Reviewed: Feb. 23, 2005

This was really delicious. My significant other and I cooked it and ate it together for a really fun night -- I don't see this as being a frequently used recipe for us, but it was perfect for this purpose. We sauteed the chicken in olive oil, basil, and rosemary, which I definitely recommend.

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CURIALL

Cooking Level: Beginning

Home Town: Fowler, Indiana, USA

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Reviewed: Feb. 23, 2005

Good recipe Gill. However, I am Sicilian and like it spicy. So I browned bite size pieces of chicken breast in Rosemary & Thyme (4 spice bottle capfulls of each) with a little olive oil and drained. I also used brie on bottom of Boboli crust, then chicken, then dried cranberries, topped with mozz cheese and more dried cranberries. Took to office pot luck and yummers was the opinion. Only one slice remained and yours truly ate it for dinner that night.

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JANO2

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Reviewed: Feb. 16, 2005

This was really good. Lots of cheese. I sustituted tomato (pizza) sauce for the cranberry sauce. It still turned out great. I added Chicken BBQ spice to the chicken when I browned it.

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LIZZYBACH

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Dec. 29, 2004

I changed this a bit after reading about the soggy crust. I cooked my chicken with thyme and rosemary. I put that on the crust with dried cranberries, then topped it with slices of brie and the shredded mozz cheese. it was heavenly.

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DENISE BIENCOURT

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Reviewed: Feb. 10, 2004

I thought I would give this "romantic" recipe a shot as a special treat to my partner on our first anniversary. Although I followed other suggetsions - prebaking the crust, draining the cranberries, cooking the chicken with pepper & rice wine vinegar - I found the recipe really lacking a punch. I found myself wanting MORE flavor than I got. Perhaps adding A LOT more seasoning to the chicken and cutting back on the mozarella would help. The pizza ended up being a big molten mound of too much cheese and too tart cranberries. I think I'll stick to plain old pepperoni pizza the next time.

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OFF2OZ71

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Reviewed: Feb. 18, 2003

This was a rich and delicious recipe, but I had a feeling the chicken would need some more oomph. I wouldn't have liked it as much without using rosemary and thyme while browning the meat. I only ate one piece because it was so rich. My husband said that small servings of it would make a great finger food at a cocktail party. I agree.

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Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

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Reviewed: Oct. 31, 2002

I don't like cranberries in general - nevertheless, this sounded good, so I made - and loved it. I expected this to taste good, but not as good as I found it to be. I made a few modifications that helped with the soggy/gooey problems. I tried cream brie - a bit difficult to 'chop' but can be heated slightly and then spread/mashed in with the cranberries - and to avoid the soggy crust issue, I used whole-berry cranberry sauce, draining the watery liquid off first. A little fresh ground pepper and some red wine vinegar with the chicken added a nice touch to the overall flavor. I will definately be making this again. Thanks!

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URSA_MAJOR_PRIME

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Reviewed: May 8, 2002

I decided to try something new for my girlfriend who is vegetarian. It was a bit gooey at first but the flavor is great! Leftovers warm up terrifically.

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VDANIEL27

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Reviewed: Apr. 6, 2002

This was an unusual combination of ingredients that turned out good. I had a friend over who also liked it.

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ADAM17

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Reviewed: Feb. 4, 2002

Wonderful, easy recipe. I pre-bake the pizza crust for 10 min or so before putting the cranberries and other toppings on and have no problem with soggy crust. This will be a "often used" favorite.

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burnscreek

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2002

I thought this was going to taste totally different than what it did. My husband said it tasted like toast and jelly. Pizza crust gets very soggy from the cranberry. I probably wouldn't bother again with this reipe.

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ZAK345

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Reviewed: Jun. 10, 2001

I did not enjoy this recipe at all. The crust turned a bit soggy and the flavor was not in my taste at all.

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BUNNER2

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Reviewed: May 28, 2001

Very easy to make, however, the Brie gives this dish a "musty" flavor.

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LJM914

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Reviewed: Apr. 25, 2001

A unique and different pizza with a wonderful flavor.

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NINIJONES

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Reviewed: Apr. 10, 2001

I used Pillsbury refrigerated pizza dough so baked at 400 degrees. Served to monthly group and they loved it.

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NINA MCCOY

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Reviewed: Feb. 15, 2001

I wasn't too sure about this recipe, an interesting mixture of items. But boy, do they go well together! Absolutely a wonderful dish. Will definitely make it again.

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8 users found this review helpful