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. Saute chicken until cooked through and juices run clear, about 12-15 minutes.
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.
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This one will remind you of an expensive sandwich from an upscale deli. A satisfying bistro-style sandwich, this one will take you out of a lunch rut. It combines seasoned grilled chicken breast with low-fat Dijon-mayo and crisp fresh baby spinach between high-fiber, low-carb whole great pita breads. Is your mouth watering yet? Change up your weekly routine with this recipe that sure fits the popular fast food into a heart-healthy diet.