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Print this Recipe    Italian Chicken

Chicken and Salsa Verde Panini

7 green olives, coarsely chopped
1 sm garlic clove, peeled and coarsely chopped
2 tb drained capers
grated zest of 1 lemon
3 tb olive oil
4 tb lemon juice
pinch salt
freshly ground black pepper to taste
2 skinless, boneless roasted chicken breast halves, thinly sliced
4 round or oblong sandwich rolls, split in halves

On a chopping board, 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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