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Stuffed Focaccia Sandwich

sandwiches, chicken - breast, italian

1 tablespoon olive oil
1 each sweet red and yellow pepper; thinly sliced
1 cup thinly sliced red onion
2 boneless skinless chicken breasts
pinch (each) salt and pepper
1 loaf (12 inches lo focaccia (12 oz)
1/2 bunch arugula
----Sauce----
2 tablespoons light mayonnaise
2 tablespoons low-fat plain yogurt
2 teaspoons basil; or
sun-dried tomato pesto; or
tapenade
pinch (each) salt and pepper

In large skillet, heat oil over medium heat; cook red and yellow peppers and onion, stirring occasionally, for 15 minutes or until tender. Meanwhile, with knife held horizontally, cut chicken in half; season with salt and pepper. Cook on greased grill or grill pan over medium-high heat for about 4 minutes per side or until no longer pink inside. Sauce: In bowl, whisk together mayonnaise, yogurt, pesto, salt and pepper. Slice focaccia in half horizontally. If desired, broil or grill cut sides for about 2 minutes or until golden. Slice each half into quarters; spread cut sides with sauce. Layer half of the quarters with chicken, pepper mixture and arugula; sandwich with remaining quarters. Tip: if you don't have any pesto on hand, substitute Dijon mustard.

Contributor: Canadian Living Magazine, April, 2000

Yield: 4 servings

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