This is a delicious meal. The salad cuts through the heaviness of the chicken and brie. Perfect combo inspired by Chef Bobby Flay.I make this dish quite a bit!!
Ingredients: serves 4 Salad
-1.5c all purpose flour -4c baby arugula
-2c panko bread crumbs -salt+pepper to taste
-2 eggs -2 tbsp red wine vinegar
-kosher salt, pepper, cajun, garlic powder -2 tbsp seedy mustard
-2 large 8oz chicken breasts – boneless/skinless -2 tbsp bold and spicy dijon
-1/4c EVOO -1/4c evoo + more if needed
-8 slices brie
-2 sliced black forest ham, quartered
In a large bowl, whisk together all the salad ingredients except the evoo. Once those are mixed, start pouring evoo while whisking until evoo is emulsified. Set aside.
Cut your two chicken breasts in half – start as if you were butterflying the chicken and opening it like a book. But cut the whole way through to create 4 chicken cutlets. Pound down to the same thickness.
Add the flour to a bowl, egg to a bowl, and bread crumbs to a bowl. season all bowls with salt, pepper, cajun seasoning and garlic powder.
Dredge the chicken slices in the flour, then to the egg yolk and then into the panko crumbs. Repeat this with all 4 cutlets.
in a large sauce pan, heat evoo over med-high heat. Once the oil is HOT add your chicken breasts. if the oil is ready, you’;; hear the chicken cooking and sizzling. Heat for about 3-4 mins until browned on one side. Flip, and cook another 4-6 minutes or until chicken is fully cooked through. Add the brie cheese, throw a tight fitting lid over the pan and let the cheese melt.
In a separate pan over high heat, heat ham slices. Add on top of the brie.
Add arugula to the dressing, toss.
Serve the chicken with a bit of salad on top!