| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | mayonnaise |
| 1/4 Teelöffel | garlic powdered |
| 1/2 Teelöffel | black pepper divided |
| 1 | Loaf (16 oz.) focaccia or Italian bread sliced |
| 4 | Boneless skinless chicken breasts halves (about 1 1/4 pounds) |
| 3 Esslöffel | olive oil |
| 20 Milliliter | Garlic minced |
| 1 1/2 Teelöffel | basil leaves dried |
| 1/2 Teelöffel | salt |
| 1 | Green bell pepper, stemmed and cut into quarters |
| 1 mittel | Zucchini, cut lengthwise into 4 slices |
| 2 | Italian plum tomatoes, sliced |
|
Combine mayonnaise, garlic powder and 1/4 tsp. Black pepper in small bowl; set aside.
Cut focaccia into quarters. Cut each quarter horizontally in half; set aside.
Combine chicken, oil, garlic, basil, salt and remaining 1/4 tsp. Black pepper in large resealable plastic food storage bag. Seal bag; knead to combine. Add bell pepper and zucchini; knead to coat.
Grill or broil chicken, bell pepper and zucchini 4 inches from heat source 6 to 8 minutes on each side or until chicken is no longer pink in center. (Bell pepper and zucchini may take less time.)
Top bottom half of each focaccia quarter with mayonnaise mixture, tomatoes, bell pepper, zucchini and chicken. Top with focaccia tops.
|
|
Anmerkungen zum Rezept:
|
