Chicken and Pear Monte Cristo
Instructions:
- In a stainless-steel 2-qt saucepan, combine the port wine, orange juice, cinnamon stick, honey, and star anise. Peel, halve, and core the pears. Place the pear halves in the wine mixture and bring to a simmer over medium heat. Allow the pears to simmer gently until fork-tender. Cool the entire mixture over an ice bath. Remove the cooled pears and cut into ¼-in. vertical slices. Reserve for service. Save the poaching liquid, as it can be used again or in other applications.
- Season the chicken with salt and pepper. Gently rub with olive oil and grill until cooked through.
- Place 4 bread slices on the workstation. Cut each chicken breast into 4 slices and place on a slice of bread.
- Evenly divide the poached pears among the 4 sandwiches. Cut the Brie into 4 equal pieces and place 1 on each sandwich. Top with the remaining slices of bread.
- In a medium mixing bowl, combine the eggs, sugar, potato starch, and milk. Whisk thoroughly to combine.
- Preheat a large nonstick skillet over medium heat. Add the butter and allow it to melt until it turns foamy.
- Dip the sandwiches in the egg batter and coat both sides thoroughly. Fry on each side for 2–3 minutes or until golden brown.
- Remove the sandwiches from the pan and place on a cutting board. Cut in half and dust with confectioner’s sugar. Place on warm plates and serve immediately.[