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LOREM IPSUM DOLOR SIT AMET CONSECTETUER ELIT.
57
LOREM IPSUM DOLOR SIT AMET CONSECTETUER ELIT.
RECIPESRECIPES
TOASTED CHICKEN SANDWICH
WITH BALSAMIC CARAMELIZED
ONION AND CAMEMBERT
Function: ROAST & TOAST
Setting: 375°F (192°C); darkness #4, 2
slices
Convection Fan: OFF
Yield: 4 generous servings
Ingredients for Sandwich
1 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
Balsamic Caramelized Onions
(see recipe below)
Ingredients for Balsamic Caramelized
Onions
1 Small Onion, sliced
2 Tablespoons (30 ml) Olive oil
2 Tablespoons (30 ml) Water
3 Tablespoons (45ml) Balsamic vinegar
½ Teaspoon (2.5 ml) Salt
1 Teaspoon (5 ml) Granulated sugar
Ingredients for Roasted Chicken
Breasts
2 Boneless, skinless chicken breasts
2 Tablespoons (30 ml) Olive oil
½ Teaspoon (2.5 ml) Salt
¼ Teaspoon (1 ml) Pepper
Procedure for 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
and continue to cook on low heat for
about 20 minutes, stirring occasionally.
Procedure for Roasted Chicken
Breasts
1. Brush the chicken breasts with olive oil
and season with salt and pepper.
Set the wire rack in the bottom rack
height position. Turn the FUNCTION dial
until the indicator on the LCD screen
points to the ROAST function.
2. Set the temperature to 375°F (192°C)
with convection fan turned on. Press
START/CANCEL button to activate. Bake
for approximately 20 minutes, or until no
longer pink inside. Allow the chicken
breast 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 two
sides of the bread and fig jam on the
bottom two sides of the bread.
2. Slice the chicken breasts diagonally
in ¼ inch slices. Arrange chicken on
the fig jam side of the bread. Spread
the balsamic caramelized onions on
the chicken and top with sliced
Camembert cheese.
3. Place the four halves side by side onto
the Breville non-stick pizza pan. Insert
the wire rack in the middle rack height
position and turn the FUNCTION dial until
the indicator on the LCD screen points to
the TOAST function. Set the darkness to
#4 and the number of slices to 2. Press
the START/CANCEL button to activate.
4. Remove the sandwich from the oven
and arrange the arugula on top of the
side that has the Camembert.
Place buttered side of bread on top.
Cut each sandwich in half.
TOMATO SAUCE FOR PIZZA
Yield: 4 cups (approximately)
1 Portion Roasted Tomato Halves (Page 55)
1 Garlic clove, minced
2 Tablespoons (30 ml) Olive oil
1 Teaspoon (5 ml) Salt
¼ Teaspoon (1ml) Pepper
¼ Cup (60 ml) Fresh basil, chopped
1. Follow the recipe for the Roasted Tomato
Halves (Page 55). Peel and discard
the skin of the roasted tomatoes. Place
tomatoes and all the juices in a blender or
food processor and puree until smooth.
2. Heat a medium saucepan with the olive
oil. Add garlic and cook for 30 seconds.
Add the tomato puree and bring the
sauce to a boil. Turn the sauce down to a
simmer and season with salt and pepper.
3. Add fresh basil and continue cooking for
5 minutes.
Cool the sauce prior to using for the pizza
recipes that follow.