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Sage Apple Chicken with Brie

Sage Apple Chicken with Brie

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    8 h 50 m
jesycupcake

jesycupcake

Chicken breasts are roasted with herbs and then topped with apple slices and Brie cheese before being toasted under the broiler. For extra flavor, spoon a couple of tablespoons of wine over each serving.

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 697 kcal
  • 35%
  • Fat:
  • 45.8 g
  • 70%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 1584 mg
  • 63%

Based on a 2,000 calorie diet

Directions

  1. In a large resealable bag, combine the red wine, olive oil, 1/2 teaspoon of salt and 1/2 teaspoon sage. Place the chicken in the bag, seal and shake to coat. Place in the refrigerator to marinate overnight.
  2. Preheat the oven to 400 degrees F (200 degrees C). Place the chicken on a baking sheet. Season with the remaining sage and salt. Discard marinade.
  3. Bake for about 25 minutes, or until chicken juices run clear. Remove from the oven and top each piece of chicken with slices of apple and Brie cheese. Return to the oven and set it to Broil.
  4. Broil the chicken for about 5 minutes, or until the apple and cheese are toasted.
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Reviews

NZCaligal
5

NZCaligal

11/25/2007

This isn't the cheapest recipe in the book, but it is extremely simple and tastes like a gourmet dish from a fine restaurant - but served in our kitchen! My husband liked it, and I loved it. I used fresh sage when I baked it, as I'd run out of dried. Served it with a garlic/shallot/olive oil/white wine rice /green bean pilaf (impromptu concoction!), and it was wonderful.

NickiCan'tCook
4

NickiCan'tCook

10/23/2007

This recipe was fantastic. A very sophisticated flavor. The kids (age 7 and 8) didn't care for it too much, but my husband and I LOVED it. The red wine marinade does turn the chicken a purplish color, so don't be alarmed. I would recommend slicing the apples very thin and going a little heavy on the brie. That's what I did and it was delicious.

Kara Wolfe
2

Kara Wolfe

1/7/2008

Was just ok. Didn't have sage so I used a little bit of Herbs de Provence...might have been why it wasn't that great.

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