If you’re a cheese lover like me you’re in for a treat. This brie chicken sandwich is restaurant quality and loaded with deliciousness!
You know those delicious sandwiches you order in a restaurant and think, “why can’t I have this at home?” You can. This is it. Brie chicken sandwich gets a fun update with an apple, pear, and apricot jam slaw that ties it all together so perfectly. The crisp apples and pears create a nice crunch, and the sweetness of the apricot jam blends wonderfully with the rich melted brie.
Oh and I almost forgot about the marinade! My new go-to marinade. It’s a mixture of white wine, olive oil, apple cider vinegar, garlic powder, and herbs. Soak your chicken in it for at least an hour before roasting and you’ll thank me later. Paul got dental work done this week and was struggling with solid foods, but he sucked it up for a couple bites when it came out of the oven. The smell was too overwhelming not to try ;).
And apparently the taste was too overwhelming for me to not eat one and a half of the sandwiches on that tray. No joke. I’m not even embarrassed. (Okay I’m like 2% embarrassed, but it was a Friday night so cheat night right? Besides, I was hungry and there are worse things.) I mean come on, look at the melted cheese!
This brie chicken sandwich is a fun, easy recipe for a summer date night. Especially since you already have a bottle of wine open for the marinade and an hour to kill. If your kiddos like brie, it’s also good for the family! I’ve always loved brie cheese, even as a little girl. That being said, I also used to ask for escargot at restaurants when I was like five, so maybe check with someone normal.
Paul and I use whole wheat bread for almost everything, but 10/10 would recommend eating this sandwich on a toasted onion roll. It really is all the yums.
- FOR THE MARINADE:
- 2 large chicken breasts cut in half to make 4 breasts
- ⅓ cup white wine
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 tbsp of garlic powder
- ¼ tsp of salt and pepper
- 1 tsp oregano
- 1 tsp basil
- FOR THE SLAW:
- 1 bosc pear
- 1½ green apples
- 2 tbsp apricot preserves
- FOR THE SANDWICH:
- 8 oz brie cheese
- onion rolls (optional)
- Preheat your oven to 425
- Slice your chicken breasts down the middle to create 4 breasts and place in a large bowl
- Pour all of the marinade ingredients over the chicken
- Mix well, cover with plastic wrap, and let marinate for 1 hr
- When your chicken is done marinating, remove breasts from the bowl and place on a prepared baking sheet. Pour a little bit of the marinade on top of each chicken breast. (I like to roast my chicken breast at 425 for for 16-18 minutes or until internal temp has reached 170 degrees)
- While your chicken cooks, prepare your slaw
- Cut apple and pear into thin strips (like small french fries) and mix in a bowl with 2 tbsp of apricot preserves (As the slaw sits for a little bit the jam will liquify and coat your apples and pears better)
- Broil your brie cheese on top of either your chicken or your roll and then assemble your sandwich.