Broiled Chicken and Roasted Pepper Sandwiches

Ingredients

• 1 tablespoon balsamic vinegar 
• 2 servings pepper black freshly ground
• 1 loaf top ( 8 inches in diameter)
• 0.3 cup basil fresh packed
• 1 large garlic clove 
• 4 tablespoons olive oil 
• 0.5 pound parmesan 
• 2  chicken breast halves boneless skinless
• 1 large bell pepper red yellow

Equipment

• bowl
• whisk
• plastic wrap
• aluminum foil
• broiler
• rolling pin
• peeler
• meat tenderizer
• broiler pan

Directions

1. Preheat broiler.
2. Quick-roast and peel bell pepper and cut into 1-inch-wide strips. With a vegetable peeler shave enough Parmigiano-Reggiano to measure about 1/2 cup.
3. Put chicken between 2 sheets of dampened plastic wrap and with a rolling pin or flat side of a meat pounder lightly pound to about 1/4 inch thick. Arrange chicken on lightly oiled rack of a broiler pan.
4. In a small bowl whisk together vinegar, 1 tablespoon oil, pepper, and salt to taste.
5. Brush chicken with vinaigrette and broil 2 to 3 inches from heat 5 minutes. Turn chicken over and brush with vinaigrette. Discard any remaining vinaigrette and broil chicken until just cooked through, about 5 minutes more.
6. Transfer chicken to a plate and keep warm, loosely covered with foil.
7. Cut four 1/2-inch-thick slices from middle of loaf and lightly brush both sides of each slice with remaining 3 tablespoons oil. Toast bread slices on broiler pan under broiler. Halve garlic clove crosswise and rub over 1 side of each slice of toast.
8. Assemble sandwiches with chicken, peppers, cheese shavings, and basil and season with salt and freshly ground pepper.