4 boneless, skinless chicken breasts
1/3 cup olive oil
2 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon finely chopped fresh basil
1 clove garlic, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
black pepper to taste
2 red peppers
1 focaccia bread (16″ X 12″)
fresh basil leaves
Preheat barbecue to medium heat. Place chicken in a large, sealable plastic bag. In a bowl, stir together oil, lemon juice, vinegar, basil, garlic, mustard, sugar and ground pepper. Pour half the mixture over the chicken. Seal plastic bag, pressing out excess air, and refrigerate at least 30 minutes. Save the remaining marinade to baste the chicken during grilling. Meanwhile, grill whole red peppers on barbecue until skin is blackened on all sides. Place peppers in a paper bag, fold shut and let cool 10 minutes. Pull skins from peppers. Cut peppers in half, discard seeds and membranes, and dice. Stir gently into remaining oil mixture and set aside.
Drain chicken. Place chicken on barbecue and grill for about 7 minutes on each side, or until no longer pink inside. Baste with reserved marinade during first half of cooking. Let cool slightly and slice.
Cut focaccia in 4 then cut each piece in half along the thickness. Divide chicken, grilled peppers and basil between 4 pieces. Top with remaining pieces of focaccia and serve.
Makes 4 servings.