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Asiago Crusted Chicken



– 1 lb. 4 oz., divided Real California Asiago cheese, grated – 6 chickens, about 2 lb. each – 3/4 cup olive oil – 3/4 cup fresh rosemary, chopped – 1/2 cup garlic, chopped – 1/3 cup chopped, fresh parsley – Salt as needed – Coarsely ground black pepper as needed – 3 quarts mashed potatoes – Italian-style black olives, pitted, chopped coarsely
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Split chickens in half, removing backbones. Rinse; dry.

Rub each half with 1 Tbsp olive oil, 1 Tbsp rosemary, and 1 Tbsp garlic. Chill chicken 8 hours or overnight.

Just before service, stir 2 cups reserved cheese and parsley into mashed potatoes; keep warm.


Season 1/2 chicken with salt and pepper; broil or grill, skin side down, for 15 minutes, turning halfway through. Turn chicken skin side up; continue to broil, turning once, until chicken is just firm to the touch, about 6 minutes. Sprinkle chicken with 1 oz cheese; put in salamander until cheese just begins to melt, about 20 seconds. Serve on a bed of 1 cup mashed potatoes sprinkled with 1/4 cup chopped olives.

Per Order:

Yield: 12 orders