Grilled Chicken Sandwich with Fig Jam and Brie
This Grilled Chicken Sandwich is elevated with fig and melty brie. Topped with spicy arugula, all the flavors complement each other. All finished in under 30 minutes.
Servings: 4
Ingredients
- 4 Brioche Buns
- 2 tbsp Cooking Oil
- 2 Large Chicken Breasts or 2 Small Breasts
- ¼ tsp Cayenne Powder
- Salt and Pepper to taste
- 4 oz Brie Cheese
- 1 cup Arugula
- 4 tbsp Fig Jam
Instructions
- Begin by preheating a pan to medium heat and adding the cooking oil. If your chicken breasts are large, you can butterfly them by placing your hand on top of the chicken and carefully and slowly slicing them horizontally through the center to create two flat chicken breasts. Try your best to get the halves as even as possible to ensure the same cooking time.
- Season each side of the chicken breasts with salt and pepper to taste. Sprinkle one side of each chicken breast with cayenne powder. Place the cayenne powder side of the chicken face down in the preheated pan. Cook the chicken for about 3-4 minutes on each side or until you have a nice sear on both sides. Turn the heat to medium low, add a 1/4 cup of tap water to the pan and cover with a lid. Let the chicken cook 10-15 minutes until cooked through.
- While the chicken is cooking prepare the buns by toasting them and slicing the brie cheese into thin slices. Around the 12-minute mark top the chicken breasts with the brie and cover to melt the cheese.
- Assemble the sandwiches by adding about a 1/2 tbsp of fig jam to both sides of the bun. Then add a chicken breast, a 1/4 cup of arugula and top with the top bun. Serve immediately and enjoy!
Notes
Feel free to substitute your favorite cheese or lettuce type.