Chicken And Brie Sandwich With Roasted Cherry Tomatoes Recipes

CHICKEN AND BRIE SANDWICH WITH ROASTED CHERRY TOMATOES

Steps:

• Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add tomatoes and cook for 3-4 minutes or until they just begin to soften. Turn off the heat, stir in the vinegar, thyme and salt and pepper and set aside.
• Mix mayo and mustard together and spread evenly over both inside halves of the bread.
• Spoon tomatoes over the bottom half of the bread. Layer the Brie slices over the tomatoes, put the chicken over the Brie, and top with the lettuce.
• Put the top of the bread on the sandwich and cut it into 6 pieces, and serve it up!

CHICKEN AND BRIE SANDWICH WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 400˚F. In a 10" cast iron skillet or ovenproof pan, toss tomatoes with oil; season with salt and pepper. Roast 20 to 25 minutes, until cooked and softened. Remove from oven and cool to room temperature. In a small bowl, combine pesto and mayonnaise and spread on the cut sides of each bun. Set leaves of butter lettuce (or baby arugula) in each bun. Top lettuce (or arugula) with roasted tomatoes, Brie and chicken. Drizzle sandwich fillings with a little balsamic crema, and serve. Note: Balsamic crema, also called balsamic reduction, is sold in our Deli Department and vinegar aisle.

CHICKEN-AND-BRIE SANDWICH WITH ROASTED CHERRY TOMATOES

Steps:

• Preparation Preheat oven to 300°. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300° for 15 minutes. Keep warm. Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces. Yield 6 servings Nutritional Information CALORIES 440(25% from fat); FAT 12.3g (sat 4.2g,mono 4.9g,poly 1.9g); IRON 3.7mg; CHOLESTEROL 78mg; CALCIUM 119mg; CARBOHYDRATE 46.7g; SODIUM 826mg; PROTEIN 34.3g; FIBER 3.9g

CHICKEN AND BRIE SANDWICHES WITH ROASTED CHERRY TOMATOES

Steps:

• Place chicken breasts in a shallow dish. Coat with Italian dressing. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.
• Heat a grill pan over medium-high heat. Remove chicken breasts from marinade and place in the skillet; cook until no longer pink in the center and the juices run clear, about 6 minutes per side.
• Slice chicken breasts; lay Brie cheese on top to melt.
• Preheat oven to 300 degrees F (150 degrees C).
• Heat 1 teaspoon olive oil in an oven-safe skillet over medium heat. Add tomatoes and 1/8 teaspoon salt; cook, stirring once, until tomatoes release their juices, about 4 minutes. Remove from heat and stir in 2 tablespoons balsamic vinegar and basil.
• Transfer skillet to the preheated oven; bake tomatoes until softened, about 15 minutes.
• Combine remaining 2 teaspoons olive oil, 1 tablespoon balsamic vinegar, and 1/8 teaspoon salt in a bowl. Add spinach; toss to coat.
• Mix mayonnaise, Dijon mustard, garlic, and pepper together in a bowl.
• Place bottom half of the loaf on a baking sheet. Spread mayonnaise mixture on top. Cover with spinach and tomatoes. Place chicken with Brie cheese on top. Cover with top half of the loaf.
• Bake in the preheated oven until heated through, 5 to 10 minutes. Cut into 4 sections.

CHICKEN AND BRIE SANDWICHES WITH ROASTED CHERRY TOMATOES

Steps:

• Place chicken breasts in a shallow dish. Coat with Italian dressing. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.
• Heat a grill pan over medium-high heat. Remove chicken breasts from marinade and place in the skillet; cook until no longer pink in the center and the juices run clear, about 6 minutes per side.
• Slice chicken breasts; lay Brie cheese on top to melt.
• Preheat oven to 300 degrees F (150 degrees C).
• Heat 1 teaspoon olive oil in an oven-safe skillet over medium heat. Add tomatoes and 1/8 teaspoon salt; cook, stirring once, until tomatoes release their juices, about 4 minutes. Remove from heat and stir in 2 tablespoons balsamic vinegar and basil.
• Transfer skillet to the preheated oven; bake tomatoes until softened, about 15 minutes.
• Combine remaining 2 teaspoons olive oil, 1 tablespoon balsamic vinegar, and 1/8 teaspoon salt in a bowl. Add spinach; toss to coat.
• Mix mayonnaise, Dijon mustard, garlic, and pepper together in a bowl.
• Place bottom half of the loaf on a baking sheet. Spread mayonnaise mixture on top. Cover with spinach and tomatoes. Place chicken with Brie cheese on top. Cover with top half of the loaf.
• Bake in the preheated oven until heated through, 5 to 10 minutes. Cut into 4 sections.