Fall fig and chicken sandwich
Indulge in the delicious flavors of fall with a delightful fig and chicken sandwich. Perfectly balanced sweet and savory combination for a satisfying meal.
Ingredients:
- 2 chicken breasts
- 2 teaspoons worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon extra virgin olive oil
- 1 yellow onion—sliced in rings
- salt & pepper
- 1 teaspoon extra virgin olive oil
- 1 tablespoon butter
- 1/2 cup whipped cream cheese
- 2 tablespoons chopped walnuts
- 1 tablespoon peach or apricot jam
- 1 tablespoon crumbled blue cheese
- 1/2 teaspoon rosemary
- 6-8 figs—stemmed and halved
- 1 ciabatta loaf (or 2-4 rolls)
- spring greens salad mix
- 1 crisp pear—thinly sliced
Instructions:
- For Chicken: Combine worcestershire sauce, balsamic vinegar, 1/2 tablespoon of extra virgin olive oil, salt, and pepper. Let the chicken marinate in the mixture for up to an hour. Cook the chicken on a medium-high grill until it's well cooked. Cut it into thin slices.
- For Caramelized Onions: Heat 1 teaspoon of extra virgin olive oil with 1 tablespoon of butter in a pan. Cook the onions over medium heat until they turn golden brown and tasty. Remove the onions from the pan but keep the remaining oil and butter on medium heat for the figs.
- For Figs: Place the figs facing down in the hot oil and butter mixture. Saute them until they turn golden and slightly chewy, which usually takes about 1-2 minutes.
- For Spread: Mix cream cheese, blue cheese, nuts, jam, rosemary, and freshly ground black pepper to your liking in a bowl.
- Assembly: Generously spread the cream cheese mixture over both sides of the bread. Top it with layers of chicken, pears, onions, and figs. Serve it with a side of spring salad. Enjoy the meal!
Summary:
- Calories: 2733 kcal
- Fat: 101 g
- Protein: 171 g
- Carbs: 290 g
- Potassium: 3837 mg
- Magnesium: 364 mg