Ingredients:

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp paprika
  • 1 lb boneless, skinless chicken breasts
  • 4 slices provolone cheese
  • 4 sandwich buns

Instructions:

  1. Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, pepper, and paprika in a bowl.
  2. Halve the chicken breasts lengthwise into cutlets, place them in a Ziploc bag, pour the marinade over them, seal tightly, and refrigerate for at least 30 minutes.
  3. Remove chicken from marinade. Place each piece between two sheets of parchment paper and pound with a meat mallet until a uniform 1/2 inch thickness.
  4. Preheat grill to medium-high. Sear chicken for 5-6 minutes per side until a mahogany-colored char forms and internal temperature reaches 165°F (74°C).
  5. Transfer chicken to a plate and immediately place a slice of provolone cheese on each fillet to melt.
  6. Allow the meat to rest for 5-10 minutes before assembling on buns.