Baked Chicken with Brie
Chicken is baked in a fairly standard type of way but then just before serving slices of Brie are laid on the chicken and melt creating a rich, gooey like sauce from the cheese.
Ingredients
Serves: 4
- 1 cup (250ml) beer or dry white wine
- 4 skinless, boneless chicken breast halves
- 1 pinch salt and black pepper, to taste
- 1 teaspoon dried oregano, or to taste
- 250g Brie cheese
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Preheat the oven to 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 then 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 6mm 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.
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Reviews and Ratings
Global Ratings:
(100)
Reviews in English (76)
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. - 09 Nov 2006 (Review from Allrecipes USA and Canada)
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! - 11 Jul 2007 (Review from Allrecipes USA and Canada)
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. - 29 May 2008 (Review from Allrecipes USA and Canada)