6 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

I made this on the weekend for a dinner party we had and my husband said its a keeper...which is the highest rating you can get for me! It was simply delicious. The only addition I made was an extra quarter of a cup of wine, making it half a cup that was poured over the chicken breasts and also I used seasoned breadcrumbs instead of Panko. A recipe that I will make again and again. I served it with caesar salad and warm crusty bread and the entire meal was demolished by all. Thanks for an awesome recipe.

1 person found this helpful. Was it helpful to you? [Yes] [No]
ozzygirl January 31, 2011

Wow! Simply excellent. This is a new favorite "company" recipe. It is superb. The basil and garlic and cheese flavors are delicious. I thought it would be hard to make but it was simple. For the wine I used an Italian Pino Grigio that I also served as the accompanying wine for the meal. Excellent pairing of flavors. The wine in the recipe is necessary to keep the chicken moist and provides a delicious sauce that can be drizzled over the top of the meat. As I mentioned, I thought it would be hard but it wasn't; I used regular, seasoned bread crumbs straight off the shelf from the grocery store instead of the panko. One tip: cut the breasts from the thickest side. It took me a minute to figure out which side to cut. (being a novice chef). I also made the dish with gruyere (left over from a party three nights ago). Since it was a harder cheese, the gruyere browned beautifully and made a delicious crust on top of the chicken. Yum, yum, yum. The recipe is like a Chicken Cordon Bleu. However, I like this recipe better than Cordon Bleu; it seems just as fancy but tastes better and is simpler to make. Thank you Jen T for opening my eyes to a wonderful recipe.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Obag August 03, 2009

This was lovely, a great dish for a romantic dinner. I did have a bit of an oozing issue in the pan but I simply poured the pan juices over the chicken when serving. I think I was a little conservative with the camembert so would use a bit more next time, but this is a winner for sure. Thanks Jen!

1 person found this helpful. Was it helpful to you? [Yes] [No]
**Mandy** February 08, 2008

We enjoyed and devoured. I upped it to 6 chicken breasts (2 have been frozen for reheat lunches/dinners for the DH). I used regular dried bread crumbs. The chicken was moist and flavoursome. made for Make My Recipe - A Game of Tag.

0 people found this helpful. Was it helpful to you? [Yes] [No]
I'mPat October 07, 2007

I love this recipe! It is easy and very flavorful, I have made it three times in the last couple of months. I tried it with soft brie cheese... which was tasty too, but i preferred the camembert. I used regular crushed bread crumbs and they were fine. The white wine really helps to add a kick of flavor and keep the chicken moist. Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
welshjessica May 04, 2007

I made these last night. They are excellent. I did not add the wine. They were moist and delicious anyway. I made a mushroom dijon sauce to pour over and served with rice & green beans. Excellent dinner!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
conniecooks May 04, 2007
Baked Garlic, Basil and Camembert Stuffed Chicken Breasts