Breville BOV800XL /A manual Tomato Sauce For Pizza, Convection Fan OFF Yield 4 generous servings

RECIPES

TOASTED CHICKEN SANDWICH WITH BALSAMIC CARAMELIZED ONION AND CAMEMBERT

Function: ROAST & TOAST

Setting: 375°F (192°C); darkness #4, 2 slices

Convection Fan: OFF

Yield: 4 generous servings

Ingredients for Sandwich

1 French baguette

¼ Cup (60 ml) Fig jam

2 Tablespoons (30 ml) Unsalted butter, softened

2 Roasted Chicken Breasts (see recipe below)

3 Cups (750 ml) Loosely packed baby arugula leaves

6 oz (170g) Camembert

Balsamic Caramelized Onions (see recipe below)

Ingredients for Balsamic Caramelized Onions

1 Small Onion, sliced

2 Tablespoons (30 ml) Olive oil

2 Tablespoons (30 ml) Water

3 Tablespoons (45ml) Balsamic vinegar ½ Teaspoon (2.5 ml) Salt

1 Teaspoon (5 ml) Granulated sugar

Ingredients for Roasted Chicken Breasts

2 Boneless, skinless chicken breasts

2 Tablespoons (30 ml) Olive oil

½Teaspoon (2.5 ml) Salt ¼ Teaspoon (1 ml) Pepper

Procedure for Balsamic Caramelized Onions

1.In a small sauté pan, heat the olive oil and sauté the onions for 1 minute. Add water, balsamic vinegar, salt and sugar and continue to cook on low heat for about 20 minutes, stirring occasionally.

Procedure for Roasted Chicken Breasts

1.Brush the chicken breasts with olive oil and season with salt and pepper.

Set the wire rack in the bottom rack height position. Turn the FUNCTION dial until the indicator on the LCD screen points to the ROAST function.

2.Set the temperature to 375°F (192°C) with convection fan turned on. Press START/CANCEL button to activate. Bake for approximately 20 minutes, or until no longer pink inside. Allow the chicken breast to rest 10 minutes before slicing.

Assembling the Sandwich

1.Slice through the French baguette lengthwise then cut the baguette in half. Spread softened butter on the top two sides of the bread and fig jam on the bottom two sides of the bread.

2.Slice the chicken breasts diagonally in ¼ inch slices. Arrange chicken on the fig jam side of the bread. Spread the balsamic caramelized onions on the chicken and top with sliced Camembert cheese.

3.Place the four halves side by side onto the Breville non-stick pizza pan. Insert the wire rack in the middle rack height position and turn the FUNCTION dial until the indicator on the LCD screen points to the TOAST function. Set the darkness to #4 and the number of slices to 2. Press the START/CANCEL button to activate.

RECIPES

4.Remove the sandwich from the oven and arrange the arugula on top of the side that has the Camembert.

Place buttered side of bread on top. Cut each sandwich in half.

TOMATO SAUCE FOR PIZZA

Yield: 4 cups (approximately)

1 Portion Roasted Tomato Halves (Page 55)

1 Garlic clove, minced

2 Tablespoons (30 ml) Olive oil

1 Teaspoon (5 ml) Salt

¼Teaspoon (1ml) Pepper

¼Cup (60 ml) Fresh basil, chopped

1.Follow the recipe for the Roasted Tomato Halves (Page 55). Peel and discard

the skin of the roasted tomatoes. Place tomatoes and all the juices in a blender or food processor and puree until smooth.

2.Heat a medium saucepan with the olive oil. Add garlic and cook for 30 seconds. Add the tomato puree and bring the sauce to a boil. Turn the sauce down to a simmer and season with salt and pepper.

3.Add fresh basil and continue cooking for 5 minutes.

Cool the sauce prior to using for the pizza recipes that follow.

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