Roasted Pepper Chicken Sandwiches

• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 large onion, thinly sliced
• 1 teaspoon sugar
• 4 garlic cloves, minced
• 3/4 teaspoon fennel seed, crushed
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
• 1 tablespoon red wine vinegar
• 1 loaf (8 ounces) focaccia bread
• 4 teaspoons fat-free mayonnaise
• 4 slices reduced-fat Swiss cheese

1. In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
2. In a
3. coated with cooking spray, cook and stir onion and sugar over medium heat until tender. Add garlic and seasonings; cook for 1 minute. Stir in roasted peppers and vinegar; cook 2 minutes longer. Remove from the heat; keep warm.
4. Drain chicken if necessary, discarding any excess marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
5. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170u0b0. Cut into 1/2-in. strips.
6. Cut focaccia in half lengthwise; spread mayonnaise over cut side of bread bottom. Layer with cheese, chicken strips and pepper mixture. Replace bread top; lightly press down. Grill, covered, for 2-3 minutes or until cheese is melted. Cut into four sandwiches.

lemon juice, mustard, olive oil, garlic, thyme, marjoram, chicken breast halves, onion, sugar, garlic, fennel, red pepper, salt, pepper, sweet red peppers, red wine vinegar, bread, mayonnaise, swiss cheese

Taken from www.tasteofhome.com/recipes/roasted-pepper-chicken-sandwiches/ (may not work)