Chicken Muffulettas

National Chicken Council
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 10 mins


4-- chicken breast halves, boneless and skinless
2tablespoons vegetable oil
1teaspoon salt
1/2teaspoon black pepper
4slices 12
2tablespoons olive oil
4slices Swiss cheese
4slices provolone cheese
2cups Olive Spread (recipe follows)
Olive Spread:
1/2cup roasted red peppers
1 1/2cups bottled pickled vegetables, drained
1/4cup pitted Calamata olives, drained
1/2cup pimento stuffed green olives, drained
1/2cup artichoke hearts, drained (1 jar)
2tablespoons capers
2tablespoons parsley
1clove garlic
1teaspoon Italian seasoning
1/4teaspoon black pepper
1tablespoon olive oil


  1. In food processor, place Olive Spread ingredients: roasted red peppers, pickled vegetables, Calamata olives, green olives, artichoke hearts, capers, parsley, garlic, Italian seasoning, black pepper and olive oil.  Chop by pulsing until consistency of cole slaw.  Marinate for at least 30 minutes at room temperature.
  2. Prepare gas or charcoal grill, or preheat broiler.  Place chicken breast halves between two pieces of wax paper; pound gently to ¼ inch thickness.  Brush each side of chicken with vegetable oil; season with salt and pepper.  Grill or broil for 2 to 3 minutes per side, until cooked throughout.
  3. Assemble sandwich by opening bread and drizzling each half with olive oil.  Spread ½ cup Olive Spread on bottom of each sandwich; top with grilled chicken and one slice of Swiss and one slice provolone cheese. 

From the Culinary Institute of New Orleans, La.

Nutritional Info *per serving

  • Calories 830
  • Glycemic Load 0
  • Fat 45g
  • Saturated Fat 14g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 20g
  • Cholesterol 120mg
  • Sodium 2110mg
  • Potassium 730mg
  • Carbohydrate 57g
  • Fiber 9g
  • Sugars 10g
  • Protein 52g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 100%
  • Calcium 50%
  • Iron 25%