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.



Step: 1

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.

Step: 2

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.

Step: 3

Slice chicken breasts; lay Brie cheese on top to melt.

Step: 4

Preheat oven to 300 degrees F (150 degrees C).

Step: 5

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.

Step: 6

Transfer skillet to the preheated oven; bake tomatoes until softened, about 15 minutes.

Step: 7

Combine remaining 2 teaspoons olive oil, 1 tablespoon balsamic vinegar, and 1/8 teaspoon salt in a bowl. Add spinach; toss to coat.

Step: 8

Mix mayonnaise, Dijon mustard, garlic, and pepper together in a bowl.

Step: 9

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.

Step: 10

Bake in the preheated oven until heated through, 5 to 10 minutes. Cut into 4 sections.


Per Serving: 771 calories; protein 42.8g; carbohydrates 74.7g; fat 33.6g; cholesterol 91.1mg; sodium 1727.3mg.

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