Green olives, coarsely chopped and mixed with parsley, capers, garlic and lemon zest liven up chicken breasts perfumed with sage. Ciabatta is a thin, chewy and very crusty flatbread that works extremely well in sandwich making. It has a minimum of crumb inside, so that the bread flavor doesn't overwhelm the taste of the filling.
Arrange the chicken pieces side by side, skin side up, in a sauté pan just large enough to contain them. Scatter the sage and sliced garlic over the top. Add the water and season with salt and pepper. Cover tightly and cook over medium-low heat for about 15 to 20 minutes, or until the chicken is just firm to the touch. Turn off the heat and let the chicken cool in the broth.
Meanwhile, place the remaining ingredients, except the bread, in a small bowl and stir well. Add salt and pepper to taste.
When the chicken is cool enough to handle, remove the skin and bones and any fat or cartilage. Separate each chicken breast into 3 fillets. Slice on the diagonal into 1/2" thick pieces.
Cut the ciabatta in half horizontally. Spread 3/4 of the salsa verde on the bottom halves of the bread. Arrange the sliced chicken on top of the green sauce. Then spoon the remaining sauce over the chicken. Cover the top with halves of the bread. Press down firmly so that the panini holds together, and the salsa verde soaks into the bread to flavor it.
Makes 2 paninis
From Krups' recipe book by Viana La Place, Panini, Bruschetta, Crostini (William Morrow Books)