40g sliced chicken breast 1 tsp fresh lemon juice3 tsp Dijon mustard1/4 tsp dried thyme2 garlic cloves (minced)Cooking spray1 cup sliced onion tsp of fennel crushed1/4 tsp crushed red pepperSalt to taste tsp of extra virgin olive oil1 whole red bell pepper6 sundried tomatoesPinch of ground black pepper2 tbsp mozzarella cheese Handful of frise lettuce3 slices of whole grain bread
Mix chicken with lemon juice, mustard, oil, thyme and one garlic clove, in a zip-lock bag. Marinate in fridge for 2 hours. Marinate the whole bell pepper in salt and pepper for 30mins and bake it for 20mins, turning occasionally. Once baked, the skin will peel off. Chop the roasted peppers. Heat a skillet coated with cooking spray over medium-high heat. Add one garlic clove (crushed), onion, crushed red pepper, fennel and salt. Saut for a minute. Add bell peppers; cook for five minutes. Prepare grill to medium-high heat. Remove chicken from the marinade. Coat the grill rack with cooking spray and place the chicken on it. Grill for five minutes on each side. Cool slightly and cut the chicken. Spread mustard on one side of the bread. Arrange half a cheese slice on bottom, the chicken and pepper mixture, lettuce and sundried tomatoes. Add the top slice of bread and press lightly. Place the stuffed loaf on the grill rack for 3 minutes on each side or until the cheese melts.