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First of all, I want to say THANK YOU SO MUCH for all of the support and feedback you have given me regarding this little passion project. I am so thrilled that you are all excited about this idea and following along. I love hearing from you and it also makes ME excited to keep getting back in the kitchen and playing with these recipes. I also think my husband is really loving this project as he has been deemed the official taste tester. Anywho, let’s get into today’s recipe.

I specifically remember my mom making these sandwiches for the family and then recreating them for my friends in high school. The combination of honey mustard and brie is tough to beat. Luckily, even with the tweaks I’ve made, you still get that Heavenly combo.

Chicken & Brie Sandwich (serves 2): Original

• 2 boneless chicken breasts
• 1 large onion, thinly sliced
• 1 tsp sugar
• salt & pepper
• garlic powder
• mustard marinate
• 6 slices of brie
• butter
• apple – sliced
• French bread

Season chicken with salt, garlic powder  and pepper. Let sit for 1/2 hour and then marinate chicken in a mixture of honey Dijon dressing or Italian dressing and 1 tbsp honey Dijon mustard. Let chicken marinate for 1-2 hours.

Grill chicken and set aside.

In a saucepan, saute onions and sugar in butter until caramelized and lightly browned. Slice chicken into strips. Cut French bread, butter and grill until lightly browned. Make sandwich: Chicken topped with onions, apple and brie. Grill on both sides until cheese is melted and bread is toasted.

Chicken & Brie Sandwich (serves 2): Healthified

• 2 boneless chicken breasts
• 1 large onion, thinly sliced
• salt & pepper
• garlic powder
• grain mustard
• honey or agave
• 2 slices of brie
• coconut oil
• apple – sliced
• arugula
• 7 grain bread

Season chicken with salt, garlic powder  and pepper. Let sit for 1/2 hour and then marinate chicken in a mixture of grain mustard and 1 tbsp honey or agave. Let chicken marinate for 1-2 hours.

Grill chicken and set aside.

In a saucepan, saute onions coconut oil until caramelized and lightly browned. Slice chicken into strips. Cut bread, brush with coconut oil and grill until lightly browned. Make sandwich: Chicken topped with onions, apple and brie. Grill on both sides until cheese is melted and bread is toasted. Add fresh arugula and enjoy!

*If you’re looking for more help with fitness and nutrition, contact me in the comments or visit teamfitfoodies.com*

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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