Brie Topped Dijon Chicken Breasts

From: Dr. Jenny

On Jun 5, 2009

We enjoyed these chicken breasts and thought the cheesy, mustardy taste was very good. However, we felt that the honey was a bit too overpowering in the sauce. Next time, I will reduce the honey and I bet that this will then be a 5-star recipe. I followed all directions and ingredients as posted except that I used French instead of canadian brie. I even used meaux mustard having gotten some recently. I served with Broccoli Dijon 241933 which I thought was a good compliment. Thanks for a nice dinner.

From: Mand1642

On May 26, 2009

C'est Manifique! lovely little recipe and so simple! I substituted the Meaux mustard for Wholegrain and it was lovely! I served this with potatoes au gratin and mixed vegetables. A lovely main dish indeed. Made for ZWT 5 for the chow hounds.

From: mummamills

On Apr 11, 2007

this was super easy and great tasting. I left the rind on the cheese, and ended up with white striped chicken I served it up with the sauce, and my daughter liked it, but the SIL said it was too sweet for his tastes, so I would suggest serving the sauce seperately, with just a little on the chicken. I served this with a risotto, mushroom and asparagus, though it was good, next time I would serve with something lighter, maybe the micro-wave rice. I had some of the marinade left, and next time I think I will paint some crusty bread and put it in the oven with the chicken, and serve it on the bread. I can see many opportunities to serve this, and will definately use it often. Thanks Leslie

From: Charmie777

On Jun 11, 2007

Oh sooooo goood!!!! I couldn't find meaux mustard, so I used stone ground brown mustard. Loved it!!!