Sunny Anderson's Dill Chicken Sandwich

Submitted by SarahBeth

"Aired on Sunny Anderson's show "Cooking for Real". We just saw it recently and it sounds great so I am posting here for safekeeping! :) The recipe calls for fresh herbs and I think if I were to make it at home I would certainly use dried dill -- probably 1/8 to 1/4 of a tsp, or to taste! Prep time is marinade time."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Yields: 4 sandwiches
• Serves: 4

ingredients

• 2 large boneless skinless chicken breasts
• 1 small bunch fresh dill leaves
• 1 bunch parsley leaves 1 lemon, zested and juiced
• 1⁄4 cup olive oil, plus 2 tablespoons
• salt & freshly ground black pepper
• 1⁄2 cup sour cream
• 1⁄3 cup mayonnaise
• 4 pepperoncini peppers, finely chopped
• 1 large ciabatta, loaf cut into 4 equal pieces
• 8 ounces baby greens or 8 ounces red leaf lettuce

directions

1. Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.
2. In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.
3. Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
4. Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.
5. To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.