I was watching the Food Network and Robin Miller was cooking up this recipe that looked too good to pass up. Everyone in my family absolutely loved it and can't wait until I make it again. One of my daughters even said, "...this might be my new favorite meal..." We like a little more bacon than Robin calls for in her recipe, because we like all the crunchiness it adds. Other than that, this is a slam dunk winner in our book. Thank you Robin!
4 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
garlic and herb seasoning
4 to 8 slices Brie cheese, about 1/2-inch thick
1 tablespoon olive oil
2 - 3 shallots, chopped
2 tablespoons balsamic vinegar
2 tablespoons honey
4 cups fresh baby spinach leaves
6 slices bacon, cooked
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. You can also roast the chicken in the oven if you prefer. 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. In a large serving bowl arrange the spinach and pour 1/4 of the warm vinaigrette over the spinach and toss to coat. Crumble the bacon strips over the dressed salad. Thinly slice chicken slathered with the brie and place over spinach salad. Coat chicken and salad with the remaining dressing.