I have recently come to the conclusion that you really can't go wrong with Brie. It has a great flavor that is easily complemented, and when you melt it down, it becomes this creamy, smooth, yet gooey mouthful of bliss. Ok, that may be a little extreme, but come on, it really is delicious!
I had originally decided on just a simple brie stuffed chicken breast, but Cal threw me a curveball by recommending some pepperoni. So, I lightly pounded my chicken breast, laid down some dijon mustard, brie and pepperoni and rolled it on up. I sprinkled on some salt and pepper and tossed them into the oven. While they cooked, I whipped up some brown buttered egg noodles and lima beans. Cal is a master when it comes to sauces, and proved it once again with a spicy aioli.
The meal itself practically melted in my mouth. Another win in the kitchen for me. Especially since it comes in at only 365 calories!
Brie and Pepperoni Stuffed Chicken
2 boneless, skinless chicken breasts
6 slices pizza pepperoni OR 3 slices sandwich pepperoni
2 oz brie cheese, cut into 4 slices
2 tsp dijon mustard
Salt and pepper
Lightly pound out chicken so that it will be rollable. Paint one side of breast with mustard, then layer on pepperoni and brie. Roll and sprinkle with salt and pepper to taste. Bake in a 400 degree oven for about 30 minutes or until your chicken reaches 165 degrees.
1/4 c mayonaise
2 T hot sauce
1 tsp dijon mustard
1/2 tsp lemon juice
Salt and pepper to taste.
Combine all ingredients, whisking until smooth. Serve with chicken.
Brown Buttered Noodles
1 cup egg noodles, dry
1/4 c salted butter
Cook noodles according to package directions. Melt butter in a pot, allowing it to brown. For those who may have not browned butter before, let it melt over medium high heat until it begins to foam. Continue to cook over medium heat until foaming stops and the butter shows brown specks. Pour over cooked noodles.
1 c lima beans (I use frozen)
1 T butter
Salt and pepper
Boil beans in water and 1T butter. Drain, toss with salt and pepper.