We just made this yesterday for dinner and I was reminded of how good it is. This is only our second time making this dish but it has become one of our favorite meals. I do not usually cook with brie cheese because of the cost of it, so it is a treat when we do have it in a meal. It is so easy to make and so tasty! My girls love the chicken, we are working on liking the spinach but I do not mind that much it just mean more for me to eat. :-)Grilled Chicken with Brie and Baby Spinach Salad
4 boneless skinless chicken breast halves, about 5 ounces each (I just did the full size)
Salt and freshly ground black pepper
Salt-free garlic and herb seasoning
4 to 8 slices Brie cheese, about 1/2 inch thick
1 Tablespoon olive oil
2 shallots, chopped (I only used 1)
2 Tablespoons balsamic vinegar
2 Tablespoons honey
4 cups fresh baby spinach leaves
4 slices bacon, cooked
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat (I just has Chris BBQ the chicken)
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 (I just place cheese on top of chicken during the last minute of grilling).
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 balsamic vinegar, honey and salt and peper, to taste. Add the mixture to the skillet and stir to combines. Pour the warm vinaigrette over the spinach and toss to coat. Crumble the bacon strips over the dressed salad.
Transfer chicken to serving plate or plate with spinach salad. Yields 4 servings. Enjoy!
Recipe courtesy of Robin Miller 2007















