Recipe Finder:
Check out our most popular categories:
My Big Fat Greek Sandwich
Marinate: 2 hrs to 4 hrs
Grill: 6 mins to 7 mins
Ingredients
- 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)
- 2/3 cup bottled Greek or Italian vinaigrette salad dressing
- 3 bay leaves
- 1 teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon ground black pepper
- 4 individual square ciabatta rolls, split
- 3/4 cup crumbled feta cheese or soft goat cheese (chevre)
- Olive Relish
Directions
1. 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.
2. 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.
3. For a charcoal grill: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 (170 degrees F), turning once halfway through grilling and brushing with the reserved marinade (discard remaining marinade). (For a gas grill: Preheat grill. Reduce heat to medium. Place chicken on greased grill rack over heat. Cover and grill as above.) Remove chicken to a cutting board; cut each piece into thick slices.
4. 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.
Ingredients
- 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 pepperoncini peppers (stems removed)
- 2 tablespoons chopped red onion
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon drained capers
- 1/2 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
- 1/8 teaspoon freshly ground black pepper
Directions
Olive Relish:In small bowl, combine kalamata olives, pimiento-stuffed green olives; pepperoncini peppers; red onion; olive oil; red wine vinegar; capers; oregano; and pepper. Cover and chill for 2 to 24 hours. Makes about 1 cup.
