Sunny Anderson's Dill Chicken Sandwich

• 2 large boneless skinless chicken breasts
• 1 small bunch fresh dill leaves
• 1 bunch parsley leaves 1 lemon, zested and juiced
• 14 cup olive oil, plus 2 tablespoons
• salt & freshly ground black pepper
• 12 cup sour cream
• 13 cup mayonnaise
• 4 pepperoncini peppers, finely chopped
• 1 large ciabatta, loaf cut into 4 equal pieces
• 8 ounces baby greens or 8 ounces red leaf lettuce

1. Butterfly chicken breasts and set aside.
2. In a food processor combine the dill and parsley and pulse until finely chopped.
3. Reserve 1/4 cup of the herb mixture for spread, set aside.
4. In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste.
5. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken.
6. Refrigerate 1 hour, flipping once halfway through.
7. Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
8. Preheat grill to medium-high.
9. Remove chicken from bag being careful not to remove herbs.
10. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side.
11. Remove to a cutting board and cut each breast in half.
12. To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread.
13. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.

chicken breasts, dill, parsley, olive oil, salt, sour cream, mayonnaise, pepperoncini peppers, baby greens

Taken from www.food.com/recipe/sunny-andersons-dill-chicken-sandwich-432693 (may not work)