Herb-Grilled Chicken Sandwich with Brie and Caramelized Grapes
Chef Jeffrey Quasha
Chicken sandwiches are a popular option in every operation, but Chef Jeffrey Quasha gives the staple a sophisticated twist for Morrison’s senior living and healthcare diners. Caramelized red grapes add a juicy and colorful counterpoint to the herb-grilled chicken, with a light arugula salad completing the build.
Olive oil cooking spray
1 lb. boneless, skinless chicken breast
2 tbsp. fresh herb mix with lemon
2 tsp. olive oil, divided
6 oz. red seedless grapes
1 tsp. honey
4 whole wheat demi-baguettes (1 lb.)
4 oz. brie, sliced
4 oz. baby arugula
4 tbsp. lemon vinaigrette
- Preheat grill to 425 F. Lightly spray chicken with olive oil and sprinkle fresh herbs on each side. Pat herbs down to stick to chicken. Lightly spray grill with olive oil spray. Place chicken breasts on hot grill. Grill chicken bout 5 minutes on each side or until juices run clear and internal temperature reaches 165 F.
- Place grilled chicken on sheet pan and refrigerate, cool to below 40 F. within 2 hours. Hold for cold service.
- Cut grapes in half lengthwise. Toss with 1 teaspoon olive oil and honey. Saute over high heat in nonstick pan until lightly caramelized, about 2 to 3 minutes. Shake pan often to keep grapes from burning.
- Place grapes on sheet pan and refrigerate; cool to below 40 F within 2 hours. Hold for cold service.
- To serve, slice open baguette and brush with remaining olive oil. Place on grill to toast for about 30 to 45 seconds. Place grilled baguette on plate; top with one chicken breast, 1 ounce brie slice and 6 grape halves. Separately toss arugula with dressing and place on top of assembled sandwich.
Photo courtesy of California Table Grape Commission