Grilled Lemon Chicken with Feta Dressing on Grilled Thyme Bread

Grilled Lemon Chicken on Grilled Thyme Bread

• 5 tablespoons freshly squeezed lemon juice
• 2/3 cups olive oil
• 2 gloves garlic, chopped
• salt & pepper, to taste
• handful of fresh thyme
• 4 chicken breasts, pounded down slightly or thinly sliced
• 1 pound pizza dough

1. Mix up marinade in a jar with lid: Lemon juice, olive oil, garlic, s&p, and shake well.
2. Place chicken in a shallow dish and cover with marinade. Leaving about 1/3 of marinade to brush on bread later. Then place thyme in chicken dish and toss well.
3. Pizza dough is at room temperature and grill or grill pan is set on medium. Form bread rounds to your desired thickness and shape. Brush one side with marinade. Place marinaded side on the grill.
4. When bread is cooking on the first side, brush top side with marinade and then place thyme leaves all over the top of the bread. Push the leaves into the bread slightly.
5. Flip the bread over on the other side when it has reached desired crispness. Grill second side and then pull off grill. Finish all the bread. Set aside.
6. Grill the marinading chicken until cooked through on both sides. Pull off heat
7. Assemble sandwich as desired and top with Feta dressing. (recipe below)
8. Condiment suggestions: cucumber, green onions, radish and/or any grilled vegetable (of course, use the lemon marinade on veggies)

Feta Dressing

• 1 ounce feta cheese, crumbled
• 2 tablespoons buttermilk
• 3 tablespoons greek yogurt
• 1 1/2 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon fresh thyme leaves
• s&p, to taste
• sesame oil, a few drops

1. Mix together and served chilled.