GOURMET CHICKEN SANDWICHES

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• ground black pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon-style mustard
• 1 teaspoon chopped fresh rosemary
• 8 slices garlic and rosemary focaccia bread

1. Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saut� chicken until cooked through and juices run clear, about 12 to 15 minutes.

2. In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Makes: 4 servings