I love cooking but sadly don't have enough people to cook for all the time. And I am pretty sure everyone has had the same experience when cooking for one. I am glad to say though that I am finding those gourmet recipes on my own that I can tweak to my one person meal or two that only take no more than 20 minutes! I found the following recipe below and it has become one of my favorites and go to recipe when I am exhausted after a long day of school or work but really want/need something healthy and delicious. I choose to make it without the bacon and use one chicken breast and cut everything else in half. Try it out and let me know how you like!
Grilled Chicken with Brie and Baby Spinach Salad
Ingredients
- Cooking spray
- 4 boneless skinless chicken breast halves, about 5 ounces each
- Salt and freshly ground black pepper
- Salt-free garlic and herb seasoning
- 4 to 8 slices Brie cheese
, about 1/2-inch thick - 1 tablespoon olive oil
- 2 shallots, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 4 cups fresh baby spinach leaves
Directions
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
Season both sides of chicken with salt, black pepper, and garlic and herb seasoning. Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through. Remove from heat. Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts.
Meanwhile, heat a small skillet over medium heat. Add olive oil and chopped shallots to the pan and saute. In a small bowl, combine the vinegar, honey and salt and pepper, to taste. Add the mixture to the skillet and stir to combine. Pour the warm vinaigrette over the spinach and toss to coat.
Transfer chicken to a serving plate or plate with spinach salad.
Original recipe found at FoodNetwork.com
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