INGREDIENTS:
Olive Salad:
- 3 ribs celery, cut into 1-inch pieces
- 2 carrots, peeled and cut into 1-inch pieces
- 1 small red bell pepper, cut into large pieces
- 1 clove garlic
- ½ cup parsley leaves
- 1 teaspoon dried oregano
- 1 anchovy fillets
- 1 tablespoon capers
- 1 ½ cups pimiento-stuffed olives
- ½ cup olive oil
- 1 tablespoon red wine vinegar
- 8 5-ounce skinless, boneless chicken breast halves
- ½ cup olive oil
- 2 teaspoons paprika
- 2 teaspoons chipotle chile powder
- 2 teaspoons salt
- 8 kaiser rolls
- 8 leaf lettuce leaves
DIRECTIONS:
1. Place celery, carrots, peppers, garlic, parsley, oregano, anchovies, and capers in the bowl of a food processor. Pulse several times again until you have a very chunky mixture. Transfer mixture to a bowl. Stir in olive oil and vinegar. Cover and refrigerate. (Can be made 1 day ahead.)
2. Meanwhile, put chicken breasts in a large bowl. Add olive oil, paprika, chile powder, and salt. Toss well. Cover refrigerate for 12 to 24 hours.
3. If using grill pan: Heat grill pan over medium-high heat. Remove chicken from marinade and grill for 3 minutes on each side until chicken is done (do not overcook as you want the chicken to be moist). You will need to do this in several batches. Keep chicken warm by covering with foil.
If using broiler: Preheat broiler. Remove chicken from marinade and place on rimmed baking sheet. Broil several inches away from broiler for 2 minutes on each side, or until chicken is cooked through, being careful not to overcook.
If using barbecue: Prepare grill for cooking over high heat. Remove chicken from marinade. Grill chicken for about 2 minutes on each side, moving the chicken breasts around so they’re not scorched by flames.
4. To assemble muffulettas: Cut Kaiser rolls in half. Toast them lightly in toaster oven or place them cut side down on barbecue. Put a piece of lettuce on bottom half of roll. Top with warm chicken breast. Spoon olive salad on top and cover with other half of roll.
SERVES 8
