GRILLED CHICKEN WITH BRIE AND BABY SPINACH SALAD
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
GRILLED CHICKEN, CHUTNEY AND BRIE SANDWICHES
Cheesy wraps for four ready in 20 minutes! Enjoy these sweet and spicy grilled chicken sandwiches - a hearty meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. In small bowl, mix curry powder, salt and oil. Rub mixture over chicken breasts.
- Place chicken and onion slices on grill over medium heat. Cover grill; cook 12 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and onion slices are tender, turning once.
- Meanwhile, in small bowl, mix chutney, mayonnaise and ground red pepper; blend well. Spread chutney-mayonnaise mixture on cut sides of rolls. Place 1/3 cup mixed greens on bottom half of each roll. Top each with chicken, onion slice and 4 pieces of cheese. Cover with top halves of rolls.
Nutrition Facts : Calories 565, Carbohydrate 38 g, Cholesterol 100 mg, Fat 3, Fiber 2 g, Protein 38 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 970 mg, Sugar 10 g
GRILLED CHICKEN AND PINEAPPLE TOPPED WITH BRIE
There is a local bar here that serves a sandwich that is grilled chicken, topped with pineapple, brie and a cilantro-lime mayo that I crave on a daily basis. I decided to come up with an entree to satisfy my cravings, and it was ABSOLUTELY DELICIOUS. It was very easy/quick and my hubby gobbled it up and was eating a second helping within minutes! Prep time does not include marinade time.
Provided by likethebird
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place last six ingredients into a gallon sized Ziploc bag, along with the 4 chicken breasts.
- Toss chicken to coat thoroughly.
- Allow chicken breasts to marinade for at least 4 hours. (I threw my chicken in the bag before I left for work and came home 8 hours later).
- After marinading, preheat grill to a medium high heat.
- Place chicken breasts on grill.
- Grill chicken for ~8 minutes on each side (depending on the thickness of the breasts - make sure there is no pink on the inside!).
- In the last 2 minutes of grilling, place the four pineapple rings on the grill and grill for 1 minute on each side.
- After the chicken and pineapple are complete, remove from grill and place on a broiler safe plate.
- Place one ring onto each chicken breast and top that with 3 oz of Brie.
- Put the plate under the broiler for about 2 minutes or until Brie JUST starts to brown.
- Take the entree out from under the broiler and serve immediately, topped with the extra cilantro if you want!
- ENJOY!
Nutrition Facts : Calories 525.5, Fat 33.5, SaturatedFat 16.4, Cholesterol 160.7, Sodium 1255.8, Carbohydrate 12.7, Fiber 1.4, Sugar 8.8, Protein 43.3
GRILLED CHICKEN, PEACH, AND ARUGULA SALAD
Yummy salad!
Provided by trisha1985
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
- Brush 1 teaspoon oil onto cut-side of peaches.
- Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
- Brush remaining oil onto both sides of chicken breasts and season with salt.
- Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
- Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 5.8 g, Cholesterol 43.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 263 mg, Sugar 4.9 g
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