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Spiced Grilled Chicken Open-Faced Sandwich Topped with Gruyere Fondue and Butternut Squash & Apple Jelly

chicken_sandwich_007_3

Ingredients

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 ½ cup)

  garnishes, such as baby arugula leaves or microgreens

Instructions

1

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.

2

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).

3

To assemble:
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.

4

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.

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