Chicken Breasts with Brie and Honey Dijon Sauce

Chicken Breasts with Brie and Honey Dijon Sauce
  • 6 servings
  • 0:05 Preparation
  • 0:30 Cooking
  • 0:35 Total Time


Add all
  • 1/4 cup
    (60 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)

    fresh lemon juice

  • 1

    egg beaten

  • 1/4 tsp.
    (1 mL)

    Freshly ground pepper

  • 6

    boneless, skinless chicken breasts, each cut into 2 pieces

  • 2/3 cup
    (170 mL)

    fine dry breadcrumb

  • 1/4 cup
    (60 mL)


  • 6 oz
    (180 g)

    canadian brie, thinly sliced

  • honey dijon sauce:

  • 1/3 cup
    (80 mL)


  • 3 Tbsp.
    (45 mL)

    Dijon mustard

  • 3 Tbsp.
    (45 mL)

    meaux (grainy) mustard


Preheat oven to 350°F/180°C.

Combine Dijon mustard, lemon juice, egg and pepper. Brush chicken with mustard mixture. Coat with breadcrumbs.

In a large frying pan over medium heat, melt butter. Cook chicken until golden on both sides.

Place chicken on a baking sheet; place cheese on top.

Stir together all ingredients of honey Dijon sauce.

Bake for 10 minutes or until cheese is melted and chicken is cooked through. Spoon Honey Dijon Sauce over chicken and serve immediately.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007