Previous Recipes

[ChristineAileen]

How do I find recipes from previous issues that are not listed in the recipe finder section? I am specifically looking for the Chicken-and-brie sandwich from the June issue. Thanks.

[mightyh]

If recipes aren't in the recipe finder section, you can always come to the bulletin board section (here) and click on the search button in the upper right hand corner of the screen... type in your key words and then scroll through the responses to see if anyone else has already typed in the recipe to share (which is how I found this for you).

Chicken-and Brie Sandwich with Roasted Cherry Tomatoes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Sandwiches, Burgers, Wraps


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
2 cups halved cherry tomatoes, about 1 pound
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup low-fat mayonnaise
1 tablespoon whole-grain Dijon mustard
1 clove garlic, minced
1 (16 ounce) French bread, cut in half horizontally
3 ounces Brie, sliced
3 cups shredded cooked chicken breast (about 1
pound)
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon kosher salt
2 cups fresh spinach

Preheat oven to 300 degrees.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300 for 15 minutes. Keep warm.

Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.

Yield: 6 servings. 440 cal, 12.3g fat, 34.3g pro, 46.7g carb, 78mg chol, 826mg sod.

Source:
"Cooking Light-6/01"