Ingredients

• 2 chicken breasts
• 2 tsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1/2 tbsp extra virgin olive oil
• 1 yellow onion, sliced in rings
• Kosher salt & pepper
• 1 tsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1/2 cup whipped cream cheese
• 2 tbsp chopped walnuts or pecans
• 1 tbsp peach or apricot jam
• 1 tbsp crumbled blue cheese
• 1/2 teaspoon rosemary
• 6-8 figs, stemmed and halved
• 1 ciabatta loaf (or 2-4 rolls)
• Spring greens salad mix
• 1 crisp pear, thinly sliced

Instructions

For Chicken:

Mix together Worcestershire sauce, balsamic vinegar, 1/2 tablespoon extra virgin olive oil, salt, and pepper. Marinate chicken in mixture for up to an hour. Grill chicken on medium-high grill until cooked. Slice thin.

For Caramelized Onions:

Heat 1 teaspoon extra virgin olive oil with 1 tablespoon butter. Add onions and cook over medium heat until golden and delicious, about 15 minutes. Remove onions from pan but leave remaining oil/butter on medium heat for figs.

For Figs:

Add figs face down to hot oil/butter mixture. Sauté until golden and chewy (1-2 minutes).

For Spread:

Stir together cream cheese, blue cheese, nuts, jam, rosemary and fresh ground black pepper to taste.

Assembly:

Heavily spread the cream cheese mixture over both sides of bread. Pile high with chicken, pears, onions, and figs. Serve with spring salad on side. ENJOY!

Recipe from Food 52