Simple Italian-flavored baked boneless chicken breast with melted Brie on top that is quite easy to prepare. Good for impressing family and friends or for a romantic supper (you can omit the garlic). This recipe is particularly enjoyable because it’s simple to personalize. Try slicing artichoke hearts instead of prosciutto, for instance, or top the dish with a different soft cheese. Bell peppers, pepperjack cheese, and light beer will give it a more southwest flavor. Males adore it.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ¾ cup dry white wine
- ¼ cup water
- 2 tablespoons dried oregano
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 2 large skinless, boneless chicken breast halves
- 1 pinch red pepper flakes, or to taste
- 2 roma tomatoes, chopped
- 2 large mushrooms, sliced
- 1 clove garlic, chopped
- ¼ cup grated Parmesan cheese, divided
- 2 slices prosciutto
- 4 ounces Brie cheese, cut into 1/4-inch slices
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Pour white wine and water into a 9×13-inch baking dish.
- Mix oregano, black pepper, and salt together in a bowl; massage oregano mixture onto both sides of chicken breasts. Arrange coated chicken breasts in the baking dish; sprinkle with red pepper flakes.
- Bake chicken in the preheated oven for 25 minutes. Place tomatoes, mushrooms, and garlic around the chicken breasts; sprinkle 2 tablespoons Parmesan cheese over chicken and vegetables. Continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle remaining 2 tablespoons Parmesan cheese over chicken; top each chicken breast with 1 slice prosciutto and 2 to 3 slices Brie cheese diagonally atop prosciutto.
- Bake until Brie cheese is melted, 5 to 10 minutes.
- Total baking time for the chicken should be about 40 to 45 minutes. Depends on your oven. If you have a good gas oven, I would recommend cutting down the baking time by a few minutes. A meat thermometer is also great if you’re making a new type of meat or if you’re not familiar with your oven or stove.
Nutrition Facts
| Calories | 652 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 207 mg |
| Dietary Fiber | 4 g |
| Protein | 68 g |
| Saturated Fat | 15 g |
| Sodium | 2075 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This is my ad lib / didn’t have a bunch of these ingredients so went with what I DID have version. I also wanted to lighten it up a little bit. SO: I used red wine instead of white. I added a little bit of onion powder to the chicken coating. I added chopped scallions to the juices, along with the mushrooms, tomatoes, garlic and red pepper flakes. I didn’t have prosciutto OR parmesan, but I wanted to add something that was a little salty and gave the meal a sharp edge. I had some grainy Dijon mustard, so I spread the chicken with that, and put the brie on top. Result? Still delicious! I served it over rice, but I think it would be good with any kind of grain, potato or pasta. And for those who are counting, this version was 7 WW personal points. Not bad!
This was so good! Made it exactly as per the recipe and added scallions and crumbled a few pecans on top. Excellent!
Did not have any prosciutto so added a strip of low sodium bacon to each breast about 10 minutes after I put the chicken in the oven. Turned out great
This is a pretty good recipe. Lesson the seasonings by 1/2 or 2/3rds. Didn’t add tomatoes, and used very thin sliced black forest ham. Was really good. Will definitely make again.
Fabulous! Grilled chicken until seared. Transferred to baking dish.
Had no white wine so substituted with Limoncello. Also wrapped with bacon instead of prosciutto. My wife said it was the best thing I’d ever cooked. That’s what I call a winner.
We basically followed the recipe as written and it was very good and I will make it again. We ended up with a lot of juice in the pan so next time I will drain that off when I add the cheese / prosciutto and make a quick pan sauce for pasta. I will also add scallions as suggested by others. You could use diced canned tomatoes too when fresh are tasteless. I agree with another reviewer that there was too much pepper and oregano. It makes an impressive yet easy company dinner with only a few small adjustments.
Sorry I was too busy dishing out to take a picture! Finally a highly rated recipe that deserves it. So, so good. I made this for an Italian themed family dinner family party of 10. Slight changes I made were to marinate the chicken in the oregano, salt & pepper, (and fresh Basil) overnight. The cooking time was almost bang on and they were tender and flavourful woot! Also, and I almost did it this time, but next time I would put the veggies in right from the start. The wine in the pan keeps them from sticking and likely burning as well. I also added shallots and big chunks of elephant garlic in with the veggies. Thanks so much for this amazing recipe.
Yum! The creamy brie was delicious with the chicken and mushrooms! I added scallions (as another reviewer suggested) and used a whole package of baby portabella mushrooms and more tomatoes so there would be more of the veggies. I used chicken broth and a little lime juice instead of the water and it turned out great. Served this with a spinach, mango, and avocado salad. Thank you for a great meal!
I recommend cutting the salt, pepper, and oregano by half. I also recommend rubbing olive oil on the chicken breasts before rubbing on the spices.
We loved this recipe and will make it again but with some additions like a few dashes of True Lemon crystals and Italian parsley for the rub portion to brighten it up with a tart flavor, and rough chopped scallions added to the other vegetables. Very easy to make and great with a simply dressed salad.
Very tasty and easy . Wonderful Good company fare