- 2 teaspoons canola oil
- 3 (4-ounce) skinless, boneless chicken thighs
- 2 tablespoons fig jam
- 3/8 teaspoon kosher salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 1 cup chopped Lacinato kale
- 1 teaspoon sherry vinegar
- 8 (1-ounce) slices whole-grain bread
- 1 small ripe pear, cut into 12 thin slices
- 3 ounces Brie cheese, chopped
- Cooking spray
- calories 411
- fat 16.1 g
- satfat 5.8 g
- monofat 5.9 g
- polyfat 3 g
- protein 27 g
- carbohydrate 39 g
- fiber 6 g
- cholesterol 100 mg
- iron 2 mg
- sodium 628 mg
- calcium 122 mg
How to Make It
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 4 minutes or until browned. Turn chicken over; cook 2 minutes or until done. Remove chicken from pan; let stand 5 minutes. Cut chicken into thin slices. Combine chicken, jam, 1/4 teaspoon salt, and 1/4 teaspoon pepper; toss to coat.
Combine kale and vinegar in a medium bowl; toss to coat. Divide chicken mixture evenly among 4 bread slices. Top each with 3 pear slices and 3/4 ounce cheese; sprinkle remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper over sandwiches. Divide kale mixture evenly among sandwiches; top with remaining bread slices. Lightly coat sandwiches with cooking spray.
Return pan to medium heat. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, pressing gently to flatten; cook 2 minutes on each side or until browned and cheese begins to melt.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.