Grilled Chicken With Brie Recipes

GRILLED CHICKEN AND PINEAPPLE TOPPED WITH BRIE

Steps:

• Place last six ingredients into a gallon sized Ziploc bag, along with the 4 chicken breasts.
• Toss chicken to coat thoroughly.
• Allow chicken breasts to marinade for at least 4 hours. (I threw my chicken in the bag before I left for work and came home 8 hours later).
• After marinading, preheat grill to a medium high heat.
• Place chicken breasts on grill.
• Grill chicken for ~8 minutes on each side (depending on the thickness of the breasts - make sure there is no pink on the inside!).
• In the last 2 minutes of grilling, place the four pineapple rings on the grill and grill for 1 minute on each side.
• After the chicken and pineapple are complete, remove from grill and place on a broiler safe plate.
• Place one ring onto each chicken breast and top that with 3 oz of Brie.
• Put the plate under the broiler for about 2 minutes or until Brie JUST starts to brown.
• Take the entree out from under the broiler and serve immediately, topped with the extra cilantro if you want!
• ENJOY!

GRILLED CHICKEN WITH BRIE AND BABY SPINACH SALAD

Steps:

• 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. Crumble the bacon strips over the dressed salad.
• Transfer chicken to a serving plate or plate with spinach salad.

GRILLED CHICKEN SALAD WITH PEAR, BRIE AND PECANS

Steps:

• whisk together mustard, oil, thyme, salt and pepper; brush over chicken.
• place chicken on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 10 minutes or until no longer pink inside.
• transfer to cutting board; slice thinly and keep warm.
• Dressing.
• whisk together oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper.
• add greens, pear, cheese and pecans; toss to coat.
• divide salad among 4 plates and top with chicken.