Ingredients:
(4) boneless, skinless chicken breasts
Kosher salt
Ground black pepper
4 tsp EVOO, divided
4 slices multigrain bread (I use Ezekiel bread)
1 clove of garlic, halved
1 roasted red pepper, quartered
4 slices reduced-fat provolone cheese
What to do:
* Turn your oven broiler on
* Lightly pound out each chicken breast to help even out the thickness and then season with the salt & pepper (to taste)
* Heat 2 Tsp EVOO in a nonstick skillet over medium heat. Cook the chicken until thoroughly cooked (approx. 5 minutes per side).
* Place your bread on a cookie sheet and brush with remaining EVOO. Rub with the cut sides of the garlic
* Place the bread under the broiler just until toasted (maybe 1 minute). Keep a close eye on it so it doesn't burn.
* Remove and top each piece of bread with a pepper piece, a chicken breast, and a slice of cheese.
* Place back under the broiler just until the cheese has melted (1-2 minutes)
* Enjoy!
