Save $1.00 on any Rocky® the Free Range Chicken product!
|1||Combine all ingredients and mix well. Pour into a large reseal able plastic bag and add four boneless skinless chicken breasts. Let sit refrigerated overnight. Drain and discard marinate from chicken. Grill the chicken on medium high 5 min per side or until internal temperature is 170|
|2||Brush pineapple with olive oil and grill until charred on both sides. Set aside and cool, dice into small pieces. In a medium bowl mix with remaining ingredients. Remove papery skin from garlic head. Drizzle oil over garlic then wrap in foil. Bake at 375° for 45 minutes. Cool 10 minutes. Separate cloves and squeeze into a bowl discarding skins. Mash garlic. Stir in mayonnaise, soy and salt.|
Slice roll in half (toast on warm grill if desired), spread both sides with roasted garlic-soy aioli, and then layer with lettuce, tomato, cheese & chicken. Top with pineapple relish Serve & Enjoy!
Courtesy of the Petaluma Food Truck