Mediterranean Grilled Chicken Blt

• Filling
• 4 boneless skinless chicken breasts (about 1 lb)
• 4 sun-dried tomatoes packed in oil
• 8 sprigs fresh oregano
• salt and pepper
• Dressing
• 1/4 cup mayonnaise
• 2 teaspoons tomato paste
• 1 teaspoon fresh oregano, chopped
• 1/2 teaspoon pepper
• Extras
• 8 slices bacon, cooked
• 2 large very ripe tomatoes, sliced
• 4 romaine lettuce leaves
• 4 pieces focaccia bread, 4 to 6 inches square,cut in half horizontally to make a top/bottom for sandwich

1. Slice a"pocket" into the side of each chicken breast; stuff with a sun-dried tomato and 2 sprigs of oregano.
2. Rub chicken with 1 Tbsp oil from the sun-dried tomatoes and season with the salt and pepper.
3. Grill and baste with remaining 1 Tbsp oil from the tomatoes (internal temp 180 when chicken is done).
4. While chicken is grilling, combine ingredients for the dressing in a small bowl.
5. Remove chicken and cut into long, thin slices.
6. Spread the bottom part of the focaccia bread with the dressing; divide chicken slices (enough for 4 sandwiches) and add, as well as 2 slices bacon, tomato slices and lettuce leaf per sandwich.

filling, chicken breasts, tomatoes, oregano, salt, dressing, mayonnaise, tomato paste, fresh oregano, pepper, extras, bacon, very ripe tomatoes, bread

Taken from www.food.com/recipe/mediterranean-grilled-chicken-blt-63212 (may not work)