For this sandwich, Devin doesn’t peel the Brie — the outer edges have the strongest flavor, so leaving it on means you don’t need as much to get that decadent French taste without overindulging. Can be made in 30 minutes or less, no more than 20 minutes hands-on prep time.

Warm Brie Chicken Sandwich

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Servings: 1 sandwich

Ingredients Method Notes

Ingredients

1 (3 1/2 ounce) boneless, skinless chicken breast, visible fat removed
Olive oil spray
1/2 teaspoon chopped dried rosemary
Salt and pepper, to taste
1 whole-grain hamburger bun
1 ounce light Brie
1 1/2 teaspoons Dijon mustard (optional)
1 small handful arugula leaves

Method

Preheat a grill to high. Place the chicken breast between two sheets of plastic wrap or wax paper on a flat work surface. Use the flat side of a meat mallet to pound it to an even 1/2-inch thickness. Lightly mist the chicken with spray, and then sprinkle it with the rosemary and salt and pepper to taste.
Place the chicken on the grill. Turn the heat to medium, if possible, and cook for 3 to 5 minutes per side, until no longer pink inside. During the last minute, place the bun halves, insides facedown, on a top grill rack to toast, watching them carefully.
Immediately spread the Brie over the top half of the bun. Spread the mustard, if using, over the inside of the bun bottom and place it on a plate. Add the chicken breast, then the arugula. Flip the Brie-spread bun atop the sandwich. Serve immediately.

Notes

Each serving (1 sandwich) has: 301 calories, 35 g protein, 21 g carbohydrates, 9 g fat, 4 g saturated fat, 73 mg cholesterol, 2 g fiber, 499 mg sodium.

Photo Credit: Theresa Raffetto