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
Arnold®, Brownberry®, or Oroweat® Sesame Seeded Sandwich Buns
pitted prunes (about 1½ cups), chopped
Spanish olives, chopped
capers, drained and chopped, plus 2 teaspoons brine
red wine vinegar
plus 1 teaspoon vegetable oil
Freshly ground black pepper
chicken cutlets (about 3½ ounces each)
In This Recipe
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.
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.)
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.
Place cutlets on toasted bottom buns. Spoon prune mixture evenly over cutlets. Top with toasted top buns. Serve immediately.