Relatively simple baked boneless chicken breast with Italian flavorings topped with melted Brie...aka suuuuper yummy. Good for a romantic dinner (you can skip the garlic) or to impress family and friends. This dish is really fun because you can customize it easily. For example, instead of prosciutto try sliced artichoke hearts, or try a different soft cheese on top. Make it more southwestern with pepperjack cheese, light beer, and bell peppers. Guys love it.

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Ingredients

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

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Pour white wine and water into a 9x13-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.

Cook's Note:

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

652 calories; 29.4 g total fat; 207 mg cholesterol; 2075 mg sodium. 11.3 g carbohydrates; 67.7 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/05/2014
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. Read More
(6)
13 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/05/2014
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. Read More
(6)
Rating: 4 stars
03/05/2014
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. Read More
(6)
Rating: 5 stars
07/13/2014
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! Read More
(5)
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Rating: 4 stars
01/11/2015
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. Read More
(4)
Rating: 4 stars
07/28/2013
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. Read More
(3)
Rating: 5 stars
06/06/2013
Very tasty and easy. Wonderful Good company fare Read More
(2)
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Rating: 5 stars
12/28/2014
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. Read More
(2)
Rating: 5 stars
08/05/2015
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. Read More
(1)
Rating: 5 stars
08/11/2015
Fabulous! Grilled chicken until seared. Transferred to baking dish. Read More
Rating: 4 stars
01/18/2016
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. Read More