Deluxe Chicken And Roasted Pepper Sandwich

Directions

1. In a small dish whisk together the oil, vinegar, thyme, salt, and crushed red pepper. Remove and reserve 2 Tbsp. of the marinade.
2. Place chicken between 2 sheets of waxed paper; lb. lightly with a meat mallet to make an even thickness about 1/2-inch thick; place in a plastic bag. Add in the remaining marinade. Seal bag and marinate about 15 min at room temperature or possibly up to 1 hour in the refrigerator.
3. Lightly grease the rack of a grill or possibly lightly coat with nonstick cooking spray. Preheat grill. Brush cut sides of bread with reserved marinade; place bread, cut-side down, on grill rack. If using a covered grill, close the lid. Grill till lightly toasted. (For a covered grill, allow 1 to 2 min; for an uncovered grill, allow 2 to 4 min, turning once halfway through grilling.) Remove bread from grill; set aside.
4. Place chicken on the grill rack. If using a covered grill, close the lid. Grill till chicken is tender and no longer pink. (For a covered grill, allow 3 to 4 min; for an uncovered grill, allow 8 to 10 min, turning once halfway through grilling.) Remove from grill and spread or possibly sprinkle with cheese.
5. To serve, place one chicken breast on each grilled bread slice. Top with roasted pepper strips and watercress.
6. This recipe yields 4 servings.
7. Comments: Here is an easy recipe since the thin-sliced chicken cutlets cook quickly and remain juicy and tender.