Chicken Focaccia Sandwiches with Chutney and Caramelized Onions
Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
Salt and ground black pepper
2 teaspoons garlic powder
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1/4 cup mayonnaise
2 tablespoons Dijon-style mustard
1 (1 pound) loaf focaccia bread, quartered and split horizontally, warmed
1/4 cup mango chutney
Salt and ground black pepper
2 teaspoons garlic powder
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1/4 cup mayonnaise
2 tablespoons Dijon-style mustard
1 (1 pound) loaf focaccia bread, quartered and split horizontally, warmed
1/4 cup mango chutney
Methods/steps
Season chicken with salt, pepper and garlic powder and set aside
Heat the oil in a large skillet over medium-high heat
Add the onions; cook and stir until tender and golden, about 10 minutes
Remove onions from the skillet and set aside
Add chicken to the hot skillet
Cook for 7 minutes per side, or until cooked through
In a small dish, mix together the mayonnaise and mustard
Spread onto the cut sides of the focaccia bread
Top bottom halves of each focaccia square with a piece of chicken, 1/4 of the onions and 1 tablespoon of mango chutney
Cover with the top halves of the bread and serve
Heat the oil in a large skillet over medium-high heat
Add the onions; cook and stir until tender and golden, about 10 minutes
Remove onions from the skillet and set aside
Add chicken to the hot skillet
Cook for 7 minutes per side, or until cooked through
In a small dish, mix together the mayonnaise and mustard
Spread onto the cut sides of the focaccia bread
Top bottom halves of each focaccia square with a piece of chicken, 1/4 of the onions and 1 tablespoon of mango chutney
Cover with the top halves of the bread and serve
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