Lemon-Herb Chicken Sliders
Ingredients
3
boneless skinless chicken breast halves
½ cup
Kowalski's Extra Virgin Olive Oil
2 cloves
garlic, finely minced
1 tbsp.
finely chopped fresh basil
- freshly grated zest of 1 lemon
2 tsp.
finely chopped fresh tarragon
2 tsp.
finely chopped fresh thyme
1 tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
½ tsp.
dried oregano
¼ tsp.
crushed red pepper flakes
¼ cup
mayonnaise
1 tbsp.
freshly squeezed lemon juice
6
Kowalski's Take & Bake Ciabatta Rolls, baked, split horizontally and lightly toasted
- baby arugula, for serving
Directions
- Cut each piece of chicken in half crosswise. Pound chicken lightly to an even ¼" thickness; set aside.
- In a large mixing bowl, whisk together next 10 ingredients (through crushed red pepper). Transfer 2 tbsp. marinade to a separate small mixing bowl; set aside to reserve.
- Add chicken to the large mixing bowl with the marinade; toss to coat. Refrigerate, covered, for 30 min. to 2 hrs.
- Whisk mayonnaise and lemon juice into 2 tbsp. reserved marinade; set aside.
- Preheat grill to high heat.
- Grill chicken over direct heat on preheated grill until cooked through (about 8 min.), turning once.
- Remove from grill; tent with foil and let stand for 5 min.
- Serve chicken on rolls topped with mayo mixture and baby arugula.
