How To Make Healthy Grilled Chicken Picnic Sandwich

how to make healthy grilled chicken picnic sandwich easy recipe.

With tomatoes, olives and fresh herbs, this family-Sized Picnic Grilled Chicken Sandwich has all the wonderful flavors of Provence.

INGREDIENTS:

4 chicken breasts

4 tbsp. olive oil

1 tsp. Herbes de Provence

1 clove garlic, minced

Salt and freshly ground pepper, to taste

A HEAT GRAPE TOMATOES
1 pint of tomatoes

Sea salt, to taste

1 tbsp. chopped basil to taste

Olive oil, to drizzle

OLIVE TAPENADE
3/4 cup pitted black olives, such as Kalamata or Niçoise

3 tbsp. capers

2 cloves garlic

2 tbsp. chopped fresh thyme

2 tbsp. lemon juice (about half a lemon juice)

Freshly ground pepper, to taste

A little hot pepper flakes (optional)

1/4 cup extra virgin olive oil, or as needed

ASSEMBLY
1 loaf of rustic bread, about 12 inches in diameter

1 to 2 tablespoons. extra virgin olive oil, to drizzle

1 tbsp. red wine vinegar to drizzle

1 cup basil leaves, roughly torn

2 cups arugula

1/2 small red onion, sliced thin

Brie wheel 5-inch slices

DIRECTION:

Slice chicken in half horizontally. Add to bowl or shallow dish. Add olive oil, garlic, herbs, salt and pepper. Toss to coat Preheat the grill to high. Clean and oil the grate.Add chicken to grill. Reduce heat to medium. Cook, turning once, until chicken is cooked through, about 3-4 minutes per side, depending on thickness.

Roasted grape tomatoes. Preheat oven to 300 degrees F. Add tomatoes grapes, sea salt and basil in a bowl. Drizzle generously with olive oil. Mix well. Hob transfer. Roast the tomatoes are semi-dry skins start to wrinkle, about 1 hour.

Olive tapenade. Add olives, capers, garlic, thyme, rosemary, lemon juice, pepper, red pepper flakes and olive oil in a food processor. Reduce to puree smooth paste, adding more olive oil if necessary. Taste and adjust the seasoning.

Cut bread in half horizontally. Dig bread, leaving a border of 1 inch. Sprinkle each piece of bread with olive oil and red wine vinegar. Spread olive tapenade over the lower half of bread. Add layer of basil, grilled chicken, slow roasted grape tomatoes, arugula, brie and red onions. Garnish with remaining half of bread.

Sandwich Wrap tightly with plastic wrap. Press sandwich. Chill in the refrigerator for 1 to 2 hours to develop more flavor. Cut into four to six points.

SERVE..^^

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