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¼ cup fresh lemon juice
2 tbsp. olive oil
1 tbsp. Dijon mustard
1 tsp. pepper
2 garlic cloves, minced
1 tsp. dried Italian seasoning
Garlic Pesto Mayo
Equal parts Mayonnaise & Pesto sauce
1 Clove Garlic (approx, add to taste)
Build Your “Burger”
4 Lepp’s boneless, skinless chicken breasts, tenderloins removed
1/4 tsp. salt
4 Lepp’s Brioche buns
4 lettuce leaves
1 large plum tomato, sliced
1 red onion, thinly sliced
If the chicken breasts are large, place them between two sheets of wax or parchment paper and lightly pound them with a meat mallet or rolling pin to an even thickness. This will ensure that the chicken cooks evenly.
In bowl or zip-lock bag, mix juice, oil, mustard, pepper, garlic, basil, oregano and thyme. Add chicken; cover and refrigerate for 1 hour. Alternatively, you can purchase pre-marinated chicken breasts from our meat counter.
While you are waiting for the chicken to marinate, you can prepare the Garlic Pesto Mayo. Equal parts pesto and mayonnaise, either homemade or your favorite brand. I love Golda’s Pesto or Duso’s Pesto, both are made in BC brands. Add one garlic clove finely minced, if you really love garlic!
Remove chicken from marinade; sprinkle with salt. Place on greased grill over medium-high heat; cover and cook for 5 to 7 minutes per side or until no longer pink inside. Toast cut side of buns on grill. Spread with mayo; layer with lettuce, tomato, onion and chicken; sandwich with bun top.