Fall Fig And Chicken Sandwich

• 2 chicken breasts
• 2 teaspoons worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon extra virgin olive oil
• 1 yellow onion-sliced in rings
• salt & pepper
• 1 teaspoon extra virgin olive oil
• 1 tablespoon butter
• 1/2 cup whipped cream cheese
• 2 tablespoons chopped walnuts
• 1 tablespoon peach or apricot jam
• 1 tablespoon crumbled blue cheese
• 1/2 teaspoon rosemary
• 6-8 figs-stemmed and halved
• 1 ciabatta loaf (or 2-4 rolls)
• spring greens salad mix
• 1 crisp pear-thinly sliced

1. For Chicken: Mix together worcestershire sauce, balsamic vinegar, 1/2 tablespoon extra virgin olive oil, salt, and pepper- Marinate chicken in mixture for up to an hour. Grill chicken on medium-high grill until cooked. Slice thin.
2. For Carmelized Onions: Heat 1 teaspoon extra virgin olive oil with 1 tablespoon butter. Add onions and cook over medium heat until golden and delicious. Remove onions from pan but leave remaining oil/butter on medium heat for figs.
3. For Figs: Add figs face down to hot oil/butter mixture. sautee until golden and chewy (1-2 minutes).
4. For Spread: Stir together cream cheese, blue cheese, nuts, jam, rosemary and fresh ground black pepper to taste.
5. Assembly: Heavily spread the cream cheese mixture over both sides of bread. Pile high with chicken, pears, onions, and figs. Serve with spring salad on side. ENJOY!

chicken breasts, worcestershire sauce, balsamic vinegar, extra virgin olive oil, yellow onion, salt, extra virgin olive oil, butter, whipped cream cheese, walnuts, apricot, blue cheese, rosemary, rolls, spring greens salad mix

Taken from food52.com/recipes/971-fall-fig-and-chicken-sandwich (may not work)