Chicken Sandwiches With Brie Granny Smith Apple And Dijon Basal Recipes

GRANNY SMITH APPLE CURRY CHICKEN

Steps:

• In a heavy pot heat 2 tablespoons of the oil over medium high heat, add the meat in small batches and salt and pepper to taste,saute the meat until it is browned on all sides. Remove the meat to a plate. To the pot add the remaining oil and the onion and cook the onion, stirring occasionally, over medium heat for 5 minutes. Add the garlic, curry powder, coriander, cumin, ginger, and cayenne and cook the mixture over medium low heat, stirring, for 1 minute. Add the flour and cook the mixture, stirring, for 2 minutes. Return the chicken breast to the pot, add the tomatoes and their liquid, chicken broth, raisins, lemon juice and zest, and salt and pepper to taste, bring the liquid to a boil, stirring, and simmer the curry, covered, for 1 1/2 hours. Add the apple and simmer the curry, covered, for 30 minutes more, or until the meat is tender. Serve with rice.
• To Freeze: Let the curry cool to room temperature, transfer it to a freezer container with a tight-fitting lid or to a resealable freezer bag, and freeze it for up to 2 months.
• To reheat: Thaw the curry in the refrigerator. Transfer the curry to a pot and simmer it over medium heat, covered, stirring occasionally, for 15 minutes, or until it is heated through. Correct the seasoning, adding salt, pepper, and fresh lemon juice to taste. Serve with rice.

CHICKEN SANDWICHES WITH BRIE, GRANNY SMITH APPLE AND DIJON BASAL

Steps:

• In a small saucepan, whisk together vinegar, mustard and honey.
• Set pan over medium-high heat and bring to a simmer.
• Simmer until liquid reduces to 1/4 cup, about 3 minutes.
• Spread mixture on toasted or grilled challah bread slices
• Top with Brie and then chicken.
• Using a vegetable peeler, shave apple into thin slices and arrange over chicken.
• Top with second slice of bread.