- 4 slices miche bread, each about 1″ high, 6 ” long and 5″ wide
- 4 small boneless and skinnless chicken breasts , trimmed, washed and dried
- 2 teaspoons extra virgin olive oil
- 4 teaspoons salt-free blackened seasoning
- ½ cup dry white wine
- 1 medium fresh garlic clove, peeled and minced
- 4 ounces greyere cheese, grated, about 1 cup
- 2 teaspoons cornstarch
- 1 tablespoon calvados, (apple brandy) optional
- 1 recipe butternut squash & apple jelly (use about 1/2 cup)
- garnishes, such as baby arugula leaves or microgreens
Make the jelly, or choose your favorite condiment, such as a nice chutney.
Place the chicken breasts in a pan to hold, rub with oil and seasonings all over. Set at room temperature for 15 minutes (can marinate up to 1 day earlier).
Heat a cast iron skillet and cook the chicken breasts over high heat until golden, and a touch dark in color. Lower the heat to medium and turn over and cook the second side, covered. The chicken will be cooked trough and firm to the touch in 5 minutes or so, depending of it’s thickness. Sprinkle with your favorite salt to taste. Remove to a cutting board to cool slightly.
Make the fondue: In a small, one quart, non-reactive pot, heat the wine and garlic to a simmer. Shred the cheese, toss with the cornstarch. Add to the pot, and stir well until it slowly melts, and becomes a nice cheesy-fondue. (Recipe can be doubled if needed).
Gently toast the bread on a tray. Place each slice on individual plates.
Top with a smear of jelly ( or pesto is nice).
Cut each chicken breast in half horizontally, and top each bread slice with one breast (two pieces).
Ladle some gruyere fondue over each breast.
Top with a heaping tablespoon of butternut squash & apple jelly on each.
Garnish each with baby arugula leaves or micro greens.
Serve immediately and enjoy!
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.