This is a great recipe if you're looking for something out of the ordinary to do with chicken breasts. Camembert is a nice choice, but do feel free to try your favourite cheese if desired.
Just as advertised, very easy and ritzy. As usual I made a few small changes to the recipe. Our son was home from college with a group so I had to multiply and as the number changed, I changed the principle method of cooking the chicken from pan to oven. The only thing I would change is how to handle the cheese. Camembert is very similar to Brie which could be used. I wasn't sure how to handle the corn starch skin. I reasoned the corn starch would become incorporated and add to the thickening. It didn't. The next time I thought I would heat the cheese separately and add it to the green onion butter mixture, don't. Next time I'll trim the cheese "skin" and have a snack while cooking. This recipe is a keeper, quick easy and kinda fancy. - 20 Sep 2002 (Review from Allrecipes US | Canada)
What a delicious meal, and so easy to make. The mustard in the sauce added that extra flavour. - 10 Aug 2002 (Review from Allrecipes US | Canada)
I used brie (rind removed) instead of Camembert, and the sauce came out smooth, rich, and very tasty with a hint of spiciness from the mustard. I also used only 2 chicken breasts and used the extra sauce over steamed asparagus spears -- DELICIOUS! - 11 Oct 2002 (Review from Allrecipes US | Canada)