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1
Butterfly chicken breasts and set aside.
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2
In a food processor combine the dill and parsley and pulse until finely chopped.
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3
Reserve 1/4 cup of the herb mixture for spread, set aside.
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4
In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste.
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5
Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken.
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6
Refrigerate 1 hour, flipping once halfway through.
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7
Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
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8
Preheat grill to medium-high.
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9
Remove chicken from bag being careful not to remove herbs.
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10
Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side.
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11
Remove to a cutting board and cut each breast in half.
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12
To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread.
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13
Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.
