Preparation Time Preparation Time: 15 Minutes Cook Time Cook Time: 15 Minutes Serves Serves: 12 - 14 appetizers Cut:



4 boneless skinless chicken breasts, filet removed
2 tbsps canola oil
salt and pepper to taste
1 multigrain baguette
2 clove garlic, peeled and cut in 1/2
1/4 cup mayonnaise
8 oz. triple cream Brie cheese
1/3 cup tart fruit preserve (lingonberry, cranberry, mango chutney)


Brush chicken breasts with oil and season with salt and pepper.

Grill chicken until a meat thermometer inserted into the thickest piece reads 170F (about 5-7 minutes per side).  Remove from heat and let cool 5 minutes.  Slice chicken on the diagonal into 1/4 inch slices and set aside.  (Chicken can be grilled and sliced up to 24 hours in advance)

Slice baguette on the diagonal into 1/2 inch slices and grill or toast the slices until golden brown and crisp.  Arrange toasts on a cookie sheet, allowing for a little space between toasts.

Rub one side of each toast with the garlic and spread with a little mayonnaise.

Slice brie into thin slices, leaving rind on.  Put a slice of brie on each toast.  Top with a slice or two of chicken on each toast.

Broil toasts for 5-7 minutes or until cheese is melted and bubbly.

Transfer toasts to a serving platter; top with a spoonful of fruit preserve and garnish with thyme sprigs.  Serve warm.

Variation: for a lunch or light supper, use a French loaf instead of a baguette.  Follow the same steps, adjusting the amount of cheese and chicken to fit the larger slices.