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
More from this issue:
- Southwestern Chicken Breasts Recipe
- Lemon Artichoke Chicken Recipe
- Pepper Stuffed Chicken Breasts with Spinach Recipe