Chicken And Brie Sandwich With Roasted Cherry Tomatoes Recipes

CHICKEN AND BRIE SANDWICH WITH ROASTED CHERRY TOMATOES

Steps:

• Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add tomatoes and cook for 3-4 minutes or until they just begin to soften. Turn off the heat, stir in the vinegar, thyme and salt and pepper and set aside.
• Mix mayo and mustard together and spread evenly over both inside halves of the bread.
• Spoon tomatoes over the bottom half of the bread. Layer the Brie slices over the tomatoes, put the chicken over the Brie, and top with the lettuce.
• Put the top of the bread on the sandwich and cut it into 6 pieces, and serve it up!

CHICKEN AND BRIE SANDWICHES WITH ROASTED CHERRY TOMATOES

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.

CHICKEN AND BRIE SANDWICH WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 400˚F. In a 10" cast iron skillet or ovenproof pan, toss tomatoes with oil; season with salt and pepper. Roast 20 to 25 minutes, until cooked and softened. Remove from oven and cool to room temperature. In a small bowl, combine pesto and mayonnaise and spread on the cut sides of each bun. Set leaves of butter lettuce (or baby arugula) in each bun. Top lettuce (or arugula) with roasted tomatoes, Brie and chicken. Drizzle sandwich fillings with a little balsamic crema, and serve. Note: Balsamic crema, also called balsamic reduction, is sold in our Deli Department and vinegar aisle.

SAUTEED CHICKEN WITH CHERRY TOMATOES

Steps:

• Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
• Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
• Scoop chicken out onto a platter and serve with rice or over mashed potatoes.

CHERRY CHICKEN

Steps:

• Pat the chicken thighs (or breasts) dry with a paper towel and season with kosher salt. Let it sit out while you prep the rest of the ingredients.
• Whisk together the balsamic, honey, olive oil, shallots, salt and pepper. Place the chicken in a re-sealable plastic bag and pour in the marinade. Seal the bag and make sure all the chicken is coated. Let sit at least 30 min and up to overnight in the fridge. Take out of the fridge 30 minutes before placing in hot oven.
• Meanwhile, pit the cherries and set aside.
• To cook chicken: about 30 min before, take it out of the fridge so chicken can come to room temperature. Preheat oven to 400 degrees F. Place chicken thighs (or breasts) skin side up in a shallow roasting dish or cast iron skillet. Nestle the rosemary springs in between the chicken pieces of top with the pitted cherries, moving them around so they fall in between the chicken pieces leaving as much as the skin exposes as possible. The pour the marinade over the chicken. The marinade should generously cover the bottom of the pan.
• Slide the pan into the oven and rotate every 10-12 minutes.
• Cooking times; for breasts: cook 20 minutes; for thighs: cook 45minutes. If using both remove the breasts while the dark meat continues cooking.
• When the dark meat is tender at the bone and cooked through, return breasts to the pan and increase oven to 450 F. Let the sauce reduce and the chicken skin get dark and crispy, about 12 minutes. Move the cherries around again in needed to expose more chicken skin. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
• Serve warm, with crunchy sea salt and freshly grinded black pepper.

GRILLED BRIE WITH ROASTED CHERRY TOMATOES

Steps:

• Pre-heat air fryer to 225ºF.
• Toss the cherry tomatoes in a bowl with the olive, balsamic vinegar, salt and pepper. Air-fry the cherry tomatoes for 45 minutes, tossing them at least 3 times during the cooking time. The tomatoes should be soft and some of them will burst open. Let the tomatoes cool down a little and then stir in the fresh parsley.
• Pre-heat your outdoor grill to medium-low heat. Brush both sides of the Brie wheel with olive oil and sprinkle with Italian seasoning, if using.
• Slice the bread into ½ inch slices. If you are using baguette, slice it on the bias. Brush one side of the bread with olive oil. Grill the bread on both sides until lightly browned. Set the bread aside on your serving platter.
• Place the Brie wheel directly on the grill grate. After 3 minutes or so, when the Brie has grill marks on the bottom, flip it over and mark the second side. Lower the flame on your grill and let the Brie heat through until it is soft and melted, another 5 to 10 minutes. The Brie will be soft to the touch and start to expand a little. Watch carefully and remove the Brie before the rind cracks and the cheese starts to leak out. Transfer the wheel to your serving platter.
• Drizzle the Brie with balsamic glaze (if using) and sprinkle the basil on top. And serve immediately with the toasted bread slices and roasted tomatoes.

BALSAMIC GLAZED TOMATOES, CHICKEN & BRIE SANDWICH

Steps:

• Slice or chop garlicSaute Garlic in 1/2 Tablespoon Olive Oil
• Add Tomatoes to Saute Pan with the Garlic
• Add Thyme to Saute Pan with the TomatoesCook Tomatoes over medium heat for about 5 minutes. They will start to get soft.
• Add 2 Cups of Fresh Spinach and Balsamic Vinegar. Saute for one MinuteRemove Pan from heat
• Coat 1 Cup of fresh Spinach with 1/2 teaspoons Olive Oil
• Toss 2 Tablespoon Balsamic Vinegar with the Spinach
• Salt and Pepper Spinach to taste
• Cut Bread lengthwise. Add Chicken on one side of bread and Brie on the other side.
• Place in Oven under broiler until cheese starts to melt. Remove from oven and add tomato mixture on to sandwich
• Add Fresh Spinach mixture to the top of the tomatoes
• Enjoy!!!!!!

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