Apple and Brie-Stuffed Bread

April 12, 2011 at 2:01 pm (Appetizers, black pepper, brie, butter, granny smith apple, granulated sugar, nutmeg, oven, round loaf, salt, sourdough)

Prep time: 15 minutes
Cook Time: 20 minutes
Serves 10.

1/2 t ground nutmeg
1/2 t sugar
1/4 t black pepper
1/4 t salt
1 (1 lb) round loaf sourdough bread
1 T butter, softened
2 (8 oz) rounds brie cheese, cut into 1/2″ cubes
1 large granny smith apple, cored, peeled and chopped
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1. Preheat oven to 350 degrees. In a small bowl combine nutmeg, sugar, pepper and salt. Set aside.

2. Cut a thin slice from the top of the sourdough loaf. Remove bread from inside the loaf, leaving a shell 1″ thick. Cut removed bread into bite-size cubes; place in a resealable plastic bag or airtight container; set aside.

3. Spread butter inside the bread shell; sprinkle with half the nutmeg mixture. Add cheese and apple; sprinkle with remaining nutmeg mixture.

4. Place filled bread shell on a baking sheet. Bake 20 to 30 minutes or until cheese melts. Serve with bread cubes for dipping.

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Spinach-and-Brie Chicken with Tomato Orzo

October 15, 2009 at 2:01 pm (brie, broiler, butter, chicken cutlets, coarse kosher salt, dijon mustard, frozen cut spinach, lemon juice, Main Dish, orzo, parsley, pepper, Quick Dishes, roma tomatoes, Side dish, stovetop, Summer)

Prep: 20 minutes
Total: 25 minutes
Serves 4

Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie or goat cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice
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1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.

2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.

3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

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