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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lbs total)
2/3 cup bottled Greek or Italian vinaigrette salad dressing
3 bay leaves
1 tsp snipped fresh oregano or 1/2 tsp dried oregano, crushed
1/2 tsp ground black pepper
4 individual square ciabatta rolls, split
3/4 cup crumbled feta cheese or soft goat cheese (chevre)
Olive Relish (recipe follows)
Place one of the chicken breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until it is about 1/2-inch thick. Repeat with remaining chicken. Place chicken in a large resealable plastic bag set in a shallow dish.
For marinade: In a small bowl, combine vinaigrette salad dressing, bay leaves, oregano and pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade, if any; discard bay leaf.
Grill chicken on the greased rack of an uncovered grill directly over medium coals for 6 to 7 minutes or until chicken is no longer pink, turning once halfway through grilling and brushing with the reserved marinade (discard remaining marinade). Remove chicken to a cutting board; cut each piece into thick slices.
Horizontally split rolls. Hollow out inside of roll halves, leaving 3/4-inch-thick shells. Fill bottom halves with Olive Relish, place grilled chicken breast pieces atop, sprinkle with feta cheese and add roll tops. Makes 4 servings.
Olive Relish: In small bowl, combine 1/4 cup chopped and pitted kalamata olives or pitted ripe olives; 1/4 cup chopped French green olives with Herbs de Provence, French green Picholine olives or pimiento-stuffed green olives; 1/4 cup chopped pepperoncini peppers (stems removed); 2 tbsp chopped red onion; 1 tbsp olive oil; 1 tbsp red wine vinegar; 1 tbsp drained capers; 1/2 tsp snipped fresh oregano or 1/4 tsp dried oregano, crushed; and 1/8 tsp freshly ground black pepper. Cover and chill for 2 to 24 hours. Makes about 1 cup.
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Grilled - GREEK CHICKEN SANDWICH
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lbs total)
2/3 cup bottled Greek or Italian vinaigrette salad dressing
3 bay leaves
1 tsp snipped fresh oregano or 1/2 tsp dried oregano, crushed
1/2 tsp ground black pepper
4 individual square ciabatta rolls, split
3/4 cup crumbled feta cheese or soft goat cheese (chevre)
Olive Relish (recipe follows)
Place one of the chicken breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until it is about 1/2-inch thick. Repeat with remaining chicken. Place chicken in a large resealable plastic bag set in a shallow dish.
For marinade: In a small bowl, combine vinaigrette salad dressing, bay leaves, oregano and pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade, if any; discard bay leaf.
Grill chicken on the greased rack of an uncovered grill directly over medium coals for 6 to 7 minutes or until chicken is no longer pink, turning once halfway through grilling and brushing with the reserved marinade (discard remaining marinade). Remove chicken to a cutting board; cut each piece into thick slices.
Horizontally split rolls. Hollow out inside of roll halves, leaving 3/4-inch-thick shells. Fill bottom halves with Olive Relish, place grilled chicken breast pieces atop, sprinkle with feta cheese and add roll tops. Makes 4 servings.
Olive Relish: In small bowl, combine 1/4 cup chopped and pitted kalamata olives or pitted ripe olives; 1/4 cup chopped French green olives with Herbs de Provence, French green Picholine olives or pimiento-stuffed green olives; 1/4 cup chopped pepperoncini peppers (stems removed); 2 tbsp chopped red onion; 1 tbsp olive oil; 1 tbsp red wine vinegar; 1 tbsp drained capers; 1/2 tsp snipped fresh oregano or 1/4 tsp dried oregano, crushed; and 1/8 tsp freshly ground black pepper. Cover and chill for 2 to 24 hours. Makes about 1 cup.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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