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Recipe by Marc Chartrand Serves 4 Equipment: Grill, BBQ or oven to cook chicken breast |
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| 2 | Large chicken breast, sliced in half | ||
| 2 Tbsp | South West Blend | ||
| 2 Tbsp | Roasted Garlic Olive Oil | ||
| 8 slices | Fresh bread | ||
| 4 Tbsp | Pomegranate Chutney | ||
| 4 slices | Red onion | ||
| 1 Tbsp | Sheeps milk cheese (optional) | ||
| Greens (optional) | |||
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| 1. Marinate chicken breast, spices and oil for four hours or overnight. 2. Heat BBQ or oven (375F) and cook chicken until cooked through 170 F internal temperature. About 10-12 minutes on a BBQ turning once or 25-30 minutes in the oven. 3. Let rest slightly when cooked. Spread sheeps milk cheese on bread, then chicken, Pomegranate Chutney, red onions then greens. 4. Serve immediately. |
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