1.  Peel and roughly chop the garlic cloves. Place the chopped garlic in a pan with the rosemary, lemon peel, olive oil and white wine.

2.  Rinse the chicken breasts and place them in the pan with the garlic and rosemary. Sprinkle a pinch or two of salt over the chicken breasts and mix them thoroughly so the liquid coats both sides.

3.  Heat the pan over medium heat and simmer the chicken, covered, for 10 - 15 minutes, turning all slices of chicken once.

 

 

 

4.  Once the chicken has cooked well, uncover the pan, raise the heat to medium-high and reduce any liquid in the pan in order to brown the chicken, approximately 3 - 5 minutes.

5.  When the liquid has evaporated and the chicken begins to sizzle in the remaining oil, brown the chicken on both sides until it is lightly golden.

6.  When they are finished cooking, remove the chicken breasts from the heat and set them aside to let them cool.

7.  Preheat the broiler to high.

8.  Grate the fontina cheese.

9.  Slice the tomatoes and shallot.

10.  Slice the focaccia into individual sandwiches.

11.  Prepare the Herb Oil.

12.  Assemble the sandwich with a slice of chicken, some tomato slices, and a few slices of shallot.

13.  Sprinkle a small amount of the grated fontina over the top of the tomato and place sandwiches, opened, under the broiler for 2 minutes to melt the cheese and to lightly toast the underside of the top slice of the bread.

14.  When the cheese has melted to your taste, remove the sandwiches from the oven and drizzle a very small amount of the Herb Oil over the cheese.

15.  Plate and serve warm.