Saturday, December 20, 2014

Chicken with Brie and baby spinach salad

I found this recipe on Food Network after seeing it on Robin Miller's show a long time ago. I don't often follow the recipe exactly anymore, and just dump things in the pan. I usually forget the shallots, as it is a last minute decision to make it (like today as there was a brie sampling at the grocery store which reminded me if the recipe, but I forgot to get a shallot). But it is good anyway.

Here is my adaptation of the recipe for one:

1 chicken breast, cut horizontally into two cutlets (it will cook faster that way)
Salt, pepper, and garlic herb Mrs. Dash
1/4 lb double cream brie (approx), sliced
A bowl of baby spinach from the salad bar
1/2 c bacon crumbles from the salad bar
Olive oil
Balsamic vinegar

Heat a couple tablespoons olive oil in a small skillet. Season chicken with salt, pepper, and Mrs. Dash. Cook on medium heat until done. Remove and set aside.

In same skillet, add 1/4 cup vinegar and bacon crumbles. Reduce vinegar slightly, then add enough olive oil to make a salad dressing (about equal parts). Place reserved chicken on top of bacon, and top with cheese. Cover skillet and let cheese melt on low heat.

Place spinach in a shallow bowl or plate. Place chicken on top. Add a couple tablespoons vinegar to skillet and swirl to combine. Pour over chicken and spinach and serve.

The cheese and the vinegar compliment each other nicely. Try it!

Original recipe:

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