CORNFED CHICKEN BREAST, PEAR CHUTNEY AND GRUYERE CHEESE OPEN SANDWICH ON SOURDOUGH BREAD

INGREDIENTS

2 Game Farm Cornfed Chicken Breasts
Four thick slices of woodfired sourdough batard
2 tablespoons good quality olive oil
Sea salt and freshly ground black pepper
8 slices gruyere cheese
Freshly chopped chives to garnish

For the chutney
1.2kg pears (ripe but firm), peeled, cored and diced
1 cup caster sugar
Juice of 1 lemon
200ml apple juice
1 cinnamon stick
2 star anise
4 cloves
1 vanilla bean

METHOD

To make the chutney: Place the sugar, lemon juice and apple juice into a large heavy-based saucepan over a high heat. Bring to the boil then reduce to a simmer. Once the sugar has dissolved, add all other ingredients. Simmer over a low heat for one and a half to two hours or until a thick chutney consistency has developed. Store in sterilised jars. Preheat your barbecue. For the Cornfed Chicken breast: season each side with salt and pepper and brush with a little olive oil. Place onto the barbecue and cook until cooked through. Allow to rest for five minutes and then slice thinly. Set aside. Meanwhile, toast the sourdough on both sides over the barbecue grill. In a small bowl mix the olive oil and salt and pepper and brush one side of the toast. Place the slices of toast on a large flat baking tray, top with slices of the Cornfed Chicken breast, then some of the pear chutney and finely a couple of slices of gruyere cheese. Place under a hot grill and brown. Serve immediately topped with some freshly chopped chives and a rocket salad on the side.