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BROWSE

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CHICKEN, ASPARAGUS & BRIE SANDWICHES

with Rosemary Aioli

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
INGREDIENTS
  • 1/4 cup light mayonnaise
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 teaspoon lemon zest
  • 4 (4 ounce) boneless, skinless chicken breasts pounded to 1/4-inch thick
  • 1/2 pound fresh asparagus trimmed
  • 4 ounces soft ripe brie cheese rind removed, sliced
  • 4 Ciabatta rolls toasted
DIRECTIONS

In small bowl, combine mayonnaise, rosemary, garlic, ginger and zest; salt and pepper to taste. Set aside.

Prepare grill to medium heat. Season chicken with salt and pepper to taste. Place chicken on grill; grill, turning once, 10-12 minutes or until internal temperature reaches 170°F on an instant read thermometer.

Add asparagus to grill the last 5 minutes; grill until crisp tender. Place brie on chicken; remove from grill.

Spread aioli on top and bottom of rolls. Top with chicken and asparagus.