Muffuletta Chicken

This quick and easy dinner recipe is a reimagined version of the quintessential New Orleans sandwich. A juicy chicken breast is topped with salami and a tangy salad of olives, pickled vegetables, garlic, and herbs and it's all ready in under 40 minutes. See a quick, no-speaking video tutorial at http://thrivingonpaleo.com/projects/muffuletta-chicken/

10 minutes

30 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	175
Fat:	18 g
Carbohydrates:	6 g
Protein:	3 g
Calculated per serving.

by thrivingonpaleo

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Serves: 4

Ingredients

.25 whole .25 whole .25 whole Red Onion
.25 cup .25 cup .25 cup Olives, green
.25 cup .25 cup .25 cup Black Olives
.5 cup .5 cup .5 cup Giardiniera (pickled vegetables)
1 Tbsp 1 Tbsp 1 Tbsp Hot Banana Peppers
1 clove 1 clove 1 clove Garlic
0.125 tsp 0.125 tsp 0.125 tsp Parsley, dried
0.125 tsp 0.125 tsp 0.125 tsp Oregano, dried
0.125 tsp 0.125 tsp 0.125 tsp Basil, dried
0.125 tsp 0.125 tsp 0.125 tsp Sea Salt
0.125 tsp 0.125 tsp 0.125 tsp Black Pepper
1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic, melted
4 whole 4 whole 4 whole Chicken Breast, Skinless
2 oz 2 oz 2 oz Salami, sliced

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375F.
In a food processor, mix all of the olive salad ingredients until everything is finely chopped.
Generously season chicken with salt and pepper and place in a baking dish.
Top each piece of chicken with several slices of salami and then a large scoop of olive salad.
Bake for 30 minutes or until the chicken is no longer pink in the middle.