Chicken, Apple & Brie Rolls with Spinach & Strawberry Salad

For the Chicken Rolls

4 chicken breast cutlets, pounded thin

1 apple, thinly sliced — Honeycrisp or Granny Smith both work

4 oz brie, rind on, sliced

2 T olive oil

Salt and pepper

Toothpicks to secure

For the Salad

6 cups baby spinach

1 cup strawberries, sliced

1/4 cup sliced almonds, toasted

1/4 red onion, very thinly sliced

For the Dressing

3 T balsamic vinegar

2 T olive oil

1 tsp honey

Salt and pepper

Preparation

Preheat oven to 375°F. Pound the chicken cutlets thin and even — if they're not flat, they won't roll cleanly and the brie will escape. That's annoying.

Season each cutlet with salt and pepper. Lay apple slices down the center and top with brie. Roll each cutlet up tightly and pin with toothpicks. Don't be shy with the toothpicks — they need to actually hold.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the rolls on all sides until golden, turning carefully with tongs, about 6 minutes total. You want real color on the outside.

Transfer the skillet directly to the oven and bake for 15 to 20 minutes until the chicken is cooked through. The brie will have melted into everything by now, which is exactly the point. Let the rolls rest for a few minutes before slicing — this also gives you time to pull the toothpicks out before someone bites into one.

Whisk together balsamic, olive oil, honey, salt, and pepper. Toss spinach, strawberries, almonds, and red onion with the dressing just before serving.

Slice the rolls on a diagonal and serve over the salad. The warm chicken against the cold dressed greens is the whole appeal here.