This Olive-Brined Chicken Sandwich with Olive Tapenade Lindsay is bursting with Mediterranean flavors. The chicken breasts are marinated in a tangy olive tapenade made with Lindsay black and green olives, garlic, capers, lemon juice, and olive oil, giving them a deliciously bold taste. Served on toasted buns with fresh lettuce, tomatoes, and red onions, this sandwich is perfect for a quick and flavorful meal.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup Lindsay black olives, pitted. 1/4 cup Lindsay green olives, pitted. 2 cloves garlic, minced. 1 tablespoon capers. 2 tablespoons fresh lemon juice. 1/4 cup olive oil. Salt and pepper to taste. 4 sandwich buns. Lettuce leaves. Sliced tomatoes. Sliced red onions.
Instructions: Black olives, green olives, garlic, capers, lemon juice, and olive oil should all be put in a blender or food processor and mixed together. To make olive tapenade, blend the ingredients together until a rough paste forms. Salt and pepper the chicken breasts and put them in a shallow dish. Cover the chicken with olive tapenade by pouring it over it. Put it in the fridge with the lid on for at least an hour to marinate. Set the grill or grill pan over medium-high heat to heat it up. It's time to grill the chicken. Do it for 6 to 8 minutes on each side, or until it's fully cooked and the juices run clear. For one to two minutes, until lightly golden, toast the sandwich buns on the grill. Put a lettuce leaf on the bottom half of each bun before putting the sandwiches together. Put grilled chicken breasts, tomato slices, and red onions on top. On the top half of each bun, spread more olive tapenade. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
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