• 2 chicken breasts

• 1 tablespoon chicken seasoning

• Salt and pepper to taste

• 1 baguette – sliced

• Olive oil

• 2-3 firm plums – thinly sliced

• 1½ teaspoons butter

• 8.8oz (250g) Brie cheese – thinly sliced

• 1 packet of green leafy salad mix

• ½ cup plum sauce

Method:

Preheat the oven to 356°F (180°C)

Coat the chicken breasts with the seasoning, salt, and pepper.

Steam the chicken for 35-45 minutes, or until cooked through.

Set aside to cool.

Place the sliced baguette pieces onto a lined baking tray.

Lightly spray the tops with olive oil.

Bake for 8-10 minutes, or until toasted with a nice golden-brown color.

Using a medium-sized frying pan, cook the sliced plum pieces in the butter, over medium heat, until tender.

Set aside to cool.

Shred the chicken.

Place 1-1½ teaspoons of chicken onto each toast slice.

Add 2-3 leafy greens followed by a slice of Brie cheese.

Add a slice of plum to the top.

Drizzle with plum sauce.

Serve with a small glass of sherry or port.