Yesterday was a big day people! It was not only Taco Tuesday but, Fat Tuesday as well! I did turkey tacos last night so I needed to push Fat Tuesday out to Wednesday this week.
I ran across a recipe to kick off Mardi Gras tonight and it is great for my Damn Chicken. It is perfect for me...low cal (if you cut back on the bread and cheese by make it open-faced) and high salt! This scrumptiousness came straight from New Orleans! Love it!
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 tablespooons 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.