Grilled Chicken and Tapenade Sandwiches

Layer grilled chicken, feta cheese, and an olive- and tomato-topping for these fantastic dinner sandwiches. The tomato mixture also tastes wonderful when served on slices of toasted baguette as an appetizer.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 1 1/2  cups  diced seeded tomato
• 2  tablespoons  finely chopped pitted kalamata olives
• 1  tablespoon  chopped fresh basil
• 1  tablespoon  chopped fresh flat-leaf parsley
• 2  tablespoons  balsamic vinegar
• 1  teaspoon  chopped fresh oregano
• 1/2  teaspoon  minced garlic
• 5  teaspoons  extravirgin olive oil, divided
• 1  pound  skinless, boneless chicken breast
• 1/2  teaspoon  kosher salt, divided
• 1/2  teaspoon  freshly ground black pepper
• Cooking spray
• 1/4  cup  (1 ounce) crumbled feta cheese
• 4  (2-ounce) ciabatta sandwich rolls, halved

Preparation

Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.

Prepare grill.

Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.

Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls. Serve immediately.

Nutritional Information

Calories:

369 (30% from fat)

Fat:

12.3g (sat 3g,mono 7g,poly 1.6g)

Protein:

33.2g

Carbohydrate:

30.1g

Fiber:

1.5g

Cholesterol:

79mg

Iron:

2.7mg

Sodium:

815mg

Calcium:

63mg