• 4servings
  • 87minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large boneless, skinless chicken breasts

  2. 1 small bunch fresh dill leaves

  3. 1 bunch parsley leaves

  4. 1 lemon, zested and juiced

  5. 1/4 cup olive oil, plus

  6. 2 tablespoons

  7. Salt and freshly ground black pepper

  8. 1/2 cup sour cream

  9. 1/3 cup mayonnaise

  10. 4 pepperoncini peppers, finely chopped

  11. 1 large ciabatta loaf, cut into 4 equal pieces

  12. 8 ounces baby greens or red leaf lettuce

Instructions Jump to Ingredients ↑

  1. Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.

  2. In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil , and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.

  3. Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice , lemon zest , sour cream, mayonnaise, pepperoncini , and salt and pepper, to taste.

  4. Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.

  5. To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.


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