Chicken muffaletta+

4 mini meals

Ingredients

QuantityIngredient
1cupGreen olives with pimentos, chopped
1largeGarlic clove, minced
2Anchovy fillets, minced
1tablespoonCapers
cupCelery, finely chopped
cupFresh parsley, chopped
1teaspoonDried oregano leaves
½cupFruity olive oil
Freshly ground black pepper
4Skinless, boneless 4 oz. chicken breasts
1tablespoonChile powder
1teaspoonSalt
4Kaiser rolls, split and toasted
Leaf lettuce

Directions

OLIVE SALAD

OTHER SANDWICH INGREDIENTS

This recipe originated and is still presented at the Central Grocery in New Orleans. The olive salad is usually heaped on layers of deli meats and provolone. The cookbooks author (from whose cookbook I typed out the recipe) prefers a chile rubbed breast of chicken, grilled to perfection. She says "Sazerac anyone." O.K. the recipe now-

1. Mix all the ingredients for olive salad in bowl. Cover and refrigerate.

2. Dust chicken on both sides with chile powder and salt. Broil 2 to 3 minutes on each side until done but juicy.

3. Put leaf lettuce on bottom half of each roll. Top with a warm chicken breast and lots of olive salad.

4. Cut the sandwich in half. Serve with carrot sticks and Cajun potato chips.