Grilled Chicken and Tapenade Sandwiches

Grilled Chicken and Tapenade Sandwiches Recipe
Randy Mayor
Layer grilled chicken, feta cheese, and an olive- and tomato-topping for these fantastic dinner sandwiches. The tomato mixture also tastes wonderful when served on slices of toasted baguette as an appetizer.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Recipe Time

Prep: 39 Minutes

Nutritional Information

Calories 369
Caloriesfromfat 30 %
Fat 12.3 g
Satfat 3 g
Monofat 7 g
Polyfat 1.6 g
Protein 33.2 g
Carbohydrate 30.1 g
Fiber 1.5 g
Cholesterol 79 mg
Iron 2.7 mg
Sodium 815 mg
Calcium 63 mg

Ingredients

1 1/2 cups diced seeded tomato
2 tablespoons finely chopped pitted kalamata olives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
5 teaspoons extravirgin olive oil, divided
1 pound skinless, boneless chicken breast
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
Cooking spray
1/4 cup (1 ounce) crumbled feta cheese
4 (2-ounce) ciabatta sandwich rolls, halved

Preparation

Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.

Prepare grill.

Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.

Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls. Serve immediately.

Note:

Jennifer Martinkus,

Cooking Light

June 2007
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