I love the combination of flavors in this recipe, especially how smoking the rosemary on the grill infuses the chicken . I originally created this recipe for the ‘Gold Kist Farms Winning Taste Recipe Contest’, and was surprised and honored to have a local restaurant feature it on their menu. Something for your consideration next time you’re in the mood to grill.
Grilled Chicken Focaccia
4 -boneless, skinless, split chicken breasts
2 tablespoons – fresh chopped rosemary leaves
3 tablespoons – fresh lemon juice
1 teaspoon – fresh lemon zest
3 cloves – garlic, minced
1/4 teaspoon – salt
1/2 teaspoon – pepper
1/4 cup – olive oil
1/2 cup – mayonnaise
1 teaspoon – Dijon mustard
1 clove – garlic, minced
1/2 teaspoon – fresh lemon juice
Grilling and Filling
3 sprigs – fresh rosemary, moistened with water for tossing on the fire
12 spears – fresh asparagus, trimmed
1 loaf – Focaccia (Italian Flat Bread), cut into four 5”x5”pieces, and split open
1/4 cup – olive oil
4 slices – Fontina cheese
1 – roasted red pepper packed in oil, drained, and sliced into strips
Place chicken between sheets of plastic wrap and flatten with meat mallet to even thickness. Place chicken in a non-metallic dish or resealable plastic bag. Combine all marinade ingredients in a small bowl. Reserve 2 tablespoons marinade. Pour remaining marinade over chicken, coating all sides. Cover or close bag and refrigerate 30 minutes or up to several hours.
Mix together all Aioli ingredients in a small bowl. Cover and refrigerate.
Preheat charcoal or gas grill with cover, and lightly coat rack with oil or cooking spray. Place moistened rosemary sprigs directly on hot coals. Remove chicken from marinade and place on prepared grill about 4 to 6 inches from heat source, and cover. Discard marinade. Grill chicken over medium-high heat about 6 minutes per side, or until no longer pink inside (160° F on meat thermometer). The last 5 minutes of cook time, brush asparagus spears with reserved marinade; place on grill and cook until tender and beginning to brown, turning occasionally. During last few minutes of cook time, brush cut side of bread with oil and grill, cut side down, until toasted.
Spread Aioli on bottom half of flat bread, top with asparagus, chicken, cheese, red peppers and top half of flat bread. Garnish with fresh rosemary sprigs if desired. Serves 4.
*Note: I used 1 whole roasted red pepper packed in oil, drained and sliced into strips. Alternatively, 1 fresh red bell pepper can be placed on the grill and roasted until blackened. Remove skin and seeds, trim, and slice into strips.