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Tangy mixed-olive relish and feta transport grilled chicken to the Mediterranean with Greek panache.

Source: Midwest Living


Recipe Summary

25 mins
2 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Place one of the chicken breasts between two 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 resealable bag or covered dish and set aside.

  • For marinade: In a small bowl, combine vinaigrette, bay leaves, oregano and pepper. Pour marinade over chicken and turn meat to coat. Chill for 2 to 4 hours, turning occasionally. Drain chicken, reserving marinade; discard bay leaf.

  • Place chicken on the greased rack of a gas or charcoal grill directly over medium heat. Cover and grill for 6 to 7 minutes or until chicken is no longer pink (170°), turning once and brushing with some of the reserved marinade. Cut each chicken piece into thick slices.

  • To assemble sandwiches, layer ciabatta with Olive Relish, chicken and feta cheese.

Nutrition Facts

579 calories; fat 29g; cholesterol 107mg; saturated fat 8g; carbohydrates 33g; mono fat 6g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 42g; vitamin a 243IU; vitamin c 5.3mg; thiamin 0.4mg; riboflavin 0.6mg; niacin equivalents 18.4mg; vitamin b6 1mg; folate 125mcg; vitamin b12 1mcg; sodium 1461mg; potassium 461mg; calcium 242.3mg; iron 3.2mg.