Warm Brie Chicken Breast Sandwich

I can't believe I'm going to say this....I bought yet another cookbook. It's not my fault, really! It's the fault of Bart Rinker, a guest at the resort. He was in the lobby on Saturday morning and had purchased both of Devin Alexander's cookbooks. She is the author of The Biggest Loser Cookbooks and I met her earlier this year when she came to the resort to spend a couple of days with Chef Cameron. She is actually using some of his recipes for her next dessert cookbook. I purchased The Most Decadent Diet Ever book and had to try this chicken sandwich on Sunday night. Super easy and really good. The brie adds such a silky texture and a great salty component. I also got to use some of my arugula out of my garden. This recipe is for one sandwich but is easy to make additional ones. I will try to post more of her recipes over the coming weeks but highly recommend that you all look for her books. Well worth the investment!
Bon appetite and stay well until next time!

Warm Brie Chicken Breast Sandwich

1 serving

1 3 1/2 ounce 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 teaspoon Dijon mustard, optional
1 small handful arugula leaves

Preheat 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.
301 calories