Baked Chicken And Brie Food

BAKED ITALIAN CHICKEN BREAST WITH BRIE

Steps:

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

BAKED CHICKEN AND BRIE

Steps:

• Preheat the oven to 400 degrees F (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, and 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 1/4 inch 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. Voila, chicken with Brie sauce is complete!

GARLIC BUTTER AND BRIE CHICKEN

Steps:

• Turn oven on to around 200 degrees celsius.
• Line baking tray with baking paper.
• Make approx 3 inch cut in thick side of chicken fillets to make a pocket, but don't cut right through.
• Fill pockets with brie.
• Pour breadcrumbs/cornflake crumbs onto a plate.
• Roll chicken in crumbs until coated - it doesn't have to be perfect, a few missed bits won't hurt.
• Place crumbed chicken onto baking paper on baking tray.
• Put 4 teaspoons of garlic butter onto each chicken fillet, or more if you like.
• Bake for 20 - 30 minutes, depending on the thickness of the fillets.

SAVORY CHICKEN AND BRIE

Steps:

• Saute onions and pancetta in skillet until onions translucent and pancetta browned adding 1 tbs. olive oil if necessary.
• Add minced garlic to onion and pancetta mixture and saute for 1 minute.
• Lay chicken open on work surface and spread 1/2 of onion mixture on one side of each chicken breast.
• Place 1-2 slices of brie on top of onions.
• "Close" each chicken breast and secure sides with toothpicks.
• Heat 1 tbs. olive oil on medium high heat.
• Dredge each breast in egg then flour mixture and place in skillet.
• Cook for 6-7 minutes per side depending on thickness of chicken.
• *Don't forget to remove toothpicks before serving.

BAKED BRIE

Steps:

• Preheat oven to 400 degrees F.
• In small skillet, melt butter over medium heat.
• Add onion & garlic. Saute until onion is golden brown, then set aside.
• Microwave Brie & cream cheese in large bowl just until melted.
• Whisk in onion mixture, sour cream & remaining ingredients [except for the loaf of bread!].
• Season to taste with salt & pepper.
• Cut off top of bread loaf, & scoop out center, leaving 3/4" thick shell of bread.
• Spoon in cheese mixture.
• Cover with bread lid, & wrap in foil.
• Bake cheese-filled loaf until filling bubbles, about 1 hour.
• Unwrap & place on platter.
• Remove bread lid, & sprinkle sheese with paprika.
• Serve with crackers and/or vegetables [broccoli/cauliflower florets, carrot & bell pepper sticks, etc.

CHICKEN BREAST WITH CRANBERRY AND BRIE IN PUFF PASTRY

Steps:

• Heat oil in a large saute pan over medium high heat, and add the minced garlic.
• Season the pounded chicken with salt and freshly ground pepper.
• Brown the chicken in oil on both sides for about 5 minutes, and set aside to cool.
• Preheat oven to 350°F.
• Cut chicken breasts in half, if they are large, so they are about 2-3 oz each, or about 3x2 inch pieces.
• Roll out each 1/2 of the puff pastry to a rectangle about 8" x 18", and cut into thirds, so each one is about 8" x 6".
• You will have 6 rectangles in total.
• Place a piece of chicken at one end of the pastry, and top with 2 slices of Brie and 2 tablespoons of cranberry sauce.
• brush the edges of the pastry with egg, and roll it so that you end up with a double layer of pastry on the bottom, and the chicken is also at the bottom.
• Pinch to seal the edges of the pastry and brush the top and sides of the bundle with more of the beaten egg.
• Make sure there are no holes in the pastry.
• Bake at 350 for 20 - 25 minutes, or until golden brown.
• Cranberry Cream Sauce:.
• Mix together the corn starch and water to a paste, and set aside.
• Put the cranberry juice, wine, Dijon mustard, and cream in a medium saucepan and heat to just simmering.
• Add the corn starch mixture, and stir, or whisk, until thickened, for about 1 or 2 minutes.
• To Serve:.
• Make a puddle with about 1/4 cup of sauce on the plate. Place the chicken bundle on top, so that some of the sauce peeks out from underneath.
• If desired, garnish the plate with a few fresh cranberries.
• *To make this a little more health friendly, try using 1 sheet of Phyllo pastry per chicken breast instead of the puff pastry.

BAKED CHICKEN AND BRIE

Steps:

• Preheat the oven to 400 degrees F (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, and 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 1/4 inch 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. Voila, chicken with Brie sauce is complete!

ROASTED CHICKEN AND BRIE HOLLY MINI BITES

Steps:

• Preheat broiler. Cut baguette into 24 slices; place on foil-lined baking sheets. Combine mayonnaise and garlic; spread evenly over baguette slices. Add a half slice of chicken to each. Combine apple jelly and fig preserves; spread evenly over chicken., Add one baby spinach leaf to each slice. Standing the Brie wheel on end, cut crosswise into six narrow slices. Lay slices flat; cut each into four wedges. Add one cheese wedge to each baguette. Top with 3 cranberries. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Cool 5 minutes before serving.

CHICKEN WITH BRIE AND CARAMELIZED ONIONS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt 1/2 cup butter in a large skillet; cook and stir the onion in the butter until caramelized, about 10 minutes. Stir in the sugar and cook until the sugar completely melts, about 5 minutes. Remove from heat and set aside to cool completely.
• Mix together the flour, salt, and pepper in a shallow dish. Whisk together the egg and water in a small bowl. Dredge each chicken breast in the flour; shake off the excess flour and then dip the chicken in the egg and water mixture.
• Heat the olive oil in a large skillet over medium-high heat; cook the chicken in the hot oil until completely browned, 5 to 7 minutes per side.
• Place 2 of the chicken breast halves in the bottom of a baking dish. Top each with about half the brie and half the caramelized onions. Lie the remaining chicken breast halves atop the brie and onions.
• Bake the chicken in the preheated oven until the cheese is melted and the chicken is no longer pink in the center, about 10 minutes.
• While the chicken bakes, melt 2 tablespoons butter in a small skillet over medium heat. Allow the butter to brown slightly before adding the vermouth; bring to a simmer and allow to cook until the liquid reduces by about half. Season with the thyme, salt, and pepper. Stir the arrowroot into the mixture to thicken. Serve the sauce over the chicken.