fbpx
×
×

Yes, we are here!

At CAPPER'S FARMER and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-678-4883 or by email. Stay safe!

Chicken Muffulettas Recipe

Author Photo
By Capper's Farmer | Jun 4, 2018

1 / 2
If available, use a food processor for the olive spread to make a fine spread.
2 / 2
  • 4 servings

    SERVINGS

    Ingredients

Olive Spread: 

  • 1/2 cup roasted red peppers
  • 1-1/2 cups bottled pickled vegetables, drained
  • 1/4 cup pitted Kalamata olives, drained
  • 1/2 cup pimento-stuffed green olives, drained
  • 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

Sandwiches: 

  • 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
  • 2 cups Olive Spread
  • 4 slices Swiss cheese
  • 4 slices provolone cheese

Directions

  • Combine all Olive Spread ingredients in a food processor. Chop by pulsing until consistency of cole slaw.
  • Marinate for at least 30 minutes at room temperature.
  • Prepare gas or charcoal grill, or preheat broiler. Place chicken breast halves between 2 pieces of waxed 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, 1 slice of Swiss cheese and 1 slice of provolone cheese. This recipe originally aired in the January 2007 issue of Capper's Farmer.

More from this issue:

More ideas from Capper's Farmer:

Capper's Farmer - Your Hub for All Things Handmade

Get step-by-step instructions, DIY projects, upcycling tutorials, and more!