Baked Italian Chicken Breast with Brie
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 breasts
- 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
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour white wine and water into a 9x13-inch baking dish.
- Combine oregano, black pepper, and salt in a bowl; massage onto both sides of chicken breasts. Transfer chicken to the baking dish; sprinkle with pepper flakes.
- Bake in the preheated oven for 25 minutes. Arrange tomatoes, mushrooms, and garlic around chicken; sprinkle 2 tablespoons Parmesan cheese over chicken and vegetables. Continue baking until chicken is no longer pink in centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
- Sprinkle remaining 2 tablespoons Parmesan cheese over chicken breasts; top each with 1 slice prosciutto and 2 to 3 slices Brie, arranged diagonally on top prosciutto.
- Bake until cheese is melted, 5 to 10 minutes.
Source
Original recipe: View Original