Ingredients Jump to Instructions ↓

  1. Jam:

  2. 1 Tbsp Butter

  3. 1 Tbsp Olive Oil

  4. 2 Large Red Onions , very thinly sliced

  5. 2 cups Hulled & Sliced Strawberries

  6. 3 Tbsp Honey

  7. 1/2 tsp Salt

  8. 1 tsp Black Pepper

  9. 1/4 tsp Fresh Thyme Leaves

  10. 1/4 tsp Cayenne Pepper

  11. 1/4 cup Balsamic Vinegar

  12. 1/2 cup Chopped Walnuts

  13. Chicken Sandwiches:

  14. 4 Boneless Skinless Chicken Breasts , lightly pounded

  15. 2 tsp Salt

  16. 2 tsp Pepper

  17. 4 Tbsp Olive Oil

  18. 4 Brioche or Potato Buns

  19. 4 tsp Butter

  20. 4 tsp Dijon Mustard

  21. 1 cup Arugula Leaves , baby spinach or a mixture

  22. 4 Tbsp Crumbled Bleu Cheese

Instructions Jump to Ingredients ↑

  1. Melt butter and olive oil together in a large nonstick saute pan, over medium heat. Add the onions to the pan, reduce heat to low, and saute until slightly cooked. Add strawberries, honey, salt, pepper, thyme and cayenne pepper, then stir to combine. Continue to cook over low heat for 15 minutes, stirring often to make sure sugars do not burn. Add vinegar, stir and simmer, stirring periodically for an additional 30 minutes. Stir in chopped walnuts. Cool completely and chill in the refrigerator for 2 hours. This step can be done up to two days ahead.

  2. Chicken Sandwiches:

  3. Preheat grill of choice until hot. Sprinkle both sides of chicken with salt and pepper, then drizzle olive oil over both sides. Place on grill and grill for 4-5 minutes on each side, or just until chicken is cooked through. Butter both cut sides of buns and lightly toast on grill, just until light golden brown. Spread Dijon mustard on bottoms of buns, top with arugula or spinach, bleu cheese crumbles and chicken. Spread 1-2 teaspoons of jam over chicken and replace bun top.


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