Olive Chicken Sandwich with Arugula
Juicy pan seared chicken topped with olive tapenade, arugula and mayo
Ingredients
- 2 5.6 oz jars Lindsay olives or equivalent
- 2 lbs boneless skinless chicken breasts cut in half horizontally and pounded with a meat pounder
- 1/2 tsp dried oregano
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh cilantro leaves
- 3 tbsp sun dried tomatoes
- 2 tbsp roasted red pepper paste or a jarred roasted red pepper
- 1 tsp anchovy paste optional
- 2 tbsp olive oil
- salt and pepper
- 4 rolls or favorite bread
- mayo
- arugula
Instructions
- Cut the chicken breasts in half horizontally and pound them out into roughly equal size rounds. Pour the brine from one jar of olives into a zip lock and add the chicken and oregano. Brine for 1-2 hours.
- To make the tapenade, combine olives, red pepper, sun dried tomatoes, herbs, olive oil, anchovy paste in a food processor and pulse until combined but still a little chunky. You don't want a paste. Taste and add a little pepper and salt if needed but the olives are very salty so you may not need any.
- Heat a heavy skillet over high heat and add a few tbsp of oil. Add the chicken and allow to brown well on one side. Flip and brown the other side, then reduce heat to medium and cook until cooked through.
- Toast your bread or buns, spread them with mayo, add the arugula and then top with chicken and a good amount of tapenade. Serve immediately.
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