This scrumptious version of the muffuletta
is from the Culinary Institute of New Orleans, Louisiana.
Chicken Muffulettas
4 chicken breast halves, boneless and
skinless
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
4 pieces French sourdough bread, about 6 inches each, sliced
lengthwise
2 tablespoons olive oil
4 slices Swiss cheese
4 slices provolone cheese
2 cups Olive Spread
Olive Spread:
1/2 cup roasted red peppers
1 1/2 cups bottled pickled vegetables, drained
1/4 cup pitted Calamata olives, drained
1/2 cup pimento stuffed green olives, drained
1 jar (1/2 cup) artichoke hearts, drained
2 tablespoons capers
2 tablespoons parsley
1 clove garlic
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 tablespoon olive oil
In food processor, place Olive Spread
ingredients: roasted red peppers, pickled vegetables, Calamata
olives, green olives, artichoke hearts, capers, parsley, garlic,
Italian seasoning, black pepper and olive oil. Chop by pulsing
until consistency of coleslaw. Marinate for at least 30 minutes
at room temperature.
Prepare gas or charcoal grill, or preheat
broiler. Place chicken breast halves between two pieces of wax
paper; pound gently to 1/4-inch thickness. Brush each side of
chicken with vegetable oil; season with salt and pepper. Grill
or broil for 2 to 3 minutes per side, until cooked throughout.
Assemble sandwich by opening bread and
drizzling each half with olive oil. Spread 1/2 cup Olive Spread
on bottom of each sandwich; top with grilled chicken and one
slice of Swiss and one slice provolone cheese.
Makes 4 servings.
Nutritional information not available.
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
