| Level: | Easy |
| Total: | 1 hr 27 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 small bunch fresh dill leaves
- 1 bunch parsley leaves 1 lemon, zested and juiced
- 1/4 cup olive oil, plus 2 tablespoons
- Salt and freshly ground black pepper
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 4 pepperoncini peppers, finely chopped
- 1 large ciabatta loaf, cut into 4 equal pieces
- 8 ounces baby greens or red leaf lettuce
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 860 |
| Total Fat | 49 g |
| Saturated Fat | 10 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 49 g |
| Cholesterol | 147 mg |
| Sodium | 975 mg |
Reviews
Wonderfully easy and flavorful!
Yummy!
Very good, but what are the extra two tablespoons of olive oil used for as listed in the ingredients?
“1/4 cup olive oil, plus 2 tablespoons”
I love this sandwich!! I now make it for lunch/dinner every week. And when there is leftover dill spread it goes great with everything: chips, pretzels, potatoes, etc. I also substituted Greek Yogurt for a healthier spin and it was just as good!
Hands down!!! One of the best sandwiches i have ever had!
Really yummy chicken sandwich. We don’t eat mayo so used all sour cream. The chopped pepperoncini was unexpected but worked really well.
I have made this twice now. The first time several months ago, exactly as described above. The second time I tweaked it to use the leftover turkey from Thanksgiving. Everything went into the food processor roughly cut except the lettuce, and pulsed until semi smooth. Slathered on the bread topped with lettuce and the other halve of the bun. Very tasty.
Wonderful, Sunny. Would not change a thing. Love watching you on your shows, and have tried many of your recipes. Thank you so much for sharing, and keep that SUNNY smile on your face. Again, A BIG THANK YOU!
best of the best ,thank you sunny.
I’ve made this 3 times since I saw the show a week or so ago. The taste is fabulous and the grilling 6 min. on each side is perfect. I’m not afraid to grill chicken now…have to admit that I do use skin-on chicken breasts though…soooo good!