STUFFED FOCACCIA WITH ROASTED PEPPER VINAIGRETTE

Stuffed Focaccia With Roasted Pepper Vinaigrette image

Provided by KittyKitty

Time 18m

Yield 6 serving(s)

Number Of Ingredients 8

1 (9 inch) round loaf focaccia bread
1 (3 ounce) log goat cheese, crumbled
1/4 cup pine nuts or 1/4 cup slivered almonds
1 oven-roasted deli chicken
3 cups mixed baby greens
1/2 pint grape tomatoes or 1/2 pint cherry tomatoes, halved
1 cup oil-and-vinegar dressing
1 (5 1/4 ounce) jar roasted red peppers, drained

Steps:

Cut bread in half, horizontally, using a serrated knife, place cut sides up on a baking sheet. Drizzle evenly with 1 cup Roasted Red Pepper Vinaigrette. Sprinkle evenly with goat cheese and pine nuts.
Bake at 400F for 6-8 minutes or until lightly browned.
Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom bread half. Top with lettuce and tomatoes, cover with top bread half. Cut into 6 wedges. Serve immediately with remaining 1/2 cup Roasted Red Pepper Vinaigrette.
Vinaigrette:.
Process in a blender until smooth.

Nutrition Facts : Calories 642.9, Fat 50.5, SaturatedFat 13, Cholesterol 132.8, Sodium 528.9, Carbohydrate 4.2, Fiber 0.8, Sugar 1.6, Protein 42.6