Warm Chicken Brie Sandwich
I can’t count the number of people who have said to me, “My problem is that I love meats and cheeses.” And I always reassure them that this isn’t actually a problem, even if they’re committed to a healthy lifestyle, especially when it comes to meats. I’ve put in a lot of time over the past twenty years of healthy cooking (and eating!) into resculpting meat dishes, because I do love them myself. Even sausage (see Sweet and Slim Italian Sausage, page 130, and Breakfast Sausage Links, page 44) is no problem these days. Cheese, on the other hand, is a bit tougher. But thanks to a number of companies that offer great lighter cheeses now (trust me, I acknowledge that plenty still offer ones that taste like rubber, or worse), it’s not so tough to indulge without consequence. For this sandwich, I don’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. If you prefer the sandwich with the Dijon mustard, it will add about 8 calories, 0 grams of fat, and 98 milligrams of sodium. I like it without because I think the brie ﬂavor is stronger that way, and I’d rather save the extra sodium. If you disagree, feel free to add it.
One 3-1/2 ounces boneless,skinless chicken breast visible fat removed
olive oil spray
1/2 teaspoon chopped dried rosemary
Salt and pepper
1 whole-grain hamburger bun
1 ounce light Brie
1-1/2 teaspoons Dijon mustard optional
1 small handful arugula leaves
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. Can be made in 30 minutes or less / No more than 20 minutes hands-on prep time
MAKES 1 SANDWICH; 1 SERVING
Each 3-Decadent-Disk 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
Recipe taken from Devin Alexander’s THE MOST DECADENT DIET EVER!
Copyright © 2008 by Devin Alexander published by Broadway Books, a division of Random House Inc.
Photo Credit: Theresa Raffetto