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Apple and Onion Chicken Sandwich
“Chicken is the most featured protein menued on Sandwiches (83%) and Wraps (80%), respectively, according to recent research by Food Genius, a provider of research and insight solutions to the Food Industry.” “Chicken is the top protein found on sandwiches, wraps,” December 2013.
Brie cheese, fresh arugula and a savory onion and apple compote top a grilled Pierce Chicken® Fillet served on a toasted brioche roll.
Pierce Chicken® Fillet (Code #13750), thawed 24 each
Brie cheese, ¼-inch-thick slices 2¼ pounds (72 slices)
Brioche rolls, toasted 24 each
Apple onion compote (recipe provided) 6 cups
Arugula 14½ ounces (6 cups)




To make one serving:

  1. Cook 1 Chicken Fillet on a hot grill for 6 to 8 minutes on each side or until a thermometer inserted into the chicken reads 165°F.
  2. Top Chicken Fillet with 3 slices Brie cheese while still on the grill; let stand 30 to 60 seconds to melt the cheese.
  3. Layer bottom roll with ¼ cup apple onion compote, Chicken fillet with Brie cheese and ¼ cup arugula. Replace roll top.


Red apples, peeled, cored, ¼-inch dice 2½ pounds
Yellow onion, peeled, ¼-inch dice 1¾ cups
Butter, unsalted ¾ cup
Apple juice 3¼ cups
Water 1 cups
Granulated sugar ¾ cup
Salt ¾ teaspoon
Pepper ¾ teaspoon




Makes 6 cups:

  1. Sauté apples and onion in butter in a large skillet for 15 minutes or until tender.
  2. Add the apple juice, water, sugar, salt and pepper; bring to a simmer.
  3. Reduce heat to low; cook for 20 minutes or until apples absorb the cooking liquid and compote is thickened.

All in Great Taste

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