Monday, December 17, 2012
Fried Chicken, Brie, Apple and Parsley Sandwich
Bakery San Juan makes some great little sourdough buns, that work really well for this sandwich...
Recipe for two:
2 buns, cut in half
1 chicken breast, pounded
1 wedge of brie, rhine removed
4 thin slices of a sweet apple, core removed
2 sprigs or parsley, rough chopped
salt and pepper
The trick to making a good sandwich taste great, is to season well with good quality sea salt and fresh ground pepper. Don't be skimpy!
First, pound the chicken breast between two pieces of plastic wrap. Then cut the chicken in half, and season well with cayenne, salt and pepper.
Put a little olive oil in a large saute pan, and place over medium high heat. While the pans getting hot, dust the chicken with some flour, and place the breasts into the hot oil, shaking the pan back and fourth as you go, to avoid sticking.
Brown the chicken on both sides. While that's happening, brush the buns with some olive oil and place them on the grill. If you don't have a grill throw them in the oven at 400* until they're toasted.
When they're done, spread both sides of the buns with the brie. Then place the hot cooked chicken onto the bun so the cheese melts, and then add the apple slices and sprinkle with parsley.
Bon Appetit! Chef Hobbes