1 Video | Photo: Grilled Chicken with Brie and Baby Spinach Salad Recipe
Ingredients
- Cooking spray
- 4 boneless skinless chicken breast halves, about 5 ounces each
- 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
- 2 tablespoons vinegar
- 2 tablespoons honey
- 4 cups fresh baby spinach leaves
- 4 slices bacon, cooked
Directions
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.
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By Katy Confidential
Katy, Texas
on January 23, 2012
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This recipe was made for me! It has everything that I love to eat, that I had in my house, and that was easy to prepare and customize! I used Mrs. Dash Tomato Bail Garlic on the chicken and turkey bacon. I did not have shallots, but I did add raisins to the salad. For more on my changes and photos of the finished product, visit my website: katyconfidential[dot]com/2012/01/spinach-chicken-brie/
By freshpressed
Odenton, MD
on January 21, 2012
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Delicious meal! Everyone in the family loves it and there's never anything left on the platter at the end of the meal...
Love the combination of flavors and the healthy helping of greens! I like to add a handful of mixed baby greens in with the spinach for variety.
Thanks for a great go-to meal that all my picky eaters LOVE!
By LS KARGER
Atlanta, GA
on October 12, 2011
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Used Blue Brie & Rex/seasoned chicken from grill. Warmed chicken, added cheese slices to top, broiled to melt. Added white wine to sauce. Allow to cool B4 drizzling on salad. Add avocados & tomatoes. Simple and great.
Read all 65 reviews