Basil Grilled Chicken Sandwiches With Red Pepper Relish

I posted this recipe waaaay back in 2008. I didn't have a photo of it then and since I remembered to take a photo this time and probably no one looks back that far in the archives, I figure it's fine to repost the recipe. I love how tender the yogurt makes the chicken and the lemon-basil flavor from the marinade. The red pepper relish makes this sandwich special. I use rolls instead of the focaccia and romaine instead of arugula. Sometimes I use spinach. Pretty healthy dish.

Basil Grilled Chicken Sandwiches With Red Pepper Relish

1 c. plain yogurt (low-fat or non-fat)
1 lemon, juice and zest of
1 garlic clove, minced
10 basil leaves, chopped
4 boneless skinless chicken breasts
1 T. olive oil
1/2 c. finely chopped yellow onions
1 garlic clove, minced
Salt
Fresh ground black pepper
1 c. fresh red peppers, chopped
1 T. balsamic vinegar
10 basil leaves, chopped
1 c. arugula leaves
4 small loaf focaccia bread, sliced in half

Mix the yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl. Add the chicken and coat it evenly with the yogurt mixture. Cover and refrigerate for at least 1 hour or overnight.

Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat. Add the red pepper, onion and garlic and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. Add the balsamic vinegar and cook for 5 more minutes. Remove from heat, cool and stir in the basil. This can be stored in the refrigerator for up to 1 week.

For the chicken preheat the grill to high heat. Remove the chicken from the marinade and discard the marinade. Season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side. Let the chicken cool slightly and slice it on the bias.

For the sandwiches spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula. Finish the sandwiches with a dollop of relish and the other half of the focaccia.