1. Place chicken breasts in a plastic bag. 2. Whisk together lemon zest, lemon juice, 2 cloves of the minced garlic, Dijon, 2 tablespoon of olive oil, thyme and pepper. 3. Pour over chicken breasts and massage until coated. 4. Refrigerate for 3 hours or overnight. 5. Roast peppers on the barbecue or in a 400-degree oven until blistered and the skins turn black. 6. Place peppers in a paper bag or bowl covered with cling film for 30 minutes. 7. Peel peppers, remove stems, seeds and membrane and dice. 8. Combine peppers in bowl with the remaining garlic clove and 1 tablespoon of the olive oil. 9. Barbecue chicken breasts until no longer pink inside and allow to sit at room temperature for 5 minutes. 10. Slice each chicken breast thinly on the diagonal and place on bottom half of foccacia portions. 11. Place equal portions of the goat cheese rounds followed by a heaping portion of the roasted red pepper mixture, basil leaves and arugula leaves. 12. Cover sandwich with the top portion of the foccacia. ---------------------------------------------------------------------------
Nutrition
Ingredients
