Grilled Chicken And Red Pepper Focaccia

Ingredients

• 4 boneless skinless chicken breasts
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon wine vinegar
• 1 tablespoon fresh basil, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon sugar
• black pepper
• 2 red peppers
• 1 focaccia bread (16" x 12")
• to taste fresh basil leaf

Recipe

• 1 preheat barbecue to medium heat. place chicken in a large, sealable plastic bag.
• 2 in a bowl, stir together oil, lemon juice, vinegar, basil, garlic, mustard, sugar and ground pepper.
• 3 pour half the mixture over the chicken.
• 4 seal plastic bag, pressing out excess air, and refrigerate at least 30 minutes.
• 5 save the remaining marinade to baste the chicken during grilling.
• 6 meanwhile, grill whole red peppers on barbecue until skin is blackened on all sides.
• 7 place peppers in a paper bag, fold shut and let cool 10 minutes.
• 8 pull skins from peppers.
• 9 cut peppers in half, discard seeds and membranes, and dice. stir gently into remain ing oil mixture and set aside. drain chicken.
• 10 place chicken on barbecue and grill for about 7 minutes on each side, or until no longer pink inside. baste with reserved marinade during first half of cooking.
• 11 let cool slightly and slice. cut focaccia in 4 then cut each piece in half along the thickness.
• 12 divide chicken, grilled peppers and basil between 4 pieces.
• 13 top with remaining pieces of focaccia and serve. makes 4 servings.