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RECIPES
TOASTED CHICKEN SANDWICH
WITH BALSAMIC CARAMELIZED
ONIONS AND CAMEMBERT
Function: ROAST, TOAST
Temperature/Slices 375˚F (192˚C);
darkness #4, 2 slices
Yield: 4 generous servings
INGREDIENTS FOR SANDWICH
1 fresh French baguette
¼ cup (60 ml) fig jam
2 tablespoons (30 ml) unsalted butter, softened
2 roasted chicken breasts (see recipe below)
3 cups (750 ml) loosely packed baby
arugula leaves
6 oz (170g) Camembert cheese, sliced
Balsamic caramelized onions (see recipe below)
INGREDIENTS FOR BALSAMIC
CARAMELIZED ONIONS
1 medium onion, sliced
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) water
3 tablespoons (45 ml) balsamic vinegar
½ teaspoon (2.5 ml) granulated sugar
INGREDIENTS FOR ROASTED
CHICKEN BREASTS
2 boneless, skinless chicken breasts
2 tablespoons (30 ml) olive oil
Salt and pepper to taste
MAKING BALSAMIC
CARAMELIZED ONIONS
1. In a small sauté pan, heat the olive oil
and sauté the onions for 1 minute. Add
water, balsamic vinegar, salt and sugar,
cover and continue to cook on low heat
about 20 minutes, stirring occasionally.
2. Uncover and cook to evaporate any
remaining liquid.
3. Set aside until ready to use.
ROASTING THE CHICKEN BREASTS
1. Brush the chicken breasts with olive oil
and season with salt and pepper. Place the
chicken breasts onto the Breville enamel
broil tray with baking pan underneath.
2. Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to ROAST. Set the TEMPERATURE
to 375˚F (192˚C) and the TIME to 20
minutes. Press the START/CANCEL
button to activate.
3. Roast the chicken breasts for
approximately 20 minutes, or until the
juices run clear and there are no traces
of pink.
4. Allow the chicken breasts to rest
10 minutes before slicing.
ASSEMBLING THE SANDWICH
1. Slice through the French baguette
lengthwise then cut the baguette in half.
Spread softened butter on the top parts,
and fig jam on the bottom parts of the
sliced baguette.
2. Slice the chicken breasts on the diagonal
in ¼ inch slices. Arrange the chicken
on the fig side of the bread. Layer the
onions on the chicken, and then top with
sliced Camembert cheese.
3. Place one bottom half and one top half
onto the Breville enamel baking pan. Set
the wire rack in the center rack height
position. Turn the FUNCTION dial to
TOAST. Set the DARKENSS to
#4 and SLICES to #2. Press the
START/CANCEL button to activate.
Repeat with remaining two halves.
4. Remove the sandwich from the oven and
top the cheese side with arugula. Top
with the buttered baguette. Cut each
sandwich in half.