The perfect fall sandwich – shredded chicken with brie cheese, arugula, and cranberry aioli. Very easy and so tasty! The chicken was baked solely with olive oil for 25 minutes in a 350° temperature oven, with toasted rosemary olive oil sourdough bread and slightly melted brie cheese. For the aioli, simply mix cranberry sauce and mayonnaise at a 1 to 1 ratio. Stuff with some fresh arugula, and enjoy!