Rosemary Chicken, Fig, Brie and Apple Sandwich

With summer season coming to a close, your program might be acquiring busier which can make packing a delicious and nourishing lunch each day really feel like a complicated undertaking. A sandwich is a person of these meals that is quick to pack for lunch but can be tremendous monotonous. This rosemary chicken, fig, brie and apple sandwich is something but tedious! Consider us when we say that you will be counting down the minutes until finally you get to try to eat this sandwich on your lunch break.

We had been fortunate more than enough to get our arms on some beautiful, juicy figs for this recipe. Figs are a great source of nutritional fiber that will assist hold you experience full and make improvements to your digestion to sustain balanced bowel actions. We enjoy making the most of these clean figs on their very own but our favourite way to eat them is in this honey fig jam we place on our sandwich. This honey fig jam would also be wonderful served on a charcuterie board with a range of distinct crackers and cheeses. Figs are in season from mid-Might to November, so you continue to have time to seize some new figs!

Elements

Honey Fig Jam:

• 1 lb contemporary mission figs, stemmed and lower into smaller pieces

• ½ cup white sugar

• 2-4 tbsp honey (more or much less based mostly on wished-for sweetness)

• 1 tbsp lemon juice (juice from ½ a lemon)

• ¼ cup h2o

Rosemary Chicken:

• 1 hen breast, lower in 50 %

• 4 tsp olive oil

• 1 clove garlic, minced

• ¼ tsp new rosemary, finely chopped

• 2 tsp lemon juice (juice from ¼ of a lemon)

• Salt + pepper to flavor

Sandwich:

• 2 items of sourdough bread

• Cooked rosemary hen

• ¼ granny smith apple, thinly sliced

• Handful of spinach

• 2 substantial slices of brie cheese

• 2 tbsp honey fig jam

• 2 tsp mayonnaise

Method

Fig Jam:

1. In a substantial saucepan, add the figs and sugar and stir once in a while for 15 minutes until finally the sugar has dissolved and the figs are juicy.

2. Incorporate the h2o and lemon juice and convey to a boil although continuing to stir.

3. Deliver the jam to a simmer and often stir for 15 minutes.

4. Take out from the heat and stir in the honey.

5. Transfer the jam to a cleanse jar, let great to area temperature and store in the fridge.

Rosemary Rooster:

1. Season hen breast with 2 tsp olive oil, garlic, rosemary, lemon juice, salt and pepper.

2. Preheat a pan on medium-large heat and incorporate the remaining 2 tsp of olive oil.

3. Sear hen on each individual facet for 4-5 minutes or till the inner temperature reaches 165ºF.

Sandwich Assembly:

1. Toast the sourdough bread.

2. Spread the fig jam on one particular piece of bread and the mayo on the other piece.

3. Insert the spinach, hen, brie cheese and apple slices. Slice in half.

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