1 lb ROCKY® Free Range Boneless Skinless Chicken Breast Filets
1 oz  extra virgin olive oil
1 tsp cajun seasoning
3/4 cup kalamata olives, pitted & chopped
3/4 cup green olives, pitted & chopped
1/4 cup pimiento, chopped
1 tbsp capers
1 tbsp balsamic vinegar
2 tsp garlic, minced
1 1/2 tsp fresh oregano leaves, chopped
1/2 tsp fresh cracked black pepper
1/2 cup extra virgin olive oil
1-2 tbsp olive tapenade
1 cup arugula
slices ripe tomato
slices jack cheese
italian style roll


1 Preheat grill on medium heat for 30 minutes. Brush chicken breasts evenly with vegetable oil, and season with salt and pepper. Place the chicken breasts evenly over the hot grill. Turn each breast 90 degrees after 3 minutes, and flip over after another 3. Turn 90 degrees again after 3-4 minutes and check temperature after another 3 minutes of cooking. Once the chicken breast reaches 165 degrees internal temperature it is fully cooked. Place chicken on cutting board and let rest 5 minutes. After resting, slice chicken into thin strips, keep warm for sandwich.
2 In a medium size bowl with a wooden spoon, combine all ingredients until well mixed. Taste and season as needed, remember olives, pimientos and capers are pretty salty. Keep cold in refrigerator, covered for up to 5 days.
3 Spread 1-2 Tbsp. olive Tapenade on bottom of roll, then layer 4 oz. sliced grilled chicken, ¼ cup arugula, tomato, cheese & top of roll. Cut in half & enjoy!

Courtesy of the Petaluma Food Truck

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