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Chicken and brie are a perfect pairing for salads, soups, and main courses. When purchasing brie, ensure it is ripe but not discolored or smelly. Chicken with brie can be combined with sweet or savory flavors, and substitutions can be made. Recipes include a summer salad, spinach salad with grilled chicken and melted brie, and stuffed chicken breast with caramelized onion and garlic.
Brie and chicken seem made for each other. Both are delicate in texture and brimming with subtle flavour, and each is able to stand up to other, stronger flavours. Cooks around the world have discovered that there are many ways to marry chicken and brie in salads, soups and main courses that will appeal to almost any diner, from kids to foodies.
The first order of business is to purchase a sufficiently ripe round of brie. Unlike fruit, brie and other soft or semisoft cheeses won’t continue to ripen after purchase. The packet should give slightly when pressed. If the cheese has taken on a dark yellow to brown color cast and has a scent, it belongs in the garbage. Good brie smells sweet, and when brought to room temperature, it oozes gently but doesn’t appear watery.
Brie chicken combines well with many other flavors, whether they’re sweet or savory. This means that the chef is really only limited by what is at hand and the imagination. The wise cook knows that it’s easy to make one or more substitutions in a chicken with brie recipe and that the results might even be more delicious than the original.
An almost simple way to serve chicken with brie is salad. A summer salad can combine whatever raw vegetables the cook has on hand with chunks of diced cold chicken breast and cubes of room-temperature brie. A great way to dress this salad is with olive oil, lemon, and some coarsely chopped fresh herbs, such as basil or thyme.
Another chicken with brie salad that takes a little more effort, but is well worth it, is a spinach salad with boneless chicken breasts that are grilled, roasted, or baked and to which a wedge of brie is added at the top. two minutes. After the cheese has melted and the chicken has cooled, cooks can cut it into bite-sized pieces and add it to a bowl of spinach. A simple dressing of olive or safflower oil, a little balsamic or fig vinegar, and a drizzle of honey or other sweetener makes this salad shine. Some cooks like to add crumbled bacon too.
Stuffed breast chicken is easier to prepare than the elegant presentation suggests. Diced onion and garlic that have been cooked to a rich, golden hue and caramelized in a splash of white wine make for a solid base. Adding a square of brie to the caramelized reduction and wrapping each with flattened boneless chicken breast is the second and final step before cooking and serving to the applause of your guests.
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