|
Ingredients
2 skinless and boneless
chicken breasts
2 tomatoes
salt and pepper
4 sandwich rolls (square, round, oblong
or rectangular), split into halves
Chicken Marinade
1/4 cup freshly squeezed
lemon juice
1 tablespoon olive oil
1 tablespoon melted
butter
Tapenade
7 green pimento-stuffed olives, coarsely
chopped
1 clove garlic,
peeled and coarsely chopped
2 tablespoons drained
capers
zest of 1
lemon
3 tablespoons olive oil
1/4 cup freshly squeezed lemon
juice
salt and pepper
Directions
Chicken Marinade
Combine all marinade
ingredients in a small mixing bowl and whisk until
thoroughly blended. Set aside.
Chicken
Rinse chicken breasts
under cold running water, then pat dry with a paper
towel. Pierce breasts numerous times on both sides
with tines of a fork (this helps marinade to
penetrate chicken). Season lightly with salt and
pepper. Place breasts in a plastic bag and pour
marinade into bag with chicken. Gently squeeze out
as much air from the bag as possible, then tie bag
into a tight knot to seal. Refrigerate for 30
minutes to overnight.
When ready to roast
chicken, preheat oven to 450°
F.
Remove chicken breasts
from bag, reserving marinade in bag.
Place chicken breasts in a 9x9-inch baking dish,
then pour all marinade from bag into a small saucepan and set
aside. Place baking pan with chicken breasts in the
oven and bake. After 30 minutes of baking, heat marinade in saucepan over
medium-high heat for 2 minutes. Turn chicken breasts over and
pour heated marinade
over chicken and cook for an additional 10-15
minutes, or just until done. (Tip: Making a small
cut
into thickest portion of one breast will reveal no
pink color when chicken is done.) Remove chicken
from oven and set aside.
Tapenade
On a chopping board,
combine the green olives, garlic, capers and lemon
zest. Chop finely. Transfer olive mixture to a small
mixing bowl. in a small jar,
combine the olive oil and lemon juice shake until
combined (alternatively, you can whisk these
ingredients in a small mixing bowl). Pour lemon
juice mixture over olive mixture and add salt and pepper
to taste. Stir to combine. If not using right away, cover and
refrigerate until ready to use.
Sandwich Assembly
Thinly slice chicken
breasts and tomatoes to about 1/8-inch thick slices. Set aside.
(Note: Sandwich rolls
can be served soft or broiled (insides only) to a
light brown. If you opt to broil sandwich rolls,
broil insides just until lightly browned.
Spoon some tapenade evenly
over insides of bottom roll halves, reserving enough
tapenade for two more applications for each sandwich.
Place chicken breast slices over spread on bottom
halves, then spoon a small amount of tapenade evenly
over the chicken. Arrange tomatoes on top of the
chicken slices. Spoon remaining tapenade over the insides of
top halves of the rolls. Place top halves over
tomato and chicken slices and press down lightly. Cut panini into halves and
serve. |
