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Farm Stand Grilled Chicken Focaccia

Farm Stand Grilled Chicken Focaccia

Yield: 12 servings.

12 Tyson® Tenderpressed® Boneless, Skinless Chicken Breast Filets, Uncooked, 4 oz.

Creamy Basil Aioli:

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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