Phase 2
You can roast your own pepper (see Note below) or purchase in a jar.
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
To roast your own pepper: slice pepper in half and remove seeds. Place halves face down on a foil lined baking sheet (extend over sides or fold down). Broil until charred over all. Remove pepper from oven, fold foil over to cover and let stand for 20 minutes. Open and peel off charred skin; cut each half into 2 pieces.