
10 basil leaves, chopped
4 boneless, skinless chicken breasts
For the relish:
1 tablespoon olive oil
1 large red pepper, seeded and finely chopped
1/2 cup finely chopped yellow onion
1 clove garlic, minced
salt to taste
freshly ground black pepper
1 cup roasted red peppers, chopped
1 tablespoon balsamic vinegar
10 basil leaves, chopped
For the sandwiches:
1 cup arugula leaves
4 small loaves focaccia bread, sliced in half
Directions
Mix the yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl. Add the chicken and coat it evenly with the yogurt mixture. Cover and refrigerate for at least 1 hour or overnight.
For the relish:
Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat. Add the raw red pepper, onion and garlic and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes. Remove from heat, cool and stir in the basil. (This can be stored in the refrigerator for up to 1 week.)
For the chicken:
Preheat the grill to high heat.
Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination .) Season the chicken with salt and pepper.
Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side. Let the chicken cool slightly and slice it on the bias.
For the sandwiches:
Spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula. Finish the sandwiches with a dollop of relish and the other half of the focaccia
