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The Great Pied-De-Vent Escape


Ingredients

  • 4 slices of Pied-De-Vent cheese
  • 1 chicken breast
  • 60 ml (1/4 cup) teriyaki sauce, store-bought
  • 15 ml (1 tbsp.) butter
  • 4 asparagus spears
  • Salt and freshly ground pepper
  • 30 ml (2 tbsp.) garlic and lemon mayonnaise, home-made
  • Bread chosen: Ciabatta

Garlic and lemon mayonnaise

  • 30 ml (2 tbsp.) mayonnaise, store-bought
  • 1 clove of garlic
  • 5 ml (1 tsp.) lemon zest
  • Salt and freshly ground pepper

Preparation

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  • In a bowl, mix all the topping ingredients together.
  • Cover with plastic wrap and set aside in the refrigerator until serving.
  • Brush the chicken breast with teriyaki sauce.
  • Set aside in the refrigerator until cooking.
  • Place the asparagus spears on aluminum foil and add the butter on top.
  • Season with salt and pepper. Seal well and place on BBQ grill or in the oven.
  • Cook for about 5 minutes. Set aside.
  • Grill the chicken breasts.
  • Cut into strips and set aside.
  • Cut the bread in two and spread garlic and lemon mayonnaise on each half.
  • Top with strips of grilled chicken, asparagus and cheese.

Garlic and lemon mayonnaise

  • In a bowl, mix all the ingredients together. Cover with plastic wrap and set aside in the refrigerator until serving.

Suggestion

You can use these cheeses for this recipe

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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