- 1/4 cup lime or lemon juice
- 1/4 cup olive oil
- 4 minced garlic cloves
- 1 tblsp Dijon mustard
- salt and pepper to taste
- 4 boneless, skinless chicken breasts
- 2 heads of garlic
- 1/4 cup extra virgin olive oil
- 1 tblsp dried thyme
- 1 Hass avocado
- 1 tomato sliced thin
- 4 romaine lettuce leaves, cleaned
- 4 French rolls
Combine the marinade ingredients and mix well. Place the chicken in a large zip lock bag and pour in the marinade. Place the chicken in the refrigerator and let marinate for 30 minutes.
Next roast the garlic. Peel the garlic leaving the cloves whole. Place them in a shallow baking dish. Drizzle with oil making sure to coat all the garlic. Sprinkle with the dried thyme. Bake at 350 degrees covered for 20 to 30 minutes or until tender and golden brown. Drain and save oil (great for sautéed vegetables).
Grill the chicken until fully cooked about 4 minutes per side depending on thickness and the temperature of the grill.
Split the rolls in half and spread the roasted garlic on both sides with a little of the mayonnaise. Put a chicken breast on one half and top with tomato, avocado and the lettuce.