RECIPES
TOASTED CHICKEN SANDWICH WITH BALSAMIC CARAMELIZED ONIONs AND CAMEMBERT
Function: ROAST, TOAST
Temperature/Slices 375˚F (192˚C); darkness #4, 2 slices
Yield: 4 generous servings
Ingredients for Sandwich
1 fresh 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 cheese, sliced Balsamic caramelized onions (see recipe below)
Ingredients for Balsamic Caramelized Onions
1 medium onion, sliced
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) water
3 tablespoons (45 ml) balsamic vinegar ½ teaspoon (2.5 ml) granulated sugar
Ingredients for Roasted
Chicken Breasts
2 boneless, skinless chicken breasts
2 tablespoons (30 ml) olive oil Salt and pepper to taste
Making 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, cover and continue to cook on low heat about 20 minutes, stirring occasionally.
2.Uncover and cook to evaporate any remaining liquid.
3.Set aside until ready to use.
Roasting the Chicken Breasts
1.Brush the chicken breasts with olive oil and season with salt and pepper. Place the chicken breasts onto the Breville enamel broil tray with baking pan underneath.
2.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to ROAST. Set the TEMPERATURE to 375˚F (192˚C) and the TIME to 20 minutes. Press the START/CANCEL button to activate.
3.Roast the chicken breasts for approximately 20 minutes, or until the juices run clear and there are no traces of pink.
4.Allow the chicken breasts 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 parts, and fig jam on the bottom parts of the sliced baguette.
2.Slice the chicken breasts on the diagonal in ¼ inch slices. Arrange the chicken on the fig side of the bread. Layer the onions on the chicken, and then top with sliced Camembert cheese.
3.Place one bottom half and one top half onto the Breville enamel baking pan. Set the wire rack in the center rack height position. Turn the FUNCTION dial to TOAST. Set the DARKENSS to
#4 and SLICES to #2. Press the START/CANCEL button to activate. Repeat with remaining two halves.
4.Remove the sandwich from the oven and top the cheese side with arugula. Top with the buttered baguette. Cut each sandwich in half.
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