Mediterranean Grilled Chicken Blt - cooking recipe

Ingredients

Filling
4 boneless skinless chicken breasts (about 1 lb)
4 sun-dried tomatoes packed in oil
8 sprigs fresh oregano
salt and pepper
Dressing
1/4 cup mayonnaise
2 teaspoons tomato paste
1 teaspoon fresh oregano, chopped
1/2 teaspoon pepper
Extras
8 slices bacon, cooked
2 large very ripe tomatoes, sliced
4 romaine lettuce leaves
4 pieces focaccia bread, 4 to 6 inches square,cut in half horizontally to make a top/bottom for sandwich

Preparation

Slice a\"pocket\" into the side of each chicken breast; stuff with a sun-dried tomato and 2 sprigs of oregano.
Rub chicken with 1 Tbsp oil from the sun-dried tomatoes and season with the salt and pepper.
Grill and baste with remaining 1 Tbsp oil from the tomatoes (internal temp 180 when chicken is done).
While chicken is grilling, combine ingredients for the dressing in a small bowl.
Remove chicken and cut into long, thin slices.
Spread the bottom part of the focaccia bread with the dressing; divide chicken slices (enough for 4 sandwiches) and add, as well as 2 slices bacon, tomato slices and lettuce leaf per sandwich.