Wednesday, May 13, 2015

Grilled Chicken with Brie and Baby Spinach Salad

I had a coupon for Brie so D and I decided we should find a new recipe to make for it.  Lo and behold this is what I found.

Now if you ever watched Robin Miller's show on Food Network, back when they actually showed cooking shows (kind of like MTV and music), you know she was an eyeballer/abouter.  So this recipe kind of fell into that category which makes it a little hard for NI.  Luckily D knew how much stuff he used and I was able to calculate the NI.

The result...fabulous.  I love the "sour" of the Brie with the sweet of the dressing.  I definitely would have again.

Grilled Chicken with Brie and Baby Spinach Salad

Recipe courtesy Robin Miller 2007

Total Time: 30 min
Prep: 10 min
Cook: 20 min
Yield:4 servings

Photo by ALB
Cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
Salt-free garlic and herb seasoning (D used garlic powder and Italian Seasoning)
4 to 8 slices Brie cheese, about 1/2-inch thick (D ended up using 1.5 oz total)
1 tablespoon olive oil
2 shallots, chopped
2 tablespoons vinegar (D used cider vinegar)
2 tablespoons honey
4 cups fresh baby spinach leaves
4 slices bacon, cooked (D used center cut)

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.

Season both sides of chicken with salt, black pepper, and garlic and herb seasoning. Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through. Remove from heat. Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts.

Meanwhile, heat a small skillet over medium heat. Add olive oil and chopped shallots to the pan and saute. In a small bowl, combine the vinegar, honey and salt and pepper, to taste. Add the mixture to the skillet and stir to combine. Pour the warm vinaigrette over the spinach and toss to coat. Crumble the bacon strips over the dressed salad.

Transfer chicken to a serving plate or plate with spinach salad.

Nutritional Information (from My Fitness Pal)
Calories: 371; Total Fat: 14 g; Saturated Fat: 1 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 80 mg; Sodium: 350 mg; Potassium: 225 mg; Total Carbohydrate: 12 g; Dietary Fiber: 1 g; Sugars: 9 g; Protein: 50 g

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