Cornfed Chicken Breast and Gruyere Cheese Open Sandwich- 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
Chutney- 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
| 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
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