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Chicken Foccaccio Burgers

chicken - breast

1 tablespoon olive oil
2 cups sliced red onion
2 tablespoons balsamic vinegar
2 whole boneless chicken breasts; skinned and halved
olive oil
salt and pepper
2 small (about 6-inch) focaccia (see note)
light mayonnaise
Dijon Mustard
thinly sliced tomato

In large heavy frypan, heat 1 tablespoon oil over medium heat. Add onion and sauté for 5 minutes, stirring occasionally. Reduce to low heat; stir in vinegar and cook for 5 minutes. Remove from pan and keep warm. Meanwhile, pound chicken breasts to 1/4-inch thickness. Brush both sides with oil and sprinkle with salt and pepper. When onions are finished cooking, sauté chicken over medium high heat for 6 minutes or until no longer pink inside, turning once. Cut each focaccia in half, then slice each piece in half horizontally. Place on baking sheet, cut side up, and broil for 1 to 2 minutes or until lightly toasted. On each bottom piece, spread mayonnaise and/or mustard and a quarter of the onion mixture. Top with chicken breast and sliced tomato; cover with top piece of focaccia. Note: If desired, a large, 12-inch focaccia could be used. Cut in quarters and then slice in half horizontally. All you need to add is a salad, and dinner's complete.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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