Chicken and Salsa Verde Panini

• 份量: Makes 2 panini.

食材

2 single chicken breasts, preferably free-range

3 sprigs sage

2 garlic cloves, peeled and sliced

½ cup water

Salt and freshly ground black pepper

¾ cup chopped Italian parsley

7 green olives, pitted and coarsely chopped

2 tablespoons capers, chopped

1 small garlic clove, finely chopped

1 teaspoon chopped lemon zest

3 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

2 large pieces ciabatta, each about 4 x 6 inches, or other flatbread

步驟

Arrange the chicken breast pieces side by side, skin side up, in a sauté pan just large enough to contain them. Scatter the sage and sliced garlic over the top. Add the water and season with salt and pepper. Cover tightly and cook over medium-low heat for about 15 to 20 minutes, or until the chicken is just firm to the touch. Turn off the heat and let the chicken cool in the broth. Meanwhile, place the remaining ingredients, except the bread, in a small bowl and stir well. Add salt and pepper to taste. When the chicken is cool enough to handle, remove the skin and bones and any fat or cartilage. Separate each chicken breast into 3 fillets. Slice on the diagonal into ½-inch-thick pieces. Cut the ciabatta in half horizontally. Spread three fourths of the salsa verde on the bottom halves of the bread. Arrange the sliced chicken on top of the green sauce. Then spoon the remaining sauce over the chicken. Cover with the top halves of the bread. Press down firmly so that the panino holds together, and the salsa verde soaks into the bread to flavor it.