Chicken, Brie, and Apple Crostini

• 1 lb chicken breast
• 3 C chicken broth
• 1 Pink Lady apple
• 4 oz brie cheese
• 1 gluten free baguette
• 1/2 C butter, melted
• 1/4 tsp sea salt
• 1/2 C microgreens
• 2 T honey

1. Using an Instant Pot, add the chicken breast and chicken broth to the bowl. Lock the lid in place and set the pressure cooker lid valve to “sealing.” Cook on high for 15 minutes and then quick-release the pressure.
2. Remove the chicken breast from the liquid and discard the liquid.
3. Shred the chicken breast using two forks, or shred it in the bowl of a stand mixer with the paddle attachment.
4. To make the crostini, preheat the oven to 400 degrees and line a sheet pan with parchment paper.
5. Dredge the sliced baguette pieces in the melted butter, then lay them flat on the sheet pan. Sprinkle with the seas salt.
6. Place in the oven and bake for 8 minutes. The crostini should be golden brown but not burnt.
7. Leave the oven on at 400 degrees.
8. Thinly slice the apple into 1/8-inch-thick pieces.
9. Layer the crostini with an apple slice, shredded chicken, and top with a slice of brie.
10. Place in the oven and bake for 10 minutes.
11. Top each crostini with microgreens and drizzle with honey. Enjoy!

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