1-1/4lbs boneless skinless chicken breasts
2 garlic cloves minced
1/2 cup roasted red bell peppers (from a jar)
1/2 tsp salt
1/4 cup mayo
3 Tbsp pesto sauce
1 (10 inch) focaccio bread
6 slices tomato
6 slices mozzarella cheese
Place chicken in crockpot. Sprinkle with garlic, roasted pepper strips, and salt. Cook on low 6-7 hrs. Just before serving, remove chicken and peppers and shred with forks on large plate. In a small bowl, combine mayo and pesto; blend well. Cut focaccio bread into 6 wedges, splitting each in half. Spread cut sides with mayo mixture. Place about 1/3 cup chicken mixture on half of wedge. Top with cheese, tomato and top of bread.
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Saturday, April 12, 2008
Tuscan Style Chicken Sandwiches
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