The filling for such chicken fillet sandwiches is prepared in a pan, and for toasts, it is better to use a French baguette.

Summary

Ingredients

• Chicken fillet (cut into 2 cm pieces) – 450 g
• Garlic (chopped) – 2 cloves
• Olive oil – 2 tbsp
• Canned artichokes (drained and cut) – 400 g
• Fresh tomatoes (chopped) – 1 1/3 cups
• Pitted olives (finely cut) – 60 g
• Dried Italian herbs (crumbled) – 0.5 teaspoon.
• Ground black pepper – 0.25 teaspoon.
• Lettuce leaves (torn in small pieces) – 2 cups
• Feta cheese (crumbled) – 1 glass
• Fresh basil leaves (torn) – 0.3333 cup
• Baguette slices (fried)

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Instructions

1. In a large skillet over medium-high heat, heat the olive oil, place the chicken and garlic in a preheated skillet, fry, stirring occasionally, until the chicken is golden brown, about 2-4 minutes. Then add artichokes, tomatoes, and olives to the pan, sprinkle with herbs and black pepper.
2. Bring the contents of the pan to a boil, reduce heat, cover the pan with a lid and simmer vegetables and meat for about 10 minutes, then put cheese and lettuce on top, cover again, and cook for another 1-2 minutes, until the salad withers. Sprinkle the finished dish with torn basil leaves and serve with toast.

Enjoy your meal!