Hobbes does it again…

Chef Hobbes has another winner with this chicken sandwich… 

Chicken McHobbes: Take 2

A pounded chicken breast on a bed of caramelized red onions, with kale and cambozola cheese, on grilled sourdough buns.
Hobbes says “I don’t usually mix blue cheese with chicken, but this combination works really well…”

Recipe for two:

2 sourdough buns, from Bakery San Juan, sliced in half
1 organic chicken breast, pounded and cut in half, seasoned with S & P
1 red onion, halved and thinly sliced
1 handful of kale, chopped
1 wedge, cambozola cheese, rhine removed
1 t paprika
olive oil
butter
pinch cayenne
salt and pepper

Start cooking the onions with a good amount of butter and olive oil, over medium heat.  Caramelize the onions, which means cook them on high heat just before they start to brown, then lower the heat and add paprika so they are cooking slower, until they start to dissolve.  They will become really sweet and sticky if cooked this way!  When done, add the greens and season with salt, pepper and cayenne, and cook them down a bit.

Put a little olive oil in a large saute pan, and place over medium high heat.  When the oil’s hot place the chicken in the pan shaking the pan back and fourth to avoid sticking.  Cook until browned on both sides, about 8 minutes.

Brush the buns with olive oil and grill them or you can toast them in the oven!

Spread the cheese onto both sides of the buns, then put the onions and greens in, and place the chicken on top of them.  Serve on warm plates with a nice pint of IPA…

Bon Appetit!  Chef Hobbes

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