Roasted chicken breast topped with toasted pecans, sliced pear and a rich balsamic cranberry spread.
|.25 cup||(60 mL) Cranberry sauce|
|1 tsp||(5 mL) Lemon zest|
|1 tbsp||(15 mL) Balsamic vinegar|
|.25 cup||(60 mL) Toasted pecans, chopped|
|1 tsp||(5 mL) Brown sugar|
|8||Slices Dempster’s WholeGrains® 12 Grain Bread, toasted|
|2 tbsp||(30 mL) Dijon mustard|
|4||Leaves Romaine lettuce|
|8||Slices Maple Leaf® Natural Selections® Bacon, cooked crisp|
|1||Pear, thinly sliced|
|1||(175 g) Package Maple Leaf® Natural Selections® Oven Roasted Chicken Breast|
|Salt and pepper|
COMBINE cranberry sauce, lemon zest, balsamic vinegar, pecans and brown sugar in a small saucepan. Bring to a boil then reduce heat to low, stirring often. Continue to cook until mixture is thick, about 15 minutes. Remove from heat and let cool.
ASSEMBLE sandwiches by spreading one side of each slice of bread with mustard. Top four slices with a leaf of lettuce, a layer of cranberry spread, two slices of bacon, a layer of pears and three slices of chicken. Salt and pepper to taste. Top each with remaining slices of bread.
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