“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.”

FastCasual.com. “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.

APPLE ONION COMPOTE

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.