Ingredients
- 4 thick slices of sourdough (or your favorite bread!)
- 2 chicken breasts
- 1 ENVY™ apple, julienned
- ½ onion, thinly sliced
- 4 T butter
- ½ cup brown sugar
- ½ cup red wine vinegar
- 1 ½ cups baby arugula
- 1 avocado, thinly sliced
- 1 lime
- ½ tsp kosher salt
Method
- In a large saute pan, melt butter over medium heat.
- Add onions and saute until tender, approximately 3 minutes. Add apples and saute until tender, about 1 minute. Add sugar and red wine vinegar and reduce over medium low heat until liquid is mostly absorbed and syrup like. Allow to cool at room temperature.
- Preheat your oven to 350 degrees and also preheat a grill pan or large saute pan over high heat.
- Season chicken breasts with a drizzle of olive oil, salt, and pepper.
- Sear chicken for 2-3 minutes on each side until golden in color. Place pan into oven and continue to cook for another 6-10 minutes depending on how thick they are. Let rest for at least 5 minutes before shredding.
- Toast both sides of the bread and then evenly spread a large spoonful of the apple-onion marmalade on one side.
- Shred the chicken breasts into bit size pieces and evenly distribute among the four pieces of bread.
- Toss arugula with a little bit of olive oil, salt, and pepper and then lay over top of the chicken.
- Top with sliced avocado, a drizzle of lime juice, and a pinch of salt.
