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Buttery Chicken, Apple and Brie Melts
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Buttery Chicken, Apple and Brie Melts

Buttery Chicken, Apple and Brie Melts

with Caramelized Onions and Mixed Greens

Rich, buttery brie, lightly sautéed sweet apples and caramelized onions are a delightful match in this delicious sandwich.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

125 g

Brie Cheese

(Contains Milk)

1 unit(s)

Gala Apple

113 g

Yellow Onion

2 unit(s)

Sandwich Bun

(Contains Barley, Wheat)

56 g

Baby Spinach

2 tbsp

Balsamic Glaze

(Contains Sulphites)

28 g

Salad Topping Mix

(Contains Soy)

80 g


1 tbsp

Dijon Mustard

(Contains Mustard)

2 tbsp

Fig Spread

2 unit(s)

Chicken Breasts

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


¼ tsp


½ tbsp



Nutrition Values

Calories860 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate91 g
Sugar24 g
Dietary Fiber7 g
Protein64 g
Cholesterol176 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Baking Sheet
Parchment Paper


Caramelize onions

Before starting, remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.Preheat the oven to 450˚F.Wash and dry all produce. Heat a medium pot over medium heat. While the pot heats, peel, then cut onion into 1/8-inch slices. When the pot is hot, add 1/2 tbsp (1 tbsp) butter, then onions. (NOTE: Do not use softened butter in this step or step 3; save it for step 4.) Cook, stirring occasionally, until golden-brown, 5-7 min. Reduce heat to medium-low, then add half the balsamic glaze. Season with salt and pepper. Cook, stirring occasionally, until onions are dark golden-brown, 4-6 min. Remove the pot from heat.


If you've opted to add chicken, heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels. Season with salt and pepper.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Remove the pan from heat and transfer chicken to an unlined sheet. Roast in the top of the oven until cooked through, 8-10 min.**Carefully wipe the pan clean and reuse to cook apples in step 3. Toast buns once chicken are done.Meanwhile, halve buns.Core, then cut apple into 1/4-inch slices. Cut tomato into 1/2-inch pieces. Cut brie into 1/4-inch slices.Add remaining balsamic glaze and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.

Cook apples

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted. Add three-quarters of the apples, then sprinkle with 1/4 tsp (1/2 tsp) sugar. Cook, stirring occasionally, until warmed through, 1-2 min. Transfer apples to a plate to cool.

Toast bottom buns

Meanwhile, spread 2 tbsp (4 tbsp) softened butter on cut sides of buns.Arrange bottom buns on a parchment-lined baking sheet, cut-side up. Set top buns aside.Toast bottom buns in the top of the oven until warmed, 3-5 min. (TIP: Keep an eye on buns so they don't burn!)

Assemble melts and toast

Spread Dijon on toasted bottom buns. Top with warm apples and caramelized onions, then brie. Arrange assembled bottom buns and buttered top buns on the same parchment-lined baking sheet, cut-side up. Toast in the top of the oven until brie is slightly melted, 3-5 min. (TIP: If you want meltier brie, continue toasting until desired doneness.)

Finish and serve

Meanwhile, add spinach, tomatoes and remaining apples to the bowl with vinaigrette. Toss to combine. When brie is slightly melted, spoon fig spread over top buns, then close melts. Halve crosswise, if desired. Divide melts and salad between plates. Sprinkle salad topping mix over salad.