4 boneless, skinless chicken breast or 6 to 8 thighs
2 tablespoons grainy Dijon mustard
2 tablespoons honey
1 ½ tablespoons Gochujang pepper paste
¼ teaspoon salt
3 tablespoons orange juice
½ cup olive oil + for cooking
1/3 cup cornstarch
1/3 cup panko bread crumbs
Fresh spinach leaves
8 to 12 slices Brie
In a large bowl, whisk together the mustard, honey, Gochujang, ¼ teaspoon salt, orange juice and olive oil until smooth. Marinate the chicken in the mixture for 5 to 10 minutes.
In another container, mix together the cornstarch and panko bread crumbs until thoroughly combined.
Drizzle enough olive oil to lightly coat the bottom of a skillet or pan and heat on medium high heat until olive oil is jut lightly smoking. Dredge the marinated chicken through the panko mixture and carefully place on the hot skillet. Cook for 4 to 7 minutes on the first side (depending on thickness of the chicken) until golden brown. Flip the chicken over.
Place a few spinach leaves on each chicken. Top with slices of Brie. Cook for another 4 to 7 minutes until bottom is golden brown and Brie is melted. Serve immediately. In the picture above, the chicken is served on a bed of Garlic Mashed Cauliflower.
Tip 1: When you flip over the chicken, if your pan is dry, you can add more olive oil to coat.
Tip 2: Depending on the thickness of the chicken, you’ll have to adjust the cooking time. If the chicken is quite thick, you may want to thin it down using a meat pounder to achieve more even cooking.