Chicken Breasts with Brie
Residual heat from the chicken melts the cheese so it oozes delectably overtop.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving without skin : about | - |
| cal | 332 |
| pro | 35 g |
| total fat | 20 g |
| sat. fat | 7 g |
| carb | 2 g |
| fibre | 2 g |
| chol | 115 mg |
| sodium | 427 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 16% |
| vit A | 45% |
| vit C | 30% |
| folate | 60% |
-
2 tbsp (25 mL) extra-virgin olive oil
2 tsp (10 mL) chopped fresh parsley
1 tsp (5 mL) chopped fresh thyme (or 1/4 tsp/1 mL dried)
1 tsp (5 mL) each finely grated lemon rind and juice
1/4 tsp (1 mL) each salt and pepper
4 boneless chicken breasts
4 cups (1 L) baby spinach or arugula leaves
4 oz (125 g) Brie or Camembert cheese, at room temperature
Preparation:
In small bowl, whisk together oil, parsley, thyme, lemon rind and juice, salt and pepper; brush over chicken. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.)
Place chicken, skin side up, on foil-lined rimmed baking sheet. Roast in 400°F (200°C) oven for 15 to 20 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until deep golden brown, about 2 minutes. Let stand for 2 minutes.
Meanwhile, divide spinach among plates; top each with chicken. Cut cheese into quarters; place on chicken.
Place chicken, skin side up, on foil-lined rimmed baking sheet. Roast in 400°F (200°C) oven for 15 to 20 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until deep golden brown, about 2 minutes. Let stand for 2 minutes.
Meanwhile, divide spinach among plates; top each with chicken. Cut cheese into quarters; place on chicken.
Source
Canadian Living Magazine: April 2008
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