- 1 pound skinless, boneless chicken breasts
- 1/2 cup Italian-style salad dressing, or to taste
- 3 ounces Brie cheese, sliced
- 1 tablespoon olive oil, divided
- 2 cups cherry tomatoes, halved
- 1/4 teaspoon kosher salt, divided
- 3 tablespoons balsamic vinegar, divided
- 1 tablespoon chopped fresh basil
- 2 cups fresh spinach leaves
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/8 teaspoon ground black pepper
- 1 loaf French bread, halved lengthwise
- 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.
05/03/2018
recipepes.com
Chicken and Brie Sandwiches with Roasted Cherry Tomatoes, recipe
PT15M
PT1H
5
455 calories
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