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Ingredients
- 4 thin sliced chicken breasts
- 5 teaspoons Oil & Vinegar Sicilian Dipper Blend
- 6 cloves garlic, minced
- 4 tablespoon of Oil & Vinegar Roasted Garlic Grapeseed Oil
- 1 onion, quartered
- 4 cups arugula
- 2 tablespoon Oil & Vinegar Single Estate EVOO
- 2 tablespoons Oil & Vinegar Strawberry Pulp Vinegar
- 4 thick slices of Brie cheese
- 1 cup chicken stock
- 1 tablespoon minced thyme leaves
- 8-10 tablespoons of Oil & Vinegar Strawberry Onion Chutney
- 4 strawberries, sliced
Preparation
Preheat the oven to 425°. Pour 1 tablespoon of Roasted Garlic oil over the chicken breasts. Rub on 4 teaspoons of Sicilian Dipper seasoning blend. Leave for 10 minutes.
Toss the quartered onion in one tablespoon of Roasted Garlic oil, 1 teaspoon of Sicilian Dipper, and pepper.
Roast on a pan for 25 minutes until tender and cut surfaces are golden brown.
Heat 2 tablespoons Roasted Garlic oil in a skillet, pan saute the chicken breasts for 4 minutes on each side, allowing to brown.
In a bowl, toss the arugula with 2 tablespoons of EVOO, the Strawberry Pulp vinegar, and salt and pepper.
In a skillet, warm the chicken stock with thyme leaves. Add 8 tablespoons of Strawberry Onion Chutney. Mix together to form a thick sauce.
Place the arugula on 4 plates.
Arrange a piece of cooked chicken over the arugula, top with a slice of Brie.
Pour the strawberry-onion sauce over the chicken and Brie. Top with pieces of roasted onion and the sliced strawberries.
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