Fall Fig And Chicken Sandwich Recipe

Name: Fall Fig And Chicken Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts; 2 teaspoons worcestershire sauce; 1 tablespoon balsamic vinegar; 1/2 tablespoon extra virgin olive oil; 1 yellow onion-sliced in rings; salt & pepper; 1 teaspoon extra virgin olive oil; 1 tablespoon butter; 1/2 cup whipped cream cheese; 2 tablespoons chopped walnuts; 1 tablespoon peach or apricot jam; 1 tablespoon crumbled blue cheese; 1/2 teaspoon rosemary; 6-8 figs-stemmed and halved; 1 ciabatta loaf (or 2-4 rolls); spring greens salad mix; 1 crisp pear-thinly sliced

Servings: persons

2 chicken breasts
2 teaspoons worcestershire sauce
1 tablespoon balsamic vinegar
1/2 tablespoon extra virgin olive oil
1 yellow onion-sliced in rings
salt & pepper
1 teaspoon extra virgin olive oil
1 tablespoon butter
1/2 cup whipped cream cheese
2 tablespoons chopped walnuts
1 tablespoon peach or apricot jam
1 tablespoon crumbled blue cheese
1/2 teaspoon rosemary
6-8 figs-stemmed and halved
1 ciabatta loaf (or 2-4 rolls)
spring greens salad mix
1 crisp pear-thinly sliced

1
For Chicken: Mix together worcestershire sauce, balsamic vinegar, 1/2 tablespoon extra virgin olive oil, salt, and pepper- Marinate chicken in mixture for up to an hour. Grill chicken on medium-high grill until cooked. Slice thin.
2
For Carmelized Onions: Heat 1 teaspoon extra virgin olive oil with 1 tablespoon butter. Add onions and cook over medium heat until golden and delicious. Remove onions from pan but leave remaining oil/butter on medium heat for figs.
3
For Figs: Add figs face down to hot oil/butter mixture. sautee until golden and chewy (1-2 minutes).
4
For Spread: Stir together cream cheese, blue cheese, nuts, jam, rosemary and fresh ground black pepper to taste.
5
Assembly: Heavily spread the cream cheese mixture over both sides of bread. Pile high with chicken, pears, onions, and figs. Serve with spring salad on side. ENJOY!

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 chicken breasts, 2 teaspoons worcestershire sauce, 1 tablespoon balsamic vinegar, 1/2 tablespoon extra virgin olive oil, and more.

Yes, Fall Fig And Chicken Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fall Fig And Chicken Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions