OLIVE GARDEN

Grilled Chicken Flatbread

GRILLED CHICKEN AND PEPPERS ARE SMOTHERED IN MOZZARELLA AND ALFREDO

SAUCE ON FOCACCIA IN THIS OLIVE GARDEN FAVORITE. SHOWERED WITH FRESH

BASIL AND LACED WITH GARLIC, THIS CREAMY, CHEWY OPEN-FACE SANDWICH MAKES

A SATISFYING DINNER WITH A MIXED GREEN SALAD AND A GLASS OF CRISP WHITE

WINE.

1 (8-ounce) boneless skinless chicken breast

1 / 2 teaspoon kosher salt 1 / 4 teaspoon pepper 1 large red bell pepper

1 large clove garlic, lightly smashed

1 (15-inch) focaccia bread

1 / 2 cup shredded mozzarella cheese 1 / 4 cup shredded fresh basil 1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

2. Season the chicken breast with the salt and pepper. Grill about 6 to 7 minutes per side, turning once, or until cooked through and no longer pink in the center. Set it aside to rest at least 10 minutes, then slice the chicken into 1-inch pieces.

3. Grill the red bell pepper until charred on all sides. Peel or rub off the skin. Remove the stem and seeds, then dice the pepper.

4. Preheat the oven to 350°F.

5. Rub the garlic over the focaccia and layer the bread with the sliced chicken. Spoon the Alfredo sauce over the chicken and top with half the diced red bell pepper.

6. Sprinkle the shredded mozzarella over the focaccia and bake until the cheese is melted, 6 to 8 minutes.

7. Remove the focaccia from the oven and top with the remaining diced pepper and fresh basil. Cut into slices and serve hot.