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Ingredients
Chicken Sandwich with Quince, Hummus and Mache
- For the sandwiches
- 2 Chicken breasts
- salt
- freshly ground peppers
- 2 Tbsps butter
- 1 Tbsp olive oil
- 2 tsps chopped thyme
- 2 small ripe Quince
- 4 Pita bread
- 4 Tbsps Hummus
- 4 ozs Lamb's Lettuce (mache)
- For the hummus
- 10 ozs canned chickpeas (drained weight about 9 ounces)
- 3 garlic cloves
- 7 Tbsps Tahini (sesame seed paste)
- 3 ozs Vegetable broth
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 pinch cayenne pepper
- 1 Tbsp olive oil
Season the chicken breasts with salt and pepper.
Rinse the quince, remove the cores and cut crosswise into slices.
Preheat the oven to 350°F.
Heat 1 tablespoon butter with the olive oil in an ovenproof pan, add chicken breasts and sear on one side until browned, then turn and sprinkle with thyme. Finish cooking in the oven about 8 minutes.
Meanwhile, saute the quince slices in the remaining butter on both sides about 5-10 minutes until soft, but still holds its shape. Keep warm.
Cut the pita bread in half, spread the bottom halves with 1 tablespoon of hummus spread each, top with the mache, quince slices and sliced chicken and top with the remaining halves.
For the hummus, rinse the chickpeas in a colander under running water and drain. Peel the garlic. Puree chickpeas with tahini, olive oil, broth and pressed garlic, and season with lemon juice, salt, pepper and cayenne pepper.