Real Recipes From Real Home Cooks ®

takes a lickin and keeps on chicken !

(1 rating)
Recipe by
Pam Ellingson
Wichita, KS

Another of my attempts at coming up with a Challenge Sandwich worthy of being entered. Original title was "Grilled Lemon Chicken Cutlets and Olive Tapenade on a Bagel with Peppers, Onions and Feta Cheese". More descriptive, but not as funny. Try it, you will like it. Stay tuned for more fun and hilarity when my next bagel masterpiece is posted.

(1 rating)
yield 2 sandwiches
prep time 30 Min
cook time 20 Min
method Grill

Ingredients For takes a lickin and keeps on chicken !

  • 1 lg
    chicken breast halves, skinless and boneless or a package of thin chicken cutlets from the butcher counter.
  • 1/2 md
    onion, sliced
  • 1/2 c
    sliced green or colored peppers or sweet banana peppers
  • 1 Tbsp
  • 2
    bagels sliced and lightly buttered
  • 1-2 oz
    feta cheese, crumbled
  • 3/4 c
    mixed pitted olives (calamata and green are good)
  • 1 sm
    garlic clove, smashed
  • 2-3
    fresh basil leaves, torn
  • 1 sm
    pinch dried thyme
  • 2-3
    drops of tabasco sauce ( i prefer the green tabasco)
  • 1-2 Tbsp
    fresh lemon juice
  • 2 Tbsp
    evoo (extra virgin olive oil)
  • juice of half a lemon
  • 1 Tbsp
    stone ground, whole grain mustard
  • 1 pinch
    each of salt and pepper
  • 3-4 Tbsp
    evoo (extra virgin olive oil)

How To Make takes a lickin and keeps on chicken !

  • 1
    Make the tapenade: Throw all the ingredients in a tall narrow container and buzz with a stick blender til completely pulverized. As an alternative, use a regular blender or food processor.
  • 2
    Make the Marinade: In a small bowl, mix lemon juice, mustard and seasoning, Whisk in EVOO until emulsified ( I just used a fork in a salad bowl)
  • 3
    Make the Chicken cutlets: Lay the chicken breast on a non slip surface (I use a paper towel) Holding your hand flat on top of the chicken breast (fingertips UP please), with a sharp knife, slice the breast parallel to the countertop into two or three thin cutlets the size of the breast, and about 1/2 inches thick. Place each cutlet between two sheets of plastic wrap and pound them to about 1/4 inch thickness. If you are squeamish about handling raw chicken or afraid of sharp knives, ask your butcher to make the cutlets or some stores carry already cut breasts.
  • 4
    Slice veggies, place in bowl to hold. Butter bagels. Crumble the feta cheese into a small bowl and reserve. Spread a teaspoon or two of the marinade over the chicken cutlets, both sides and cover with plastic wrap.
  • 5
    Start grill. I use charcoal, so this allows about 15-25 minutes for the chicken to marinate. If you use gas grills, marinate the chicken first 15-25 minutes, then start the grill.
  • 6
    When the grill is hot, place a small frying pan ( I use a cast iron one)on the corner of the grate and add the 1 Tbsp butter. Dump in the veggies, stir occasionally until starting to soften. (As an alternative, saute the veggies on the stove till lightly brown and soft.)
  • 7
    Slap on the chicken cutlets and grill about 3 minutes per side until nicely marked.
  • 8
    While grilling the cutlets and stirring the veggies, put the bagels on the outside edge of the grill grate, butter side down and toast till nicely browned.
  • 9
    Take everything off the grill (Use Potholders for the frying pan, don't want to burn yourself!)and assemble the sandwiches. Inside or outside, your choice.
  • 10
    Spread bagel liberally with Tapenade, plop on the grilled cutlet, top with the sauteed veggies and sprinkle with crumbled feta. If you like and you have some marinade left, you can use it to spread on the top half of the bagel. Serve with a small wedge of lemon to spritz the veggies with if desired.