BBQ Chicken Sandwich with Kalamata Olive Tapenade
Servings: 4
Ingredients
- ¾ c. pitted sliced Kalamata olives
- 1 tablespoon capers
- ¼ cup diced red onion
- 2 teaspoons roughly chopped garlic appx. 2 large cloves
- 1 ½ teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
- 1/8 teaspoon ground black pepper
- ¼ cup feta cheese
- 1 and 1/4 to 1 and 1/2 pounds skinless boneless chicken breasts
- salt to taste
- ground black pepper to taste
- 4 whole wheat hamburger buns
- 4 pieces of Bibb Boston lettuce leaves
Instructions
- Mix olives, capers, red onion, garlic, rosemary, thyme, olive oil, lemon juice and black pepper in a medium sized bowl. Set aside and chill in the refrigerator until ready to use.
- Cut each chicken breasts in half vertically (if desired). Season chicken with salt and pepper.
- Oil grill grates to prevent chicken from sticking. Place chicken on BBQ grill on high heat and grill for 1 minute. Turn chicken breasts, and grill 1 more minute on high heat. Turn heat down to medium and cook 5-7 minutes or until chicken is thoroughly cooked through and done.
- Brush olive oil on bottom sides of both the top and bottom bun. Grill buns until toasted and buns have grill marks. Remove from heat and set aside until ready to use.
- Layer buns with Bibb lettuce, chicken breast and two tablespoons of Kalamata Olive salsa and top with a sprinkling of feta cheese.
- Serve.
Notes
These instructions are for a gas grill. To oil my grill grates, I used tongs and an oil soaked paper towel.