4 ( 6 oz.) boneless, skinless chicken breasts
3 Tbls. extra-virgin olive oil, divided
Italian seasoning, to taste
garlic salt and course ground pepper to taste
4 slices multi-grain bread
1 large garlic clove, cut in half
1 whole roasted red pepper, cut into 4 pieces (see note below)
4 slices provolone cheese
Lightly pound each chicken breast to an even thickness and season with Italian seasoning, garlic salt and pepper.
Heat 2 Tbls. oil in large nonstick skillet over medium heat. Sauté chicken until cooked through, about 8-10 minutes per side. Transfer to a plate.
Pre-heat broiler. Lay bread slices on a baking sheet, drizzle with remaining oil and rub with cut sides of garlic clove; discard garlic. Place under broiler until toasted, about 1 minute.
Top each bread slice with 1 pepper piece, 1 chicken breast and 1 cheese slice. Broil until cheese has melted, about 2 minutes. Serve hot.
Serves 4