Brie, Chicken, Caramelized Apple and Onion Flatbreads
with Fig-Mustard Drizzle
Brie and caramelized apples are a match made in heaven! This flatbread showcases hearty chicken breast, ooey-gooey Brie cheese, caramelized apples and onions all generously drizzled with a delicious fig-mustard sauce. Voila, the perfect sweet and savoury meal to end your day!
2 unit(s)
Chicken Breasts
125 g
Brie Cheese
()
2 unit(s)
Flatbread
()
1 unit(s)
Gala Apple
113 g
Yellow Onion
56 g
Arugula and Spinach Mix
28 g
Salad Topping Mix
()
2 tbsp
Fig Spread
1 tbsp
Whole Grain Mustard
()
½ tbsp
White Wine Vinegar
()
1 tsp
Garlic Salt
1 tsp
Sugar*
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the broiler to high.Wash and dry all produce. Core, then cut apple into 1/4-inch pieces.Peel, then cut onion into 1/4-inch slices.Slice brie into 1/2-inch pieces.Pat chicken dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium heat.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** Remove from heat, then transfer to a cutting board to rest, 3-5 min.
Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then apples and onions. Cook, stirring occasionally, until slightly softened, 3-4 min.Season with 1/2 tsp (1 tsp) garlic salt, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water. Reduce heat to medium. Cook, stirring occasionally, until water has evaporated and apples and onions are dark golden-brown, 4-6 min. Remove from heat.
Meanwhile, arrange flatbreads on an unlined baking sheet. Brush with 1/2 tbsp oil and season with 1/4 tsp (1/2 tsp) garlic salt. (NOTE: For 4 ppl, use 2 baking sheets, using 1/2 tbsp oil per flatbread.)
Thinly slice chicken.Top flatbreads with caramelized onions, apples, chicken and brie. Broil in the middle of the oven, until golden-brown and crisp and brie has melted, 2-3 min. (NOTE: For 4 ppl, broil flatbreads in the middle of the oven, one baking sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn!)
Add mustard, half the fig spread and 1 tbsp (2 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.
Add remaining fig spread, 1/2 tbsp (1 tbsp) vinegar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then whisk to combine.Add arugula and spinach mix to the bowl with dressing. Toss to combine.Drizzle fig-mustard sauce over flatbreads. Cut flatbreads into quarters and divide between plates. (TIP: Top flatbreads with some salad, if desired).Serve salad alongside and sprinkle with salad topping mix.
