Cornfed Chicken Breast, Pear Chutney and Gruyere Cheese Open Sandwich
Serves:  4
Average: 3 (1 vote)
Difficulty:
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165
Recipe by: Game Farm
Make a batch of Chicken appetisers for your party. Easy to dress and look great on the plate, Game Farm cornfed chicken recipe idea can be easily adopted for 10 - 100 guests.
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Cornfed Chicken Breast, Pear Chutney and Gruyere Cheese Open Sandwich
Ingredients:
Cornfed Chicken Breast and Gruyere Cheese Open Sandwich
Chutney
Method:
Cornfed Chicken Breast and Gruyere Cheese Open Sandwich
  1. Preheat your barbecue
  2. For the Cornfed Chicken breast: season each side with salt and pepper and brush with a little olive oil. Place onto the barbecue and cook until cooked through. Allow to rest for 5 minutes and then slice thinly. Set aside
  3. Meanwhile, toast the sourdough on both sides over the barbecue grill. In a small bowl mix the olive oil and salt and pepper and brush one side of the toast
  4. Place the slices of toast on a large flat baking tray, top with slices of the Cornfed Chicken breast, then some of the pear chutney and finely a couple of slices of gruyere cheese. Place under a hot grill and gratinate
  5. Serve immediately topped with some freshly chopped chives and a rocket salad on the side
Chutney
  1. Place the sugar, lemon juice and apple juice into a large heavy-based saucepan over a high heat. Bring to the boil then reduce to a simmer. Once the sugar has dissolved, add all other ingredients. Simmer over a low heat for 1.5 - 2 hours or until a thick chutney consistency has developed. Store in sterilised jars
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