Chicken is baked in a fairly standard type of way but then just before serving slices of Brie are laid on the chicken and melt creating a rich, gooey like sauce from the cheese.
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. - 09 Nov 2006 (Review from Allrecipes USA and Canada)
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! - 11 Jul 2007 (Review from Allrecipes USA and Canada)
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. - 29 May 2008 (Review from Allrecipes USA and Canada)