Chicken Muffulettas
Serves 4
4 chicken breast halves, boneless and skinless
2 Tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
4 pieces French sourdough bread, about 6 inches each, sliced lengthwise
2 Tbsp olive oil
4 slices Swiss cheese
4 slices provolone cheese
2 cups Olive Spread (recipe below)
Olive Spread
1/2 cup roasted red peppers
1 1/2 cups bottled pickled vegetables, drained
1/4 cup pitted Calamata olives, drained
1/2 cup pimento stuffed green olives, drained
1 jar (1/2 cup) artichoke hearts, drained
2 Tbsp capers
2 Tbsp parsley
1 clove garlic
1 tsp Italian seasoning
1/4 tsp black pepper
1 Tbsp olive oil
In food processor, place Olive Spread ingredients: roasted red
peppers, pickled vegetables, Calamata olives, green olives, artichoke
hearts, capers, parsley, garlic, Italian seasoning, black pepper and
olive oil. Chop by pulsing until consistency of cole slaw. Marinate
for at least 30 minutes at room temperature.
Prepare gas or charcoal grill, or preheat broiler. Place chicken
breast halves between two pieces of wax paper; pound gently to 1/4
inch thickness. Brush each side of chicken with vegetable oil; season
with salt and pepper. Grill or broil for 2 to 3 minutes per side,
until cooked throughout.
Assemble sandwich by opening bread and drizzling each half with olive
oil. Spread 1/2 cup Olive Spread on bottom of each sandwich; top with
grilled chicken and one slice of Swiss and one slice provolone cheese.
Nutritional Information, Per Serving:
870 calories; 42 g fat; 14 g saturated fat; 68 g carbohydrate
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