Name: Cornfed Chicken Breast, Pear Chutney and Gruyere Cheese Open Sandwich
Ingredients: 2 Game Farm Cornfed Chicken Breasts; Four thick slices of woodfired sourdough batard; 2 tbsp good quality olive oil; Sea salt and freshly ground black pepper; 8 slices gruyere cheese; Freshly chopped chives to garnish; 1.2kg pears (ripe but firm), peeled, cored and diced; 1 cup caster sugar; Juice of 1 lemon; 200ml apple juice; 1 cinnamon stick; 2 star anise; 4 cloves; 1 vanilla bean

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Cornfed Chicken Breast and Gruyere Cheese Open Sandwich

Preheat your barbecue
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
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
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
Serve immediately topped with some freshly chopped chives and a rocket salad on the side

Chutney

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

Cornfed Chicken Breast and Gruyere Cheese Open Sandwich

Preheat your barbecue
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
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
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
Serve immediately topped with some freshly chopped chives and a rocket salad on the side

Chutney

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

Cornfed Chicken Breast and Gruyere Cheese Open Sandwich

Preheat your barbecue
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
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
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
Serve immediately topped with some freshly chopped chives and a rocket salad on the side

Chutney

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