Ingredients:
Non-stick cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
Salt-free garlic and herb seasoning
8 slices Brie cheese, about 1/2-inch thick
2 tablespoons olive oil
4 shallots, chopped
4 tablespoons vinegar
4 tablespoons honey
6 cups fresh baby spinach leaves
8 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
- One minute prior to removing chicken breast, place 2 slices of Brie on top of each piece of chicken
- Remove from grill cover with foil and let sit for 5 minutes before serving
- Meanwhile, heat a small skillet over medium heat
- Add olive oil and chopped shallots to the pan and saute
- In a small bowl, combine vinegar, honey and salt and pepper (to taste)
- Add honey mixture to the skillet and stir to combine
- Pour ¾ of the warm vinaigrette over the spinach and toss to coat
- Transfer to serving platter
- Crumble the bacon strips over the dressed salad and place chicken on top
- Drizzle remaining vinaigrette over the chicken
Posts
