Chicken Breasts with Brie

Author: Canadian Living

Residual heat from the chicken melts the cheese so it oozes delectably overtop.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2008

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon each finely grated lemon rind and lemon juice
  • 1/4 teaspoon each salt
  • 1/4 teaspoon each pepper
  • 4 boneless chicken breasts
  • 4 cups baby spinach or arugula leaves
  • 4 oz Brie cheese at room temperature
  • 4 oz Camembert cheese at room temperature

Method

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.

Nutritional facts Per serving without skin : about

  • Sodium 427 mg
  • Protein 35 g
  • Calories 332.0
  • Total fat 20 g
  • Cholesterol 115 mg
  • Saturated fat 7 g
  • Total carbohydrate 2 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 60.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 45.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Breasts with Brie

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