This recipe intrigued me because you grilled the lemon before you squeezed it onto the chicken. I found the grilling the lemon made it easier to squeeze and therefore more juice seemed to come out. I also found that it gave the lemon a slightly different flavour. I enjoyed this recipe. I found that the sourness of the lemon was nicely contrasted with the creaminess of the Brie. My kids also really enjoyed the lemon and the Brie so all in all it was a success.
Original recipe from Bobby Flay
Ingredients
4 boneless, skinless chicken breasts, pounded thin
Olive oil
Salt and freshly ground black pepper
1/2 pound Brie,
2 lemons, halved
Directions
Heat the grill to high.
Brush the chicken on both sides with oil and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 2 minutes per side. Put a few slices of cheese on each breast, close the cover and let it melt slightly, about 40 seconds. Brush the cut side of lemons with oil and grill, cut side down until golden brown and slightly charred, about 45 seconds.
Squeeze the grilled lemon on top and drizzle with olive oil.
4 boneless, skinless chicken breasts, pounded thin
Olive oil
Salt and freshly ground black pepper
1/2 pound Brie,
2 lemons, halved
Directions
Heat the grill to high.
Brush the chicken on both sides with oil and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 2 minutes per side. Put a few slices of cheese on each breast, close the cover and let it melt slightly, about 40 seconds. Brush the cut side of lemons with oil and grill, cut side down until golden brown and slightly charred, about 45 seconds.
Squeeze the grilled lemon on top and drizzle with olive oil.
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