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Chicken Muffulettas Recipe

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

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



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


  • 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


  • 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.

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