Chicken Focaccia Sandwiches with Chutney and Caramelized Onions

Ingredients

• 4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
• Salt and ground black pepper
• 2 teaspoons garlic powder
• 2 tablespoons olive oil
• 1 large onion, halved and thinly sliced
• 1/4 cup mayonnaise
• 2 tablespoons Dijon-style mustard
• 1 (1 pound) loaf focaccia bread, quartered and split horizontally, warmed
• 1/4 cup mango chutney

Directions

Season chicken with salt, pepper and garlic powder and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onions; cook and stir until tender and golden, about 10 minutes. Remove onions from the skillet and set aside. Add chicken to the hot skillet. Cook for 7 minutes per side, or until cooked through.

In a small dish, mix together the mayonnaise and mustard. Spread onto the cut sides of the focaccia bread. Top bottom halves of each focaccia square with a piece of chicken, 1/4 of the onions and 1 tablespoon of mango chutney. Cover with the top halves of the bread and serve.