Chicken & Savory French Toast

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Cut open the package of chicken (a) and place on a plate. Season both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the chicken to the pan and sear for 2 minutes, then flip over and sear the other side for 2 minutes. (If making 4+ servings, sear both sides for 3 minutes). After searing, place the skillet of chicken in your preheated 425 degree oven. Bake for 7 minutes.
3. While the chicken is in the oven, open the package of baguette (b). Pour the rosemary french toast batter (c) into a bowl. Place the bread in the bowl and press down to completely submerge each piece in batter.
4. When the chicken has baked for 7 minutes, remove the skillet from the oven and place the chicken on a cutting board to rest.
5. Place the skillet back on the stovetop over medium-high heat. (If there is no oil left in the pan, add 1 tsp of oil). Place the pieces of batter-soaked baguette in the pan and sear each side for 1 minute. After searing, remove the french toast from the pan and let it rest on the cutting board next to the chicken.
6. Place the pan on a cold burner. Add the butter, sage and pickled apple (d) to the pan. Gently stir with a wooden spoon until the butter is melted. Add the squash, leeks and endive (e) to the pan. Season with a pinch of salt and pepper. Put the pan back over medium-high heat. Stir to coat the vegetables in the apple & sage butter and then saute for 1 minute. After 1 minute, stir again and then continue to saute for another 3 minutes, stirring occasionally.;After 3 minutes, add the blue cheese (f) to the pan. Stir once. Taste and add more salt and pepper if you wish.;Spoon the vegetables on to your serving plates. Cut the pieces of french toast lengthways in half and place on top of the vegetables. Cut the chicken into 1/2 inch thick slices and place on top of the bread.