Eid Party Spiced Chicken and Olive Tapenade Focaccia

Name: Eid Party Spiced Chicken and Olive Tapenade Focaccia
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, about 6–7 oz (170–200 g) each, pounded to ¾-inch (2 cm) thickness; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tsp (3 g) ground cumin; 1 tsp (2½ g) smoked paprika; ¾ tsp (1½ g) ground coriander; ½ tsp (1½ g) garlic powder; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 1 loaf (about 10 oz / 280 g) (280 g) focaccia bread loaf, halved horizontally or cut into 4 equal pieces; ½ cup (120 ml) green olive tapenade; ¾ cup (140 g) oil-packed sun-dried tomatoes, drained, lightly chopped or left in strips; 8 oz (225 g) fresh mozzarella cheese, sliced, sliced into ¼-inch (6 mm) thick pieces, about 8–12 slices; ¼ cup (10 g) fresh basil leaves, loosely packed, whole or torn (optional); 2 cups (50 g) fresh arugula, loosely packed (optional); 1 tbsp (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

Tender grilled chicken breasts seasoned with warm spices meet creamy mozzarella, tangy olive tapenade, and sun-dried tomatoes on soft focaccia bread. A Mediterranean-inspired celebration sandwich with bold flavors and vibrant colors—perfect for holiday gatherings and special meals.

Prep: 20 min
Cook: 18 min
Wait: 10 min
Total: 48 min
Makes: 4 sandwiches

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts, about 6–7 oz (170–200 g) each, pounded to ¾-inch (2 cm) thickness
3 tbsp (45 ml) extra-virgin olive oil
1½ tsp (3 g) ground cumin
1 tsp (2.5 g) smoked paprika
¾ tsp (1.5 g) ground coriander
½ tsp (1.5 g) garlic powder
¾ tsp (4 g) kosher salt
½ tsp (1 g) freshly ground black pepper
For assembly
1 loaf (about 10 oz / 280 g) (280 g) focaccia bread loaf, halved horizontally or cut into 4 equal pieces
½ cup (120 ml) green olive tapenade
¾ cup (140 g) oil-packed sun-dried tomatoes, drained, lightly chopped or left in strips
8 oz (225 g) fresh mozzarella cheese, sliced, sliced into ¼-inch (6 mm) thick pieces, about 8–12 slices
¼ cup (10 g) fresh basil leaves, loosely packed, whole or torn (optional)
2 cups (50 g) fresh arugula, loosely packed (optional)
1 tbsp (15 ml) fresh lemon juice (optional)

Equipment (6)

Grill or grill pan
Small bowl for marinade
Instant-read meat thermometer
Cutting board
Sharp knife
Basting brush

Steps

Before you start

Preheat grill to medium-high (around 400°F / 200°C) for 10 minutes
Pat chicken breasts dry with paper towels before seasoning
Bring chicken to room temperature 15 minutes before grilling
Have all tapenade and assembly ingredients ready before grilling

1
Prepare and season chicken
- Pat the chicken breasts dry with paper towels.
- Place them on a cutting board and pound to an even ¾-inch (2 cm) thickness using a meat mallet.
- In a small bowl, combine the ground cumin, smoked paprika, ground coriander, garlic powder, kosher salt, and black pepper.
- Brush both sides of the chicken with olive oil, then season generously on both sides with the spice mixture, rubbing gently so it adheres.
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Ready when: Chicken is evenly oiled and spices cling to the surface
Tip: Pounding the chicken to uniform thickness ensures even cooking and prevents dry edges
2
Grill the chickenOven 400°F / 205°C
- Heat the grill to medium-high (about 400°F / 200°C).
- Once hot, place the seasoned chicken breasts on the grill grates, laying them perpendicular to the grates.
- Let them cook without moving for 7–8 minutes until deep golden grill marks appear.
- Flip and cook the other side for 6–7 minutes.
- The internal temperature should reach 165°F (74°C) at the thickest part when checked with an instant-read thermometer.
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Ready when: Internal temperature reaches 165°F (74°C); golden grill marks on both sides
Tip: Resist moving the chicken—let it sit for the first 6–7 minutes to develop caramelized grill marks
3
Rest the chicken
- Transfer the grilled chicken to a clean cutting board and let it rest for 5 minutes.
- This allows the juices to redistribute, keeping the meat moist when sliced.
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Ready when: Chicken is still warm
Tip: Do not skip the resting period—rushing to slice will cause juices to run out onto the cutting board
4
Slice the chicken
- Using a sharp knife, slice each chicken breast into ½-inch (1.25 cm) thick strips, cutting against the grain to maximize tenderness.
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Ready when: Chicken is sliced into uniform pieces
Tip: Cutting against the grain breaks up muscle fibers, making each bite more tender
5
Assemble the focaccia
- Halve the focaccia loaf horizontally or cut it into 4 equal sandwich-sized pieces.
- Spread 2 tablespoons of green olive tapenade on the bottom half or piece of each sandwich.
- Layer the sliced grilled chicken evenly over the tapenade, then top with sun-dried tomatoes and fresh mozzarella slices.
- If using, drizzle the arugula lightly with lemon juice for brightness.
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Ready when: Sandwich is assembled with ingredients stacked evenly
Tip: Layer tapenade first on focaccia to create a flavorful base and prevent the bread from absorbing excess moisture from other ingredients
6
Add greens and fresh herbs
- Top each sandwich with fresh basil leaves and arugula (if using), then place the top half of the focaccia on the greens.
- Press gently so the sandwich holds together but not so hard that ingredients squeeze out.
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Ready when: Sandwich is complete and closed, with visible green herbs
Tip: Add greens last so they stay crisp; placing them directly against warm chicken softens them slightly while keeping them fresh

Good to know

Tips

For a Mediterranean twist, brush the inside of the focaccia lightly with extra-virgin olive oil before assembly to add richness and improve flavor cohesion
Pound the chicken to even thickness using a meat mallet; uneven thickness leads to overcooking the thin parts while the thick parts stay undercooked
Make a spice rub ahead: combine the cumin, paprika, coriander, garlic powder, salt, and pepper in a small jar up to 1 week in advance
If your grill tends to stick, lightly oil the grates with a high-heat oil on a folded paper towel before heating

Storage & reheating

Assemble sandwiches just before serving for the best texture and flavor. If made ahead, wrap each sandwich tightly in foil or parchment paper and refrigerate for up to 4 hours; the focaccia will absorb moisture from the tapenade and chicken over time. Reheat wrapped sandwiches in a 300°F (150°C) oven for 8–10 minutes if desired, or serve at room temperature. Do not freeze—the focaccia texture will become hard and unpleasant after thawing.

Substitutions

fresh mozzarella cheese, sliced → burrata cheese or provolone. Use the same weight; burrata adds extra creaminess, while provolone gives a sharper, slightly aged flavor
green_olive_tapenade → kalamata olive tapenade or red pepper hummus. Both provide similar briny or roasted depth; adjust amount to taste as kalamata tapenade is slightly saltier
oil-packed sun-dried tomatoes, drained → roasted red pepper strips or fresh tomato slices. Fresh tomato will make the sandwich juicier; roasted red peppers add sweetness and are less intense than sun-dried
ground cumin → ground fennel or ground caraway. Both provide warm, aromatic notes; use the same amount but adjust to taste as these spices have distinct personalities