Chicken Sandwiches Athena

  • Yield 4 servings


1/2 cup prepared Greek salad dressing
1 1/2 tablespoons chopped fresh oregano
2 teaspoons finely grated lemon zest
2 teaspoons pressed garlic
4 -- boneless, skinless chicken breast halves (5 to 6 ounces each)
Roasted Greek Vegetables:
1 cup zucchini chunks
1 cup peeled eggplant chunks
1 cup seeded tomato chunks
1/2 cup red onion chunks
4 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon coarse ground black pepper, divided
1/2 cup chopped marinated artichoke hearts
3 tablespoons pitted and coarsely chopped Kalamata olives
4 slices hearty bread, sized to fit the chicken breasts, lightly toasted
4 large slices Greek Kasseri cheese
1/4 cup basil chiffonade
-- Basil sprigs and lemon slices, for garnish


To make the marinade, in a small bowl whisk together the salad dressing,
oregano, lemon zest, and garlic until blended. Place in a large, sealable,
food-safe plastic bag along with the chicken breast halves and marinate in the
refrigerator for at least 15 minutes.

To make the Roasted Greek Vegetables, place the zucchini, eggplant, tomato, and
onion on a large baking sheet lined with no-stick foil. Drizzle with 2
Tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon
pepper. Bake at 400 degrees for 15 to 20 minutes or until vegetables have
softened, stirring once during cooking. Remove vegetables from oven and stir in
the artichoke hearts and Kalamata olives. Cool to room temperature and set

Remove chicken from marinade and discard marinade. Pat chicken dry and sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Heat 2 Tablespoons olive oil in a large non-stick skillet over medium heat until hot. Add chicken breasts and cook for 4 minutes per side or until cooked through.

Place a cheese slice onto each toasted bread slice and broil about 4 inches from
heat just until cheese melts. To assemble sandwiches, place cheese-topped bread slices on a platter. Top each with a cooked chicken breast and equal amounts of the roasted vegetable mixture. Sprinkle evenly with the basil chiffonade. Garnish with basil sprigs and lemon slices.

Makes 4 servings



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