Basil Chicken & Vegetable Focaccia: Easy Recipe

INGREDIENTS

1/2 cup mayonnaise 1/4 teaspoon garlic powder 1/2 teaspoon black pepper, divided 1 loaf (16 ounces) focaccia or Italian bread 4 boneless skinless chicken breasts (about 1-1/4 pounds) 3 tablespoons olive oil 2 cloves garlic, minced 1‑1/2 teaspoons dried basil 1/2 teaspoon salt 1 green bell pepper, cut into quarters 1 medium zucchini, cut lengthwise into 4 slices 2 Italian plum tomatoes, sliced

PREPARATION:

1. Combine mayonnaise, garlic powder and 1/4 teaspoon black pepper in small bowl; set aside.
2. Cut focaccia into quarters. Cut each quarter horizontally in half; set aside.
3. Combine chicken, oil, garlic, basil, salt and remaining 1/4 teaspoon black pepper in large resealable food storage bag. Seal bag; knead to combine. Add bell pepper and zucchini; knead to coat.
4. Grill or broil chicken, bell pepper and zucchini 4 inches from heat 6 to 8 minutes on each side or until chicken is no longer pink in center. (Bell pepper and zucchini may take less time.)
5. Top bottom half of each focaccia quarter with mayonnaise mixture, tomatoes, bell pepper, zucchini and chicken. Top with focaccia tops.

This recipe appears in: Italian