September 1, 2008
Yield: 12 servings.
12 Tyson® Tenderpressed® Boneless, Skinless Chicken Breast Filets, Uncooked, 4 oz.
1½ cups mayonnaise, commercially prepared
2 oz. basil leaves, fresh
4 garlic cloves, fresh, roasted
1½ tsp. lemon juice, fresh
½ tsp. kosher salt
⅛ tsp. black pepper, coarse-ground
12 pieces herbed focaccia bread, split in half, cut into 3½" squares, warm
6 oz. organic baby spinach leaves, fresh
36 asparagus spears, fresh, grilled
3 oz. roasted red pepper, canned, drained, julienne
Cover chicken tighly and slack in cooler between 32°F and 36°F prior to use.
Char-grill chicken over high heat for 6-8 minutes on each side or until chicken reaches internal temperature of 165°F. Keep warm above 140°F.
For creamy basil aioli: Combine ingredients in bowl of food processor and pulse until smooth. Cover and chill to hold.
To assemble single serving: Place top and bottom focaccia on flat work surface. Spread each half with 1 Tbsp. aioli. Layer on bottom half of bread in the following order: ½ oz. spinach leaves, 3 asparagus spears, 1 chicken breast, 3 strips red pepper. Close sandwich with top bun.
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