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Baked Chicken and Brie

Baked Chicken and Brie

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LISETTEZ

Baked chicken with Brie Sauce -- a French delight that is simple to cook!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
  3. Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!
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Reviews

North Van Mommy
56
11/9/2006

I made this dish twice. The first time for my French husband using a BC Wine White (slightly sweet). It was VERY tasty and my husband loved it. The 2nd time I made it as for my mom & dad and used my mom's white cooking wine. It wasn't as good. I would recommend using a white wine that you will be drinking for dinner. Adds more flavour than regular white cooking wine.

TweetiBear
42
7/11/2007

Great recipe! We love it...had never tasted brie before, and though it's rather "bitter", it's super in this recipe. While my chicken cooks, I take 1 lb. of cherry tomatoes and cook them down in 1 TBL EVOO. When done, I add 2 TBL good basalmic vinegar and sprinkle with thyme. It sets until the end...I put tomatoes on top of brie before final oven bake. This "tangy" tomato taste really complements the brie!

NewEngland Cooking
37
5/29/2008

This is a great basic recipe that you can get creative with. I made the additions of garlic and Italian seasoning. It's important not to over melt the brie, so keep an eye on it or it mixes with the wine remaining in the dish to create a very thin sauce...best to just let it melt slightly.