2 cups blended olive oil
1/2 cup Parsley, chopped
1/4 cup freshly squeezed lemon juice
3 Garlic cloves, minced
2 tablespoons Rosemary, chopped
4 (6 ounces each) chicken breasts, skinless, boneless, butterflied
8 slices Idiazabal cheese
4 Rosemary focaccia rolls
2 ounces Mayonnaise
1 Bartlett pear, thinly sliced
1. Combine oil, parsley, lemon juice, garlic and rosemary. Marinate chicken for 30 minutes to 1 hour.
2. Grill chicken 3 minutes each side. Place 2 slices of cheese on the chicken breast and broil until melted. Meanwhile, slice focaccia rolls in half and toast.
3. To compose the sandwich, spread mayonnaise on the sliced sides of each roll. Place chicken on the bottom half of each roll. Top with sliced pear, arugula, and remaining half of the roll.