Grilled Chicken Sandwiches With Red Pepper Relish And Basil Recipe

Ingredients

1 cup low-fat or non-fat plain yogurt

1 juice and zest of lemon

2 cloves garlic, minced

20 basil leaves, chopped

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1 large red pepper, seeded and finely chopped

1/2 cup finely chopped yellow onion

salt to taste

freshly ground black pepper

1 cup roasted red peppers, chopped

1 tablespoon balsamic vinegar

1 cup arugula leaves

4 small loaves focaccia bread, sliced in half

Preparation

1 For the chicken: 2 Mix the yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl. Add the chicken and coat it evenly with the yogurt mixture. Cover and refrigerate for at least 1 hour or overnight. 3 For the relish: 4 Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat. Add the raw red pepper, onion and garlic and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes. Remove from heat, cool and stir in the basil. (This can be stored in the refrigerator for up to 1 week.) 5 For the chicken: 6 Preheat the grill to high heat. 7 Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Season the chicken with salt and pepper. 8 Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side. Let the chicken cool slightly and slice it on the bias. 9 For the sandwiches: 10 Spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula. Finish the sandwiches with a dollop of relish and the other half of the focaccia.