- 1 One baguette cut into 16 slices 1/4- 1/2 inch thick slices
- 2 cloves garlic cut in half
- 2-3 tbsp olive oil
- 1/2 pound chicken
- kosher salt and freshly ground pepper
- 1/2 bottle Snowdon House Apricot & Bay Infused Vinegar
- 1/4 cup Snowdon House Apricot and Mango Brie Topper
- 16 pieces curly endive Frisee washed and dried
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Position a rack 6 inches from the broiler and turn the broiler to high. Rub one side of each bread slice with the garlic and set on a baking sheet lined with aluminum foil.
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Brush the garlic side with oil and season with salt. Broil until the bread is browned one to 2 minutes. Flip and broil on other side.
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Marinate your chicken in the Apricot and Bay infused Vinegar overnight.
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Place your chicken in a fry pan with all the liquid from marinating. Cook chicken gently until it is no longer pink, remove from fry pan and place on plate.
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Continue to reduce the vinegar till it is quite thick it may take an additional 10 minutes after the chicken is cooked.
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Place chicken on top of baguette. Once the vinegar is thick add the brie topper to it and place on top of Chicken and serve.
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