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Athenian Chicken Grilled Cheese Sandwiches


  • 1 pound boneless skinless chicken breasts, cubed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced
  • 1 tablespoon plus 1/4 cup olive oil, divided
  • 6 ounces fresh mozzarella cheese, shredded
  • 1/2 cup crumbled feta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh mint leaves, chopped
  • 2 tablespoons minced fresh oregano
  • 2 tablespoons capers, drained
  • 8 slices olive or Italian bread (1/2 inch thick)


  • 1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in 1 tablespoon oil over medium heat until meat is no longer pink. Set aside and keep warm.
  • 2. In a small bowl, combine the cheeses, mint, oregano and capers. Distribute half the cheese mixture evenly among 4 bread slices. Layer with chicken and remaining cheese mixture. Top with remaining bread. Brush outsides of sandwiches with remaining oil.
  • 3. On a griddle, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

Nutrition Facts

1 sandwich: 605 calories, 36g fat (13g saturated fat), 112mg cholesterol, 918mg sodium, 27g carbohydrate (1g sugars, 3g fiber), 41g protein.


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