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Print this Recipe    Chicken Salsa

Chicken and Salsa Verde Panini
Yield: 4

7 green olives
1 cloves garlic, peeled
2 T drained capers
grated zest of 1 lemon
3 T olive oil
4 T lemon juice
pinch salt
pepper
2 skinless, boneless roasted chicken breast halves, thinly sliced
4 sandwich rolls, split

In a food processor, combine the green olives, garlic, capers and
lemon zest. Chop finely. Transfer to a bowl. In a small jar,
combine the olive oil and lemon juice, shake until combined and
pour over the olive mixture. Stir in the salt and pepper.

Spread bottom halves of rolls with the salsa verde, leaving some
of the juices in the bowl. Top with the slices of chicken breast.
Brush the remaining juices over the inside of the top halves of
the rolls, place on top of bottom halves and press down lightly.
Cut into halves and serve.

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