Rosemary Chicken, Fig, Brie and Apple Sandwich

With summertime coming to a shut, your schedule may be finding busier which can make packing a delicious and nourishing lunch every single working day sense like a complicated process. A sandwich is a person of these foods that is uncomplicated to pack for lunch but can be super monotonous. This rosemary hen, fig, brie and apple sandwich is something but tedious! Consider us when we say that you will be counting down the minutes until you get to try to eat this sandwich on your lunch split.

We were being fortunate more than enough to get our hands on some magnificent, juicy figs for this recipe. Figs are a excellent resource of nutritional fiber that will help keep you emotion full and boost your digestion to preserve balanced bowel movements. We enjoy making the most of these fresh new figs on their have but our favorite way to eat them is in this honey fig jam we put on our sandwich. This honey fig jam would also be terrific served on a charcuterie board with a assortment of various crackers and cheeses. Figs are in season from mid-May well to November, so you however have time to seize some refreshing figs!

Components

Honey Fig Jam:

• 1 lb refreshing mission figs, stemmed and minimize into smaller parts

• ½ cup white sugar

• 2-4 tbsp honey (extra or significantly less based on wanted sweetness)

• 1 tbsp lemon juice (juice from ½ a lemon)

• ¼ cup water

Rosemary Hen:

• 1 chicken breast, minimize in fifty percent

• 4 tsp olive oil

• 1 clove garlic, minced

• ¼ tsp clean rosemary, finely chopped

• 2 tsp lemon juice (juice from ¼ of a lemon)

• Salt + pepper to style

Sandwich:

• 2 items of sourdough bread

• Cooked rosemary chicken

• ¼ granny smith apple, thinly sliced

• Handful of spinach

• 2 big slices of brie cheese

• 2 tbsp honey fig jam

• 2 tsp mayonnaise

Strategy

Fig Jam:

1. In a large saucepan, incorporate the figs and sugar and stir often for 15 minutes until eventually the sugar has dissolved and the figs are juicy.

2. Increase the water and lemon juice and deliver to a boil although continuing to stir.

3. Bring the jam to a simmer and sometimes stir for 15 minutes.

4. Remove from the heat and stir in the honey.

5. Transfer the jam to a clean up jar, allow cool to home temperature and retail outlet in the fridge.

Rosemary Chicken:

1. Season rooster breast with 2 tsp olive oil, garlic, rosemary, lemon juice, salt and pepper.

2. Preheat a pan on medium-superior heat and increase the remaining 2 tsp of olive oil.

3. Sear hen on each side for 4-5 minutes or right until the internal temperature reaches 165ºF.

Sandwich Assembly:

1. Toast the sourdough bread.

2. Spread the fig jam on one particular piece of bread and the mayo on the other piece.

3. Add the spinach, rooster, brie cheese and apple slices. Slice in 50 %.

Delight in