Categories: chicken, not-tried, sandwich

Ingredients

• 4 t. olive oil, divided
• 3 medium-sized tomatoes (about 1 pound)
• 2 T. plus 1 t. balsamic vinegar, divided
• 1 T. chopped fresh thyme
• 1/2 t. kosher salt, divided
• 1/8 t. black pepper
• 1/4 c. low fat mayonnaise
• 1 T. whole-grain Dijon mustard
• 3 garlic cloves, minced
• 1 16-ounce loaf French bread, cut in half horizontally
• 3 oz. Brie cheese, sliced
• 2 boneless, skinless chicken breasts (about 1 pound)
• 1 c. chicken broth
• 2 c. fresh spinach

Directions

1. Heat 2 t. olive oil in medium-sized skillet, over medium heat. Season chicken breasts with a dash of salt and pepper on side, then add to skillet. Brown each side, then add chicken broth to pan. Bring to a boil, then reduce to a simmer. Place lid loosely over pan and allow chicken to cook for approximately 20 minutes. Once chicken is cooked and has cooled for several minutes, hand-shred the chicken and set aside in a bowl.

2. Meanwhile, preheat oven to 300 degrees F. Line a cookie sheet with aluminum foil. Thinly slice tomatoes and place in single layer on cookie sheet. Sprinkle the tomatoes with 1/4 t. salt, pepper and thyme. Drizzle with olive oil and 2 T. vinegar. Bake at 300 degrees F for 15 minutes. Keep warm.

3. Combine mayonnaise, mustard and minced garlic in a small bowl. Spread mayonnaise-mustard mixture evenly over top half of bread loaf. Arrange warm tomato slices evenly over bottom half of loaf. Place Brie slices over tomatoes and top with shredded chicken.

4. Combine 2 t. oil, 1 t. vinegar and 1/8 t. salt in a medium bowl, whisking together. Add spinach and toss gently to coat. Top chicken with spinach mixture, then replace top half of bread. Cut loaf into 6 pieces and serve immediately.

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