Chicken And Salsa Verde Panini

Course : Chicken
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


7 medium green olives -- coarsely chopped
1 small garlic clove -- peeled and coarsely chopped
2 tablespoons drained capers
1 medium grated zest -- (yellow part of peel) of 1 lemon
3 tablespoons olive oil
4 tablespoons lemon juice
1 dash salt
1 teaspoon freshly ground black pepper
2 medium skinless -- boneless roasted chicken breast halves thinly sliced
4 medium round or oblong sandwich rolls -- split in halves

Preparation / Directions:

1. On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture. Stir in the salt and pepper. (If not using right away, cover and refrigerate.) 2. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly. Cut into halves and serve.

1 Kitchen's say:
  (3 3/4 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes