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
Using meat mallet, pound chicken breasts between sheets of plastic wrap to 3/4-inch thickness.
Combine 1/3 cup oil, 2 tablespoons lemon juice, herbes de Provence, and half of garlic in large resealable plastic bag.
Add chicken to bag; shake to coat with marinade. Chill at least 2 hours and up to 6 hours.
Prepare barbecue (medium-high heat).
Remove chicken from marinade; shake off excess.
Sprinkle chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Cool.
Cut chicken on diagonal into 1/2- to 3/4-inch-thick slices.
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.
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.
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.
Let stand at room temperature 1 hour before serving.)
Cut each sandwich into quarters and serve cold or at room temperature.
* 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.