Grilled Herb Chicken Sandwich

Grilled Herb Marinated Chicken Focaccia Sandwich

Serve this delicious dish when you have company and you'll have everybody wanting the recipe.

Preparation Time:
40 Minutes

Ingredients:

125 mL	Olive oil	½ cup
2 sprigs	Sage, stems removed	2 sprigs
2 sprigs	Basil, stems removed	2 sprigs
1 sprig	Rosemary, stems removed	1 sprig
5 sprigs	Thyme, stems removed	5 sprigs
5 sprigs	Oregano, stems removed	5 sprigs
½ bunch	Chives	½ bunch
¼ bunch	Parsley, stems removed	¼ bunch
2 cloves	Garlic	2 cloves
3 pc	Chicken breasts, boneless, skinless, horizontally sliced in half	3 pc
To taste	Kosher salt	To taste
To taste	Fresh cracked black pepper	To taste
1 pc	Red pepper, whole	1 pc
1 pc	Yellow pepper, whole	1 pc
10 mL	Olive oil	2 tsp
310 mL	Chick peas, drained and rinsed of its liquid	1 can/18 oz
180 mL	Tomato salsa	6 oz
1 pc	Avocado	1 pc
30 g	Green olives, pits removed	1 oz
2 cloves	Garlic	2 cloves
30 mL	Olive oil	2 tbsp
45 mL	Gay Lea Sour Cream	3 tbsp
10 mL	Lemon juice	2 tsp
To taste	Salt and pepper	To taste
1 pc	Red onion, julienne	1 pc
15 mL	Olive oil	1 tbsp
90 g	Saint André cheese	3 oz
1	Rosemary focaccia bread loaf	1

Instructions:

Herb Marinated Chicken Breasts:

In a hand blender cup, combine olive oil, herbs and garlic. Blend using the hand blender until herbs reach a consistency of a pesto. Marinate chicken breasts in the herb marinade, transfer to a vacuum sealable bag, and refrigerate for 30 minutes.
Preheat an indoor grill to 230ºC (450ºF).
Remove marinated chicken from bag and season with salt and pepper. Place on the grill and cook 4-5 minutes on each side, or until fully cooked.
Keep warm until ready to use.

Roasted Peppers:

While the chicken is marinating, preheat a toaster oven to 180ºC (350ºF). Drizzle whole peppers with olive oil and place in the toaster oven. Roast peppers for 30-40 minutes, or until peppers are nicely roasted and skin has separated from the flesh.
Remove roasted peppers from toaster oven and immediately transfer to a plastic bag and seal. Allow the peppers to cool in the bag.
When peppers have cooled, remove from plastic bag. Remove the seeds and skin, using paper towel. Set aside until ready to use.

Hummus:

Combine all ingredients in a food processor and pulse until puréed. Season to taste.

Assembling Sandwich:

Preheat an electric skillet to 180ºC (350ºF).
In hot skillet, sauté julienne of red onion in olive oil until well caramelized.
Cut the rosemary focaccia bread in half. Toast on the indoor grill. Spread onions on the bottom portion of the bread. Place grilled chicken over the onions, top chicken with chunks of Saint André cheese then roasted red pepper.
Spread top portion of the loaf with a generous serving of hummus. Replace the top portion of the loaf on the sandwich, cut into six portions and serve.

Tips: