Thursday, December 17, 2009

layer up: brie chicken salad

this week i've been trying to make meals with stuff we already had in the fridge.  i saw a huge block of brie cheese and immediately knew i wanted to incorporate the gooey deliciousness into dinner.  i came up with a layered salad that was inspired by robin miller's grilled chicken with brie and baby spinach recipe.  here's what we got.

4 chicken breasts
2 teaspoons of garlic powder
8 slices of brie cheese
4 cups of lettuce (any kind your heart desires)
4 small red potatoes, quartered
1 bunch of asparagus (about a pound), trimmed
4 slices of bacon, cooked and crumbled
your favorite balsamic vinaigrette

preheat oven to 400 degrees.  line baking sheet with foil, season potatoes with evoo and s&p and cook for about 15 minutes.  once those are done add asapargus to baking sheet and cook for an additional 10 to 12 minutes.

meanwhile, preheat grill pan to medium high heat.  season both sides of chicken with s&p and garlic powder.  cook chicken about 4 to 5 minutes per side, depending on the thickness.  add two slices of brie to each chicken and cover pan with aluminum foil or the top to the pan.  let the brie melt for about 2 minutes.

to serve dish, get a large oval serving platter and add lettuce.  add roasted potatoes to one side, put the chicken in the middle and add the asapargus to the other side.  garnish with bacon and drizzle your favorite balsamic vinaigrette over it. 

this was a really simple, easy recipe.  its great for those who say they don't eat salads.  i got tony to eat a whole plateful of spinach and he didn't even realize, not to mention he gobbled up some asparagus too.

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