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Nutrition Facts
Serving Size 1 (215g) Recipe makes 6 servings The following items or measurements are not included below: meaux mustard
Calories 421
Calories from Fat 171		(40%)
Amount Per Serving		%DV
	Total Fat 19.0g	29%
	Saturated Fat 10.6g	53%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 152mg		50%
Sodium 610mg		25%
Potassium 422mg		12%
Total Carbohydrate 26.0g		8%
	Dietary Fiber 1.2g	4%
	Sugars 17.0g
Protein 36.6g		73%
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Brie Topped Dijon Chicken Breasts

Recipe #168266 | 30 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: ~Leslie~
May 16, 2006

A delicous, golden chicken topped with a mild Brie cheese. For a change of taste, you can also use Camembert or Mozzarella cheese. From the Dairy Goodness Website. Hope you enjoy!

SERVES 6 (change servings and units)

Ingredients

Honey Dijon Sauce

1/3 cup honey
3 tablespoons Dijon mustard
3 tablespoons meaux mustard

Chicken

1/4 cup Dijon mustard
1 tablespoon lemon juice
1 egg, beaten
1/4 teaspoon ground black pepper
6 boneless skinless chicken breast halves
2/3 cup fine dry breadcrumb
1/4 cup butter
6 ounces canadian brie cheese

Directions

1
Preheat oven to 350 degrees.
2
Combine Dijon mustard, lemon juice, egg and pepper.
3
Brush chicken with mustard mixture.
4
Coat with bread-crumbs.
5
Melt butter in large frypan.
6
Sauté chicken until golden on both sides.
7
Place on baking sheet.
8
Cut Brie cheese into thin slices.
9
Place on top of chicken.
10
Bake in oven for 10 minutes or until cheese is melted and chicken is cooked through.
11
To serve, mix Honey Dijon Sauce and spoon over each chicken breast.

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Featured Reviews for This Recipe

From: Latda

On Sep 25, 2009

My bf and I enjoyed the recipe a lot. The mustard, honey and brie goes very well together. I didn't have dry mustard for the honey dijon sauce so I used honey and regular mustard and it was just as tastey...I'm a huge brie lover so this one is my all time favorite! Thanks!

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From: Dr. Jenny

On Jun 5, 2009

We enjoyed these chicken breasts and thought the cheesy, mustardy taste was very good. However, we felt that the honey was a bit too overpowering in the sauce. Next time, I will reduce the honey and I bet that this will then be a 5-star recipe. I followed all directions and ingredients as posted except that I used French instead of canadian brie. I even used meaux mustard having gotten some recently. I served with Broccoli Dijon 241933 which I thought was a good compliment. Thanks for a nice dinner.

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From: mummamills

On Apr 11, 2007

this was super easy and great tasting. I left the rind on the cheese, and ended up with white striped chicken I served it up with the sauce, and my daughter liked it, but the SIL said it was too sweet for his tastes, so I would suggest serving the sauce seperately, with just a little on the chicken. I served this with a risotto, mushroom and asparagus, though it was good, next time I would serve with something lighter, maybe the micro-wave rice. I had some of the marinade left, and next time I think I will paint some crusty bread and put it in the oven with the chicken, and serve it on the bread. I can see many opportunities to serve this, and will definately use it often. Thanks Leslie