Chicken Sandwich with Quince, Chickpea Cream and Lamb's Lettuce

Ingredients

• 2 chicken breast fillets
• Salt
• Pepper (freshly ground)
• 2 tbsp butter
• 1 tbsp Olive Oil
• 2 tsp chopped thyme
• 2 small ripe quinces
• 4 pita breads
• 1 handful lamb's lettuce
• 4 tbsp hummus
• 1 can chickpeas (drained weight: ca. 265 g)
• 3 Garlic cloves
• 100 g tahini
• 100 ml Vegetable broth
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• a pinch cayenne pepper
• 1 tbsp Olive Oil

Instructions

1. 1.

   Season chicken breast fillets with salt and pepper.

2. 2.

   Wash quinces, remove the core and cut them crosswise into not too thick slices.

3. 3.

   Preheat the oven to 180°C.

4. 4.

   In an oven‑proof pan heat 1 tbsp butter with olive oil, add chicken fillets and quickly brown one side, then flip, sprinkle with thyme and bake for about 8 minutes until cooked through.

5. 5.

   Meanwhile, cook quince slices in remaining butter on both sides for about 5–10 minutes until soft (depending on ripeness), keep warm.

6. 6.

   Cut pita bread open, spread 1 tbsp hummus on the lower halves, top with lamb's lettuce, quince slices and sliced chicken, then place the upper halves on top.

7. 7.

   Rinse chickpeas under running water in a sieve and drain. Peel garlic. Blend chickpeas with tahini, broth and olive oil until smooth, press in garlic, season with lemon juice, salt, pepper and cayenne pepper.