Sunday, October 16, 2011

cooking: chicken sandwich with apples, brie and fig puree

This mouth watering sandwich was the delight of dinner today. Yes, we kinda drooled on ourselves while eating this yummy goodness.
my inspiration comes from an eatery in Bellevue
 i made some slight variations due to time and equipment
overall it was a huge success!
Let's begin gathering your ingredients:
sliced chicken breasts, a round of brie, fresh figs, granny smith apples, loaf of sourdough bread, sugar, lemon and the favor trifecta of salt, pepper and extra virgin olive oil (EVOO)
preheat the oven to 350 degrees
the original recipe calls for sweet fig jam, but I had no honey to make the jam and wanted to get this food on the table ASAP- no lunch, makes a hungry mommy
instead i made a puree by adding a tablespoon of EVOO and 5 figs
blend until your desired consistency
i like it chunky because it adds color
next, slice your apples and toss with lemon to prevent browning
set aside
salt and pepper your chicken- i use rainbow peppercorns because it adds... you guessed it! COLOR
brown the chicken in a wok using EVOO on a high heat setting
you are not trying to cook the chicken, just browning the outside
place chicken in a casserole dish and pop in the oven to cook all the way through
while your chicken is cooking, turn the heat off the burner and sautee the apples in the wok
add a teaspoon of sugar to take the bite out of the apples
then add a quick squeeze of lemon to extract the flavors from cooking the chicken
sautee them to your preference
 (i like them soft but not soggy)
next, slice and arrange your bread on a baking sheet
i chose sourdough bread because i thought it would be a nice contrast from the sweetness of the fruit
once chicken is cooked all the way through, remove from oven and switch to broil
 begin assembling your sandwiches
apples on the bottom, then chicken breast, then cheese
i cut the bread on a slant so it fit the natural shape of the chicken
this ensures that every bite has all the flavors
put sandwiches in broiler on the second lowest rack

broil the sandwiches with the oven door open to prevent burning
remove sandwiches when the cheese starts to melt and then bread begins to brown
look at the melty cheese!

don't forget to make enough for seconds because firsts was not enough!

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