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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
Tomato
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
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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!)
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.)
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.
