Grilled Chicken Breast with Pear, Roquefort Cheese and Walnuts on Pumpernickel

Juicy grilled chicken breast topped with sweet pear slices, pungent Roquefort cheese, crunchy walnuts on hearty pumpernickel delivers savory protein char, fruity sweetness, blue cheese tang, and nutty rye depth in every gourmet bite. Ready in 20 minutes, this elegant sandwich fuses sweet-savory harmony with premium ingredients for lunch luxury. Stack into chicken pear Roquefort pumpernickel magic now!
Ingredients:
  • 2 slices of Mestemacher pumpernickel
  • 2 chicken breast filets
  • salt, pepper and paprika according to taste
  • 100 grams Roquefort cheese
  • 3 pears
  • 2 handfuls of walnuts
  • 2 tbsp. butter
  • 1 tbsp. sugar
  • Drizzle of honey
Directions:
  1. Season the chicken breast filets and grill on both sides in a griddle pan. Cut out the heart piece of 2 pears, remove the core and also briefly grill the pear slices.
  2. Dice the remaining pear. Melt the butter in a pan and gently braise the walnuts in it, together with the pear pieces. Add the sugar and allow to caramelise briefly.
  3. Then dice the cheese.
  4. To serve, layer the pumpernickel, chicken breast and pear. Place the cheese on the pear and put the pear and walnut mixture on top. Garnish with a drizzle of honey.

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