Baked Chicken and Brie

61 Reviews

Prep: 5 min
Cook: 45 min
Ready In: 50 min

“Baked chicken with Brie Sauce -- a French delight that is simple to cook!” - by LISETTEZ

Ingredients

1 cup light beer or dry white wine
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 teaspoon dried oregano, or to taste
8 ounces Brie cheese

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Metric US

Original recipe yields 4 servings

Directions

Preheat the oven to 400 degrees F (200 degrees C).
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.
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!

Nutrition

Amount Per Serving (4 total)

Calories
339 cal
17%

Fat
18.6 g
29%

Carbs
1.5 g
< 1%

Based on a 2,000 calorie diet

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Reviews (61)

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North Van Mommy

Nov. 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 m..." See morey 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

Jul. 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 T..." See moreBL 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

May. 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 w..." See moreine remaining in the dish to create a very thin sauce...best to just let it melt slightly."

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