Seared Chicken breasts with Creamy Brie sauce, white rice and black beans and Kale and Collard greens with green beans

The other day I was going through my online recipe book wondering what dish I should make my mother in law. I love mom very much. She is our rock in every sense of the word. Every time I have shared time with her and my second family, Brie always makes its way to the table. I think I fell for brie when I met my significant other. The taste and creaminess soothes my palate. I ran into the perfect entrée, consisting of seared chicken breasts with a creamy hot brie sauce. I decided to pair it up with some green beans and collard and kale greens and white rice with black beans. This of course was my choice. If you find something you would love to pair these chicken breasts and brie with go right ahead. On another note, boneless chicken breast can be used but do not sear them as much as mine because I love bone in and boneless would just over dry if seared to much.

Ingredients:

6 Chicken breasts with bone in

4 tbsps chopped garlic

½ cup chopped green onions

½ cup Olive oil

1 tsp salt

1 tsp pepper

1 cup white rice

4 cups chicken stock

Bunch of kale greens

Bunch of collard green beans

Fresh grean beans ends trimmed

1 pkg salted pork

1 can black beans or two cups if you cook your own

1 lrg brie wheel

2 cans table cream (Found in the baking aisle next to sugar and evaporated cream. We need table non sugared though)

½ stick butter

Yes I know…..this already sounds like one of those meals you leave your calorie counter hidden somewhere. This should count for 2 cheat days then…lol.

Directions:

In a medium sauce pan start boiling 1 cup water and 2 cups of chicken stock with the ½ stick of butter. When it starts boiling add the 1 cup of white rice and can of black beans and lower the heat 2 notches and cook for 17 minutes. 

With the rice out of the way, start by washing your greens very well.

They normally come with a little dirt since they grown on the ground and are not really washed thoroughly when placed on our produce aisles. You chop into long strips and start with a heated sauté pan. Add ¼ cup olive oil and ½ tsp sea salt and ½ tsp pepper. Let it heat up and then add 1/4 cup chopped salted pork and 2 tbsp chopped garlic. Sauté it for a good ten minutes and medium heat. On another sauté pan, add the rest of the olive oil and the rest of the chopped garlic.

Heat it up really well on high and add the chicken breast with chicken down and bone up. Press down with with a lid or grill press. Add the rest of the salt and pepper left on the chicken breasts and sear them really well on each side for 10 minutes on each side. Have your oven on 450 waiting. On a baking sheet, add baking spray or spread a little butter to add your seared chicken breasts to. Place in oven for 30  minutes covered with paper foil. Going back to your greens, add the chopped greens to your salted pork and sautéed oil and garlic. Saute then lower the heat. Let it simmer with 1 cup of chicken stock. While that is boiling, cut your green beans. Add them and stir then cover for five minutes and then un cover and turn off the heat. Your green beans should be slightly crunchy. The only thing you should have cooking by now are your chicken breasts in the oven. 

On a medium saucepan, add 1 cup chicken stock left and 2 cans of table cream with a pinch of salt and pepper. Let it heat up for a bit. You can wait and place the heat up when your chicken breasts are almost done so your sauce will be ready to serve with your food altogether. When you heat it up, add the brie wheel and stir like a mad crazy woman. Do this until your brie is completely melted and your hand hurts. Just kidding. When you start serving add a sprinkle atop the brie sauce which should be served atop the chicken breasts. Enjoy! <3