1 (10 1/2 oz.) can chicken broth
2 (4 oz.) skinned chicken breast halves
1 tbsp. white wine vinegar
2 tbsp. finely chopped, fresh parsley
1 tsp. olive oil
1/8 tsp. salt
1/4 tsp. dried whole thyme
1/8 tsp. pepper
1 clove garlic, minced
4 curly leaf lettuce leaves
4 (1 oz.) slices Vienna bread
1/2 c. commercial roasted red bell peppers, thinly sliced into 2 inch strips
2 (1/8 inch) thick slices purple onion, separated into rings

Bring chicken broth to a boil in a large saucepan over medium heat. Reduce heat and add chicken; cover and simmer 10 minutes or until chicken is done. Remove chicken from saucepan; discard broth. Cut chicken crosswise into thin strips; set aside.

Combine vinegar and next 6 ingredients in a large zip-top heavy-duty plastic bag. Add chicken and marinate in refrigerator at least 1 hour. Remove chicken from bag; set aside. Place 1 lettuce leaf on each of 2 slices of bread. Top each with half of red bell pepper, half of chicken, half of onion rings, one lettuce leaf and another slice of bread. Yield: 2 servings.