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Recipe Friday: Grilled Chicken Sandwiches with Cranberry Aioli

For the aioli:
  • 1/2 cup dried cranberries
  • 2 tablespoons chopped fresh chives
  • 1 small garlic clove, coarsely chopped
  • 1/4 cup mayonnaise
  • 1/2 cup lowfat plain yogurt
  • 1 tablespoon dijon mustard
  • 1 teaspoon white wine vinegar
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper
Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper. Refrigerate until ready to build the sandwiches.
For the chicken:
  • 4 skinless, boneless chicken breast halves
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon finely shredded lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon finely chopped fresh lemon thyme or thyme
  • 1/4 teaspoon ground black pepper
  • 4 focaccia rolls, split
  • 1 cup finely chopped romaine lettuce
  • 4 slices swiss cheese
Wash & put the chicken in a resealable plastic bag.

In a small bowl stir together chicken broth, lemon peel, lemon juice, 1 tablespoon thyme, and pepper. Pour over chicken. Seal bag. Allow the chicken to marinate in the refrigerator for about 1-2 hours. Turn the bag occasionally so the chicken is marinated evenly. Drain chicken, reserving marinade.

Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink. Turn and brush with marinade halfway through grilling. (Discard any remaining marinade.)

To build the sandwiches:
Warm the rolls to the side of the grill. Layer as follows --
  1. Bottom half of roll spread with aioli
  2. Swiss cheese
  3. Romaine lettuce
  4. Chicken
  5. Top of roll spread with additional aioli
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