Published on myfoodbook (https://myfoodbook.com.au)
Home > Cornfed Chicken Breast, Pear Chutney and Gruyere Cheese Open Sandwich

Cornfed Chicken Breast, Pear Chutney and Gruyere Cheese Open Sandwich

Cornfed Chicken Breast Pear Chutney and Gruyere Cheese Open Sandwich on Sourdough Bread
Recipe By: 
Game Farm
gamefarm.com.au [1]
Serves: 
4

Cornfed Chicken Breast and Gruyere Cheese Open Sandwich

Ingredients


Method
  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

Ingredients


Method
  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

Links
[1] http://gamefarm.com.au/