Grilled Chicken Pan Bagnat

Grilled Chicken Pan Bagnat
Photo by Brian Leatart

Ingredients

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

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

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