Reviewed: Nov. 8, 2009

Delicious! The chicken was extra juicy and the cheese created a succulent combination. I was impressed with how easy this dish was, while the outcome made me feel like a gourmet chef! I served baked acorn squash and sauteed mushrooms and onions as sides, which complemented the dish very well.

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Mary Ann

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Reviewed: Oct. 23, 2009

I found myself with past-sell-by date Brie, so I substituted mozzarella. Even with the substitution, it was delicious.

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Joanne

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Reviewed: Oct. 21, 2009

It looked and tasted like I slaved all day. It was great!

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shuluvr

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Reviewed: Oct. 15, 2009

LOVED this recipe! It tasted like a lot more effort had been put into the recipe than it actually required. Great for a weeknight meal.

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kerstin1120

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Reviewed: Sep. 9, 2009

Good, safe recipe. The cheese should probably go on the chicken no more than 20 minutes into cooking otherwise the chicken will begin to dry, and it will take at least 5-10 minutes to melt. Be sure to pour some of the cooking wine on top of the chicken for moistness.

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Hayley

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Reviewed: Jul. 21, 2009

Made this as writen, was good. Kids didnt want anything to do with it. (what's new)

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JENWEITZ

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Reviewed: Jun. 14, 2009

For so few ingredients, this was a pretty decent chicken. I did use season salt and alot more oregano than the recip calls for because I was worried it would be pretty bland without it. Oh, and opted for beer instead of wine because there were a few sitting in the fridge. The rind on my brie did not melt down well at all, so it looked sort of weird coming out of the oven but I am thinking it is more the brand of the cheese. All in all a decent recipe - nothing completely mind blowing, but it gets points for being easy & cheesy. Thanks for sharing!

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 9, 2009

I made a very different version of this recipe and am reviewing it in case other cooks don't have wine in the house. Basically, the only ingredients I had in the house were the chicken and the brie. I ended up making a chicken broth as my liquid. I added garlic and green onions and baked it till the chicken was done. Then added the brie. We liked it very much. I know that my version is not very close to the original version but wanted people to know that if this is made without wine, it is stil very good. Thanks for the recipe!

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abedog

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Reviewed: May 5, 2009

I was pleasantly surprised with this recipe. I wanted to make this as written to review it fairly and with so few ingredients I thought I would have to add something to give it more flavor. I made this with a dry white wine and we loved it. The chicken was juicy with lots of flavor and the brie was brilliant. Thanks so much for this recipe!

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Mar. 9, 2009

Super easy, I also added a chopped small white onion, one clove garlic, tons more seasoning! Hubby thought I slaved!

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Emmy70

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Reviewed: Jan. 18, 2009

I was somewhat dissappointed in this recipe. It was good, nothing wrong with it but it was just nothing special. I even added some sliced almonds and fresh basil under the cheese. I don't think I'll make it again.

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GRYPHON7

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Reviewed: Jan. 13, 2009

Oh WOW. How is everyone not raving about this?? It was fantastic! I used a regular non-light beer and I didn't let the Brie melt too much, just let it soften and get warm. I have no idea how this dish works, if the beer soaks into the chicken or what, but I swear, some type of magic happened in that pan that I don't understand, and that is fine by me :) As long as it will work every time I make it! I made this just for myself tonight and I can't wait to wait to make it for my boyfriend, possibly using a nice wine. Thanks so much for this one, I am going to be craving this often!

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Joy1982

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Reviewed: Dec. 28, 2008

I made this for my picky husband. I used a good drinking wine. And I cut the brie longwise to cover the chicken. Why anyone would take the rind off brie alludes me. It melts wonderfully. My husband loved it.

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Gail

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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Reviewed: Dec. 27, 2008

This was one of the first recipes I made for my wife (fiance at the time), and we were both really impressed. We've made it for company a couple times since and everyone really likes it.

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Justibuster

Cooking Level: Intermediate

Living In: Prescott, Arizona, USA

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Reviewed: Nov. 12, 2008

This turned out really yummy and was juicy. Like another poster, I used the wine we were going to drink. I sliced a small amount of red onions and placed them on top of the chicken about 20 minutes before adding the brie. Next time I plan to bake some grapes in with it as well!

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OCmama

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Reviewed: Oct. 10, 2008

This was easy and good. I had some asparagus that needed to be used so I pounded the chicken and wrapped it around the asparagus spears. I used plain white cooking wine and it came out very juicy and flavorful. The brie melted quite fast. It only needed 2-3 minutes.

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kelcron7

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Reviewed: Sep. 1, 2008

Totally delish and very easy!!!! Served it with green beens.

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YLEEK

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Reviewed: Aug. 7, 2008

This is now a staple in our house. I do add tomato and basil leaves at the end, like someone suggested. Without that it might be bland. Anyway...thanks for the recipe it's easy and elegant!!

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larsadylan

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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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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Baked Chicken and Brie

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