- 3/4 cup dry white wine
- 1/4 cup water
- 2 tablespoons dried oregano
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 2 large skinless, boneless chicken breast halves
- 1 pinch red pepper flakes, or to taste
- 2 roma tomatoes, chopped
- 2 large mushrooms, sliced
- 1 clove garlic, chopped
- 1/4 cup grated Parmesan cheese, divided
- 2 slices prosciutto
- 4 ounces Brie cheese, cut into 1/4-inch slices
- Preheat oven to 400 degrees F (200 degrees C).
- Pour white wine and water into a 9×13-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.