I have to admit... Doug and I spent a few hours this past weekend vegging-out and watching the Food Network. Some of you may have already tried the Watermelon Mojitos that I just posted yesterday. Well, this next recipe comes from the same exact show! We must have been hungry or something because nothing sounded or looked better than Sunny Anderson's watermelon mojitos and her "real dill chicken sandwiches!" Anyway, I went to the store and bought all the ingredients to make those things... Hope you'll try them too!
Gourmet Dill Chicken Sandwiches
(Adapted from Sunny Anderson: Food Network)
Yield: 4 sandwiches
4 medium-sized Boneless, Skinless Chicken Breasts, pre-split
1 small bunch Fresh Dill Leaves
1 bunch Parsley Leaves
1 Lemon, zested and juiced
1/4 C. Olive Oil, plus 2 Tbsp.
Salt and freshly ground Black Pepper
1/2 C. Light Sour Cream
1/3 C. Miracle Whip Light
4 Pepperoncini Peppers, finely chopped
1 large Ciabatta Loaf, cut into 4 equal pieces
8 oz. Baby Greens or Red Leaf Lettuce
In a food processor, combine the dill and parsley; pulse until finely chopped. Reserve 1/4 C. of the herb mixture for spread, set aside. In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 C. olive oil, and salt and pepper, to taste. Place chicken in the plastic bag, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through. Meanwhile make the herb spread: in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, miracle whip, pepperoncini, and salt and pepper, to taste.
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.
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.