ITALIAN CHICKEN CHEESY BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Line a baking sheet with a parchment paper or a aluminum foil.
• Slice the bread lengthwise and place both pieces on the prepared sheet.
• Preheat a counter top griddle to a medium heat. Spray with an olive oil cooking spray.
• Arrange the red pepper slices on the griddle and grill until softened.
• Remove the peppers from the griddle and place on a small plate to cool.
• Season the chicken and arrange on a griddle. You can slice the chicken breast in half lenghtwise for a faster cooking.
• Turn off the griddle and remove the chicken from the griddle and place on a plate to cool, until it's safe to touch.
• Place grilled pepper in a food processor. Add 4 oz. of Greek yogurt, a dash of salt and pepper and process until smooth. Flecks of pepper in the sauce are good.
• Spread the sauce on both pieces of bread.
• Slice or shred the chicken and arrange on top of the sauce.
• Slice the tomato into a large yet thin slices and arrange them on top of the chicken.
• Top it with the shredded cheese.
• Bake the bread for 9 to 11 minutes, or until the cheese is melted.
• Remove from the oven and place on a cutting board to cool to room temperature.
• Place the remaining 4oz. of Greek yogurt and minced garlic in a small food processor. Add a dash of salt and pepper and process until smooth, about 10 to 12 seconds. Place the sauce in a small bowl.
• Slice and serve garnished with chopped parsley and along the garlic yogurt aioli for dipping.