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.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • 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.

  • 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.

  • Broil the chicken for about 5 minutes, or until the apple and cheese are toasted.

Nutrition Facts

697 calories; 45.8 g total fat; 124 mg cholesterol; 1584 mg sodium. 13.4 g carbohydrates; 36.7 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2007
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. Read More
(5)

Most helpful critical review

Rating: 3 stars
01/07/2008
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. Read More
(2)
15 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/26/2007
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. Read More
(5)
Rating: 5 stars
11/26/2007
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. Read More
(5)
Rating: 5 stars
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. Read More
(4)
Advertisement
Rating: 3 stars
01/07/2008
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. Read More
(2)
Rating: 3 stars
08/09/2010
Considering the rating I was really excited about this recipe and ended up being quite disappointed. It was good and worth making once but I wont be making it again. I recommend that if you make this marinate the apple slices with the chicken for at least half of the time and serve with asparagus. We served it over rice. Read More
(1)
Rating: 2 stars
01/16/2009
This dish was odd. It is defiantly an acquired taste. It wasn't terrible but I don't think I would make it again. Surprisingly my boyfriend liked it and I didn't. He doesn't normally like meals like this. Read More
(1)
Advertisement
Rating: 4 stars
10/22/2007
i really liked the combination of flavors in this dish! My husband doesn't usually like brie and liked this dish. I didn't have red wine on hand so I used white wine w/ a dash of red wine vinegar in it. Read More
(1)
Rating: 4 stars
07/02/2015
This recipe is simple to prepare and combines great flavors. The red wine does make the chicken an interesting purple/red color. Chicken breasts are a bit thick next time I will be using cutlets or slicing the breasts before adding toppings & broiling. Read More
Rating: 3 stars
05/04/2010
This was good though I have some suggestions: More sage slightly less time in the oven and watch it carefully in the broiler! Read More
Rating: 5 stars
12/15/2009
Excellent! I used Whoop Whoop Shiraz for the marinade and it paired very well with the brie. I only marinaded it for 6 hours and it was still moist and very flavorful. It was a little difficult to eat with the apple slices on top and the brie didn't melt so it wasn't mixed. If you aren't worried about presentation maybe chop them up and mix them together? Also the chicken is an alarming deep purple color. But VERY good. Will definitely make again! Read More