Brie Stuffed Chicken With Beet Salad & Candied Pecans

Name: Brie Stuffed Chicken With Beet Salad & Candied Pecans
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 4 pieces Sealand Chicken Stuffed With Brie And Apples, frozen; 1 cup Pecans fresh; 2 Tablespoons Butter unsalted; 2 Tablespoons Light Brown Sugar; 1/4 teaspoon salt; 1 Tablespoon rosemary leaves; 1/4 teaspoon chilli flakes; 1/4 teaspoon garlic powder; 3 cups arugula; 2 avocados, thinly sliced; 2 small cucumber, thinly sliced; 1 apple, thinly sliced; 1 shallot thinly sliced; 1/2 cup cranberries; 4 beets, cooked and sliced; 1 teaspoon Dijon mustard; 1 1/2 teaspoon honey; 1 1/2 tablespoon white wine vinegar; 1/4 teaspoon salt; 3 tablespoons olive oil

Looking for a beautiful and flavorful dinner that feels gourmet but is simple to prepare? This Brie Stuffed Chicken with Beet Salad and Candied Pecans is a show-stopping meal that combines sweet, savory, creamy, and crunchy elements in every bite. Featuring Sealand Chicken Stuffed With Brie and Apples, served over a vibrant beet salad with avocado, apples, cranberries, and homemade candied pecans. This meal strikes the perfect balance of elegance and ease.

It’s ready in just 30 minutes and makes an excellent option for dinner parties, romantic dinners, or upscale weeknight meals.

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

30 minutes

Elevate your dinner with this Brie Stuffed Chicken served over a fresh beet and arugula salad, topped with crunchy homemade candied pecans. A perfect balance of creamy, sweet, savory, and crunchy. Elegant enough for entertaining yet easy enough for weeknights, ready in just 30 minutes.

Author:

Sealand Quality Foods

Ingredients

4 pieces Sealand Chicken Stuffed With Brie And Apples, frozen

Candied Pecans

1 cup Pecans fresh
2 Tablespoons Butter unsalted
2 Tablespoons Light Brown Sugar
1/4 teaspoon salt
1 Tablespoon rosemary leaves
1/4 teaspoon chilli flakes
1/4 teaspoon garlic powder

Beet Salad

3 cups arugula
2 avocados, thinly sliced
2 small cucumber, thinly sliced
1 apple, thinly sliced
1 shallot thinly sliced
1/2 cup cranberries
4 beets, cooked and sliced

Dressing

1 teaspoon Dijon mustard
1 1/2 teaspoon honey
1 1/2 tablespoon white wine vinegar
1/4 teaspoon salt
3 tablespoons olive oil

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Directions

Remove the Sealand Apple and Brie Chicken from the bag, and seal the bag.
Preheat the oven to 375 degrees F.
Place the chicken in a single layer on a baking sheet, lined with parchment paper for easy cleanup.
Cook in the oven for 30-40 minutes until golden and cooked through, rotating the pan halfway.
In the meantime make the nuts in a skillet over medium heat, add in all the ingredients.
Keep stirring the nuts until they are caramelized, this takes 5-6 minutes.
Spread the nuts in a single layer on parchment paper, and let them dry until crunchy.
In the meantime make the salad, mix all the ingredients in a bowl.
For the dressing, mix the ingredients in a bowl until smooth.
Pour the dressing over the salad, and top with the nuts.
Top the salad with the chicken and enjoy.

Brie Stuffed Chicken With Beet Salad & Candied Pecans