This scrumptious version of the muffulettais from the Culinary Institute of New Orleans, Louisiana.
Recipe: Chicken Muffulettas
4 chicken breast halves, boneless andskinless
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
4 pieces French sourdough bread, about 6 inches each, slicedlengthwise
2 tablespoons olive oil
4 slices Swiss cheese
4 slices provolone cheese
2 cups Olive SpreadOlive 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 tablespoons capers
2 tablespoons parsley
1 clove garlic
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 tablespoon olive oil
Makes 4 servings.
Recipe and photograph provided courtesyof the National Chicken Council. Used with permission.
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