Recipe: Chicken Muffuletta Sandwiches with Olive Spread (using chicken breasts)

CHICKEN MUFFULETTAS



FOR THE CHICKEN:
4 chicken breast halves, boneless and skinless
2 tbsp vegetable oil
1 tsp salt
1/2 tsp ground black pepper
FOR THE SANDWICHES:
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 follows)

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 chicken for 2 to 3 minutes per side, until cooked throughout.

TO ASSEMBLE THE SANDWICHES:
Open 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.

OLIVE SPREAD

1/2 cup roasted red peppers
1 1/2 cups bottled pickled vegetables, drained
1/4 cup pitted Kalamata 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 ground black pepper
1 tbsp olive oil

In food processor, place Olive Spread ingredients. Chop by pulsing until consistency of cole slaw. Marinate for at least 30 minutes at room temperature.

Makes 4 servings
From: the Culinary Institute of New Orleans, Louisiana
Source: the National Chicken Council