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Chicken Focaccia With Pesto Aioli

This recipe is on Martina Hilldorfer's lunch menu at Kapalua Bay in Maui.

1 loaf focaccia bread
4 6-ounce boneless, skinless chicken breasts
1 teaspoon basil
1 teaspoon garlic
1 teaspoon thyme
1/4 cup olive oil
1 red bell pepper, roasted and peeled
1 green bell pepper, roasted and peeled
1 medium onion, sliced and sauteed
1 cup Pesto Aioli (see recipe)

Marinate the chicken breasts in herbs and oil, refrigerated, for 2 hours. Grill chicken on barbecue or in a hot skillet. Cut focaccia lengthwise and grill on barbecue or toast under broiler.

To assemble: Spread 1/4 cup Pesto Aioli on focaccia. Layer the chicken, peppers (cut into pieces) and onions on bottom of focaccia, add top and slice into four portions. Serve with remaining Pesto Aioli on the side. Serves 4.

Thursday, April 18, 2002

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