Years ago, before marriages and children, my Louisianan culinary roommate and dear friend, Carla, made me my very first Muffuletta sandwich, and it changed the way I viewed olives. Didn't think I cared for them that much until biting into that wonderful, taste altering, intimidating sandwich pie slice that was at least five inches in height . Delicious!
Another culinary friend of mine, Tripp, five years ago introduced me to cream cheese and olive tapenade between two slices of thin chicken for a mouth watering meal. I now have a true appreciation and love of olives!
Fast forward to the present, where now I have been told after testing that my body doesn't respond well to gluten, dairy and yeast. Nor do I feel well after a heavy carb meal. But hey, I can still have olives! So after my Aunt B gave me a jar of gluten free Classic Olive Muffalata, from That Olive Guy, the wheels in my head started turning.
Here's what you will need.
* 3 large boneless chicken breast sliced into 6 thin, but wide strips
Or just buy thin strips of chicken already sliced (Check with your grocer to find chicken that is gluten free)
* Anywhere from 1/2 a cup to 3/4 cup of gluten and dairy free plain yogurt
* Anywhere from 1/2 a cup to 3/4 cup of olive salad, depending on your love of olives
* 1 orange or red bell pepper sliced into medium strips
* 4 loose cups uncooked spinach or more (I haven't tried frozen, but it might work well if you want to give it a try)
* Salt and Pepper for seasoning, but I also a gluten free garlic and herb seasoning from Weber
How do you spell Muffuletta? I have seen it spelled several different ways.
I spread the yogurt and olives atop a thin slice of chicken, with seasoning, and then place another slice of chicken on top .
Season again and place sliced peppers on top of chicken and with a generous amount of spinach over the entire dish.
Cover with foil and bake at 350 for 30-35 minutes. Let cool for about 5 minutes.
This dish is dreamy and delightful! Leaving you fully satisfied, but not stuffed. You can place this on a plate or use a bowl and pour the juicy sauce on top. I also cut up any left over chicken and use for a soup the next night.
Add some gluten free chicken broth, small amount of rice, chick peas and onions and you have another meal!
Hope you enjoy this dish, and let me know what you think. Also, how do you spell Muffuletta?
Stay humble & BOLD!
O taste and see that the LORD is good: blessed is the man that trusteth in him.
Psalm 34:8 KJV
To check out my testimony click here
To like my facebook page click here
Find me on twitter @humble_bold
On Pinterest at humble&BOLD by Christina
Atlanta based, Birmingham born and bred, this Southern girl loves sharing lessons learned, finding deals at yard sales, throwing block parties, transforming rooms, writing, calligraphy, acting and voice overs, capturing that perfect photo, and helping people connect and reconnect.