Tuscan Lemon Chicken Burger with Artichoke Olive Tapenade

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 1/2 pounds of boneless skinless chicken breast cut into 2 inch chunks
2 teaspoons kosher salt
1 tablespoon Colavita Extra Virgin Olive Oil
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
2 teaspoons finely minced fresh garlic
2 tablespoons Sutter Home Pinot Grigio
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh rosemary, finely chopped
2 tablespoon fresh lemon juice
2 teaspoons grated lemon rind
1 – 14 ounce can artichoke hearts, drained well
1/4 cup pitted green olives
2 tablespoons capers, drained
2 tablespoons minced yellow onion
1 tablespoon Colavita Extra Virgin Olive Oil
1 tablespoon lemon juice
2 teaspoons Grey Poupon Dijon Mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons vegetable oil for the grill rack
6 ounces smoked mozzarella sliced thin
6 crusty ciabatta buns, split
2 cups baby arugula
6 slices of beef steak tomato



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties: Place the chicken in a food processor fitted with a metal blade and pulse 10-12 times to chop the chicken coarsely. Place the chicken in a large bowl with the kosher salt, Colavita Extra Virgin Olive Oil, black pepper, red pepper, fresh garlic, Sutter Home Pinot Grigio, Italian parsley, rosemary, fresh lemon juice and grated lemon rind. Fold the ingredients together gently and shape into 6 round patties about 1 1/4 inches thick. Set aside.

To make the artichoke olive tapenade: Place the drained artichoke hearts in the bowl of a food processor fitted with a metal blade, add the green olives, capers and yellow onion, process until chopped fine. Add the olive oil, lemon juice, Grey Poupon Dijon Mustard, salt and pepper, process again until well mixed, set aside.

Grease the grill rack with the vegetable oil. Place the patties on the grill, cook for 4 minutes, turn and cook for another 4 to 5 minutes until cooked through, during the last 2 minutes of cooking lay the slices of smoked mozzarella on the patties, cover to melt the cheese. Remove the patties. Toast the cut sides of the ciabatta buns for about 1 minute on the grill. To assemble the burgers, spread the artichoke tapenade on both sides of the toasted bun, divide and place the baby arugula over the tapenade on the bottom bun, place the cooked patties on top. Top the patties with the sliced tomato, add the top bun and serve.