This recipe was made for me! It has everything that I love to eat, that I had in my house, and that was easy to prepare and customize!
Spinach is one of the few leafy vegetables that I actually enjoy eating (I can be picky). I eat spinach on pretty much everything – from an omelette to a pizza, or just alone.
I also love Brie cheese and make a baked Brie for every family get-together.
The last major component of this recipe, the grilled chicken, is also a favorite. I grew up grilling meat outside and now have both an outdoor grill and a grill pan that I used here. It was very easy to use and to clean.
You may be wondering why I made so much chicken for only two adults and a toddler. We like to keep some grilled chicken breasts in the refrigerator so that there is always a healthy snack or easy meal at the ready. These are breasts cut in half.
I did not follow the original Food Network recipe exactly. Here’s what I did:
- Cooking spray
- 3 boneless skinless chicken breast
- Salt and pepper
- Garlic and Mrs. Dash Tomato Basil Garlic seasoning
- 4 to 8 slices Brie cheese, about 1/2-inch thick
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 4 cups fresh baby spinach leaves
- 4 slices turkey bacon, cooked
- 1 handful of raisins
Heat a stove-top grill pan with cooking spray and set over medium-high heat to preheat.
Cook turkey bacon.
Season both sides of chicken with salt, black pepper, garlic, and Mrs. Dash Tomato Basil Garlic seasoning (love this stuff).
Add chicken to hot pan and cook until browned and cooked through. Place 1 to 2 slices of Brie on top of chicken, cover with foil for a couple of minutes or until cheese melts.
In a small bowl, combine vinegar, honey, and salt and pepper, to taste. Microwave for 30 seconds.
Crumble the bacon strips over the spinach. Add on some raisins. Transfer chicken to the plate with spinach salad. Pour the warm vinaigrette as you please.