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.