grilled chicken sandwich with olive tapenade spread.

A little greek inspired sandwich.  The spread is made from leftover olive tapenade appetizer. Serves 4. 

4 boneless, skinless chicken breasts

1 t. oregano

1 t. basil

1 t. marjoram

1 clove garlic, minced

olive oil

feta 

8 whole wheat hamburger buns or 4 whole wheat pitas

lettuce, tomato, red onion, all optional

1 recipe for olive tapenade

Combine spices and minced garlic in a shallow pan.   Brush each piece of chicken with olive oil.  Roll through the spice mixture.  

To cook your chicken on the grill, clean your grill grate and spray it with cooking spray before lighting.  Or use a paper towel soaked with oil to grease the grill grate so the chicken does not stick.  Cook chicken for about 8 to 12 minutes.  Turn only once.  Chicken is done with internal temperature reaches 170 degrees.  Juices should run clear when you cut into it.  You can also cook on the stove top.  Add a little olive oil to your pan and cook over med or med high heat.  

To make the olive tapenade a spread, put a few tablespoons of tapenade into a food processor (or magic bullet) and process until smooth.  Spread on a toasted bun or pita.  Add chicken, feta and optional toppings. 

xx.

val