Grilled Chicken Pan Bagnat

Ingredients

• 2 garlic cloves
• 1 tablespoon dried herbes de Provence
• 6 tablespoons fresh lemon juice
• 1 ¹/₁₂ cups extra-virgin olive oil
• 2 large tomatoes
• 1 small red onion
• 4 tablespoons capers
• + 4 more ingredients
• • 2 16-ounce round sourdough bread loaves
  • 2 teaspoons anchovy paste
  • 6 skinless boneless chicken breast halves
  • 4 large romaine lettuce leaves

Using meat mallet, pound chicken breasts between sheets of plastic wrap to 3/4-inch thickness. Combine 1/3 cup oil, 2 tablespoons lemon juice, herbes de Provence, and half of garlic in large resealable plastic bag. Add chicken to bag; shake to coat with marinade. Chill at least 2 hours and up to ...

View full recipe at Epicurious