Sliced Chicken Breasts on Toast with Onion-Orange Jam
A spirited onion-orange jam finishes marinated and grilled chicken on buttered toasted points. Garnish with lemon-seasoned crispy greens.
- 3 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons red onion, grated
- 2 tablespoons thyme, finely chopped
- 1/4 cup parsley, finely chopped
- 1 tablespoon Dijon mustard
- 1/3 cup extra virgin olive oil (EVOO), plus some for drizzling
- Sea salt or kosher salt and black pepper
- 6 boneless, skinless chicken breasts (6-8-ounces each breast)
- 2 tablespoons butter
- 2 cups small spicy greens, such as arugula or watercress
- Juice of 1/2 lemon
For the Onion-Orange Jam:
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 2 large onions, chopped
- Salt and pepper
- 3 tablespoons rosemary leaves, chopped
- Zest of 1 organic blood orange or orange, plus the orange, peeled and chopped
- 1 cup dry red wine
- 1/2 cup sherry or balsamic vinegar
- 1/2 cup light brown sugar
- 1/4 cup Grand Marnier or Cointreau liquor
- 1/2 cup all-fruit orange marmalade
- 6 slices good-quality white bread
In a shallow dish, combine the garlic, red pepper, grated onion, thyme and parsley. Whisk in the mustard and EVOO. Season with salt and pepper; add the chicken and marinate for 1 hour. Soften the butter by bringing it to room temperature.
For the jam, heat the EVOO over medium heat in a saucepot. Add the butter; when it foams, add the onions and season with salt, pepper and rosemary. Cook until light golden in color and sweet, 15 minutes. Add the orange zest and pieces, wine, vinegar, sugar, orange liqueur and marmalade and simmer over medium heat for 40-45 minutes, until very thick and jammy.
Pre-heat the grill or a grill pan over medium-high heat or pre-heat the oven broiler to high with one rack below the top of the oven. Grill or broil the chicken for 12 minutes, turning once, or until the juices are clear. Let cool for 4-5 minutes. Thinly slice the chicken breasts on an angle.
Arrange the bread on a baking sheet and lightly broil the bread to golden on each side. Butter the toast and spread with the jam; cut from corner to corner.
Arrange the toast points, one slice per person, corners turned in, on dinner plates, top with fanned, sliced chicken. Garnish with the greens tossed with lemon juice, a drizzle of EVOO and sea salt. Pass extra jam at the table.