Ingredients
4
4 servings
- •4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
- •ground black pepper to taste
- •1 tablespoon olive oil
- •1 teaspoon minced garlic
- •2 tablespoons mayonnaise
- •2 teaspoons prepared Dijon-style mustard
- •1 teaspoon chopped fresh rosemary
- •8 slices garlic and rosemary focaccia bread
Instructions
- Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
- In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.
Nutritional Facts
Per 4 servings
- Calories: 523
- Carbohydrate: 58g
- Fat: 16g
- Fiber: 3g
- Protein: 35g
- Sugar: 1g
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