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Grilled Chicken and Brie Sandwich with Cranberry Chutney

January 02, 2018


Boneless Chicken Breast (butterfly in half)
Brie Cheese (base amount to taste)
Avocado (remove seed and cut into slices - plunge into ice water bath for about one minute. Remove and set aside or just slice up right before serving, to keep from turning brown)
Crusty Loaf of Bread - (I used a Tomato-Basil loaf)
Arugula (Red leaf, or Bibb lettuce is fine as well....whatever you have on hand)
Cranberry Blood Orange Cognac Chutney (available at The Spice Rack)
Extra Virgin Olive Oil (available at The Spice Rack)

Salt & Pepper to taste.


Butterfly chicken breast and brush both sides with olive oil, salt and pepper.  Grill or pan saute on both sides until cooked through. (cast iron works best)

Slice bread to desired thickness, brush one side with olive oil and place on hot grill or in hot pan for one minute or until you get nice grill marks or a crispy brown color.   Remove bread.  

Arrange your sandwich:  on bottom slice of bread, add greens top with grilled chicken breast, top with a slices of avocado, then with slice of lille or brie cheese, spoon on Cranberry Blood Orange Cognac Chutney, add top slice of bread. Enjoy.