Chicken And Brie Sandwiches With Roasted Cherry Tomatoes Recipes
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 SANDWICH WITH ROASTED CHERRY TOMATOES
Yum ! This is a great way to use up left over chicken. Although, its good enough to cook some up just for this. I love the brie in this, it gets just slightly melty and with the roasted tomatoes-sheer bliss. Tastes decadent, but is actually healthy, and low cal
Provided by AZRT8871
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 219.3, Fat 11.8, SaturatedFat 4.3, Cholesterol 73, Sodium 286.4, Carbohydrate 2.9, Fiber 1, Sugar 1.5, Protein 24.7
CHICKEN AND BRIE SANDWICHES WITH ROASTED CHERRY TOMATOES
This is the most amazing chicken sandwich that will pass your lips. My friends say that I could market this recipe.
Provided by MICHELEBARGER
Categories Chicken Breasts
Time 9h6m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 771.3 calories, Carbohydrate 74.7 g, Cholesterol 91.1 mg, Fat 33.6 g, Fiber 3.9 g, Protein 42.8 g, SaturatedFat 8.5 g, Sodium 1727.3 mg, Sugar 7.3 g
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- 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.
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