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Honey mustard chicken, green apple, and cheddar cheese griddled on sourdough bread with roasted balsamic Brussels sprouts.
Yield: 4 Servings
Mustard, Honey & Chicken
3 cups low sodium chicken stock or water
1 pound raw, boneless and skinless chicken thighs
3 Tablespoons honey
3 Tablespoons Dijon mustard
Roasted Brussels Sprouts
16 ounce fresh Brussels sprouts, washed and trimmed
2 teaspoons olive or canola oil
1/8 teaspoon Kosher salt
1/8 teaspoon ground black pepper
Apple, Chicken, and Cheddar Melt
8 slices of sourdough bread
12 (1/2 ounce) slices mild cheddar cheese, cut in half
1 medium Granny Smith apples, thinly sliced
½ cup butter
Gluten, Milk, Mustard, Soy, Wheat
Nutritional InformationTo Prepare Mustard, Honey & Chicken:
Add the stock and chicken to a pot, making sure the chicken is completely covered. Cover and bring to a simmer. Cook for 10 to 15 minutes or until cooked through. Remove from stock. Allow cooling slightly. Hand shred meat. In a bowl, combine all the ingredients. Mix well. Cover and place in the refrigerator until ready to use.
To Prepare Roasted Brussels Sprouts:
Cut any large sprouts in half lengthwise. Bring water to a boil in a pot. Add sprouts and blanch for 5 minutes. Drain well and immediately shock in an ice bath to stop the cooking process. Dry well. Place the sprouts in a large bowl. Add oil, salt, and pepper. Gently toss to coat. Place the sprouts on a parchment-lined sheet tray in a single layer. Roast in a preheated 475-degree Fahrenheit oven for about 12 to 15 minutes or until well browned and tender. Remove from heat. Divide into four servings. Serve hot.
To Prepare Apple, Chicken, and Cheddar Melt:
Place 1 1/2 slice cheddar cheese on top of each slice of bread. Spread a heaping ¾ cup of chicken mixture on top of 1 slice of bread. Divide sliced apples into 4 portions. Evenly place 1 portion of sliced apples on top of the chicken mixture. Close sandwich with another slice of bread. Spread 1 Tablespoon of butter on each slice of bread. Place on a hot panini press or in a hot sauté pan over medium-high heat. Grill both sides until golden brown and cheese is melted. Cut each sandwich in half on a diagonal. Place on a serving plate with a portion of Brussels sprouts. Enjoy immediately!
