Grilled Chicken Pan Bagnat

Grilled Chicken Pan Bagnat
You can never have too many main course recipes, so give Grilled Chicken Pan Bagnat a try. One portion of this dish contains around 33g of protein, 14g of fat, and a total of 526 calories. This dairy free recipe serves 8. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up chicken breast halves, onion, garlic cloves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Using meat mallet, pound chicken breasts between sheets of plastic wrap to 3/4-inch thickness.
Ingredients you will need
Chicken BreastChicken Breast
MeatMeat
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
Meat TenderizerMeat Tenderizer
2
Combine 1/3 cup oil, 2 tablespoons lemon juice, herbes de Provence, and half of garlic in large resealable plastic bag.
Ingredients you will need
Herbes De ProvenceHerbes De Provence
Lemon JuiceLemon Juice
GarlicGarlic
Cooking OilCooking Oil
Equipment you will use
Ziploc BagsZiploc Bags
3
Add chicken to bag; shake to coat with marinade. Chill at least 2 hours and up to 6 hours.
Ingredients you will need
MarinadeMarinade
Whole ChickenWhole Chicken
ShakeShake
4
Prepare barbecue (medium-high heat).
5
Remove chicken from marinade; shake off excess.
Ingredients you will need
MarinadeMarinade
Whole ChickenWhole Chicken
ShakeShake
6
Sprinkle chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Cool.
Ingredients you will need
Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
Equipment you will use
GrillGrill
7
Cut chicken on diagonal into 1/2- to 3/4-inch-thick slices.
Ingredients you will need
Whole ChickenWhole Chicken
8
Whisk anchovy paste, remaining 4 tablespoons lemon juice, and remaining garlic in small bowl. Gradually whisk in remaining 3/4 cup oil. Season dressing to taste with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Anchovy PasteAnchovy Paste
Lemon JuiceLemon Juice
GarlicGarlic
Cooking OilCooking Oil
Equipment you will use
WhiskWhisk
BowlBowl
9
Cut both bread loaves horizontally in half. Pull out and discard soft interior crumbs from top halves, leaving 1/2-inch-thick shell; drizzle 1/4 cup dressing over inside of each top.
Ingredients you will need
Bread LoafBread Loaf
10
Drizzle 1/4 cup dressing over inside of each bottom half; sprinkle 2 tablespoons capers in each. Divide chicken, tomatoes, onion, and lettuce between sandwiches. Cover with tops, pressing to compact. Wrap sandwiches in foil, then place heavy skillet or food cans on top to weigh down. Refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.
Ingredients you will need
TomatoTomato
Whole ChickenWhole Chicken
LettuceLettuce
CapersCapers
OnionOnion
WrapWrap
Equipment you will use
Frying PanFrying Pan
Aluminum FoilAluminum Foil
11
Let stand at room temperature 1 hour before serving.)
12
Cut each sandwich into quarters and serve cold or at room temperature.
13
* A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
Ingredients you will need
Fennel SeedsFennel Seeds
Dried ThymeDried Thyme
BasilBasil
DifficultyExpert
Ready In45 m.
Servings8
Health Score30
Magazine