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Prep time
15 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
The original recipe for Chicken Marbella is credited to the 1982 cookbook The Silver Palate. It requires marinating whole chickens overnight, which creates a delicious dish but requires a fair amount of planning.
Here, the classic recipe is reimagined as a sandwich. The best part? It skips the marinating and roasting in favor of a no-cook relish that still delivers the classic flavors: sweet prunes, salty olives, briny capers, and zesty oregano. Add a quick-cooking chicken cutlet, and you have a bold sandwich that tastes complex but isn’t complicated. It's all placed on Arnold®, Brownberry®, or Oroweat® Sesame Seeded Buns (they’re baked with quality ingredients for maximum flavor) that hold in the saucy relish.
We also swapped the fresh garlic in the original recipe for pantry-friendly garlic powder. Add it to the chicken before searing to keep the grounded, savory flavor that pairs so well with the sweet-tart relish.
Note: The prune relish can be made up to two days in advance. Store it in an air-tight container in the fridge, and let it reach room temperature before piling it on the warm chicken sandwich. —Sarah Wharton
Test Kitchen Notes
This recipe is shared in partnership with Arnold®, Brownberry®, and Oroweat®. —The Editors
Ingredients
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4
Arnold®, Brownberry®, or Oroweat® Sesame Seeded Sandwich Buns
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8 ounces
pitted prunes (about 1½ cups), chopped
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1/2 cup
Spanish olives, chopped
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1 tablespoon
capers, drained and chopped, plus 2 teaspoons brine
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1 tablespoon
red wine vinegar
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1/2 teaspoon
dried oregano
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2 tablespoons
plus 1 teaspoon vegetable oil
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Freshly ground black pepper
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4
chicken cutlets (about 3½ ounces each)
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1 teaspoon
kosher salt
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1/2 teaspoon
garlic powder
Directions
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Heat oven to 350˚F. Split buns and place split side up on rimmed baking sheet. Place in oven and toast until golden brown, about 10 minutes.
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Meanwhile, in a medium bowl, combine the prunes, olives, capers, caper brine, vinegar and oregano. Add 1 teaspoon oil and black pepper to taste. Set aside. (Tip: Carefully wiping or spritzing your knife with a bit of vegetable oil will make it easier to chop the prunes.)
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Heat remaining oil in large skillet over medium-high heat. Pat cutlets dry and sprinkle all over with salt, garlic powder and black pepper to taste. Cook until browned, about 4 minutes, then flip and cook on the second side until cooked through (temperature should reach 165˚F), about 2 minutes.
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Place cutlets on toasted bottom buns. Spoon prune mixture evenly over cutlets. Top with toasted top buns. Serve immediately.
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