Reviewed: May 29, 2008

This is a great basic recipe that you can get creative with. I made the additions of garlic and Italian seasoning. It's important not to over melt the brie, so keep an eye on it or it mixes with the wine remaining in the dish to create a very thin sauce...best to just let it melt slightly.

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NewEngland Cooking


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Reviewed: May 15, 2008

This was just average. Wish I could say more but it really didn't do much for us. Oh I even added some chopped candied peacans over the brie... added a little texture and flavor.

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jang

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: May 5, 2008

awesome tasting and fast to make!

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Ginger


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Reviewed: Mar. 12, 2008

I am not a big fan of baked chicken. This, however, was excellent! I didn't have wine so I used chicken broth and made a couple of slits in the chicken before baking so it would absorb more juice. I took the rind off the brie and topped the finished chicken with fresh parsley. Incredible!!

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anniecate

	Cooking Level: Intermediate Home Town: Phoenix, Arizona, USA
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Reviewed: Feb. 2, 2008

I use Guinness Beer....so yummy! My husband loves chicken again.

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boston mom

	Cooking Level: Expert Home Town: Newburyport, Massachusetts, USA Living In: Boston, Massachusetts, USA
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Reviewed: Jan. 30, 2008

This was so surprisingly elegant for how simple it was to make. I made this for a dinner party and it got rave reviews! I used Italian Seasoning instead of only Oregano, and when I put the Brie on the chicken, I placed a large fresh basil leaf under each piece. DELICIOUS! Great presentation too!

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Lindsay Lu

	Cooking Level: Expert Home Town: Saint Louis, Missouri, USA Living In: Sacramento, California, USA
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Reviewed: Nov. 11, 2007

Very easy! Since it was just my husband & I, I cooked 2 chicken breasts. And, I used Chardonnay. I sprayed the cooking dish before adding the wine. I liberally covered (ie didn't measure the amounts) the chicken with salt, pepper & oregano. Next time I will remove the outside of the brie to help it melt better, look nicer. This was a hit!!

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Gary & Jeanne


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Reviewed: Oct. 8, 2007

The chicken turned out somewhat dry, but I think I should've added more wine (I was making six servings and used 1.5 cups). I followed the advice of the other reviews and used a sweeter savignon blanc, which worked well. With the brie, I wish I had cut thinner slices and removed the rind so it would melt better and look more like sauce than melted slices of cheese. This is strictly for presentation sake; it did not affect the taste.

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GL


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Reviewed: Jul. 11, 2007

Great recipe! We love it...had never tasted brie before, and though it's rather "bitter", it's super in this recipe. While my chicken cooks, I take 1 lb. of cherry tomatoes and cook them down in 1 TBL EVOO. When done, I add 2 TBL good basalmic vinegar and sprinkle with thyme. It sets until the end...I put tomatoes on top of brie before final oven bake. This "tangy" tomato taste really complements the brie!

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TweetiBear


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Reviewed: Jul. 1, 2007

good but not extraordinary.

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Tsubaki

	Cooking Level: Expert Home Town: Columbus, Ohio, USA Living In: Kansas City, Missouri, USA
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Reviewed: May 1, 2007

Liked this quite a bit... doubled the quantity of everything except the brie....was really good!! Family loved it. Agreed with others though - a sweet, full-bodied white wine works better than a dry. Yummo!!!

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Suzielou

	Cooking Level: Intermediate Living In: Toowoomba, Queensland, Australia
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Reviewed: Mar. 28, 2007

It was nice; my french husband prefers his brie with a baguette though. I added a couple cloves of garlic (sliced and placed on the chicken) and it was a nice addition.

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Virginia

	Cooking Level: Intermediate Home Town: Corbin, Kentucky, USA Living In: Mississauga, Ontario, Canada
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Reviewed: Feb. 4, 2007

this was ok. not alot of flavor.

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Jokitty


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Reviewed: Dec. 27, 2006

I enjoyed this. I am not sure why people said the chicken came out dry. I thought it was quite tasty, though I think I will try a sweet wine next time, as I used a wheat and fruit based beer on this run.

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CHAMPAGNE79

	Cooking Level: Intermediate Living In: Miami, Florida, USA
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Reviewed: Nov. 9, 2006

I made this dish twice. The first time for my French husband using a BC Wine White (slightly sweet). It was VERY tasty and my husband loved it. The 2nd time I made it as for my mom & dad and used my mom's white cooking wine. It wasn't as good. I would recommend using a white wine that you will be drinking for dinner. Adds more flavour than regular white cooking wine.

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North Van Mommy


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Reviewed: Oct. 20, 2006

I tried this recipe last night, and it turn out the chicken is tasteless and dry.

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Mrs. Joe

	Cooking Level: Beginning Home Town: Vancouver, British Columbia, Canada
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Reviewed: Jun. 18, 2006

At 37 years I'm embarrassed to say this was the first meal I have ever cooked. It was easy and and my wife thought that it tasted superb.

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Si


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Reviewed: Apr. 23, 2006

Very easy and tastes great!

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