Ok, so I thought this was going to turn out BAD because after about 45 minutes of roasting the garlic, it still wasn't soft. I had already mixed it in with the butter at that point, so there was no turning back. The garlic just didn't really mash and each clove kind of stayed whole. I had to just go with it, but it wound up tasting great. My husband and I love garlic, so we didn't mind biting into whole cloves and I will probably make it the same way next time. Rather than mixing in the Parmesan, I just sprinkled it on top, along with some garlic pepper seasoning. So bottom line...don't panic if the garlic isn't fully soft. It will still be great!

Reviewed On: Oct. 28, 2009

This turned out great. As someone else suggested, I baked the chicken at 350 for 30 minutes instead of frying and I used less than half the brie that the recipe called for, but I loved it and will definitely make it again. It was fairly easy to make, while at the same time being fancier in appearance and taste than your standard chicken recipe. The raspberry sauce was great and so simple. This one's a keeper.

Reviewed On: Oct. 9, 2009

I loved this recipe! It was very flavorful and the chicken was cooked to perfection, very moist. I didn't have soy sauce, so I used General Tso's sauce and I doubled all of the sauce ingredients, as recommended by others. This one is definitely a keeper!

Reviewed On: Apr. 6, 2009