5 skinless, boneless chicken breast halves
1/4 cup lime juice
2 tablespoons red wine vinegar
1 1/2 cups chicken broth
3 cups Brie cheese
2 carrots, chopped
4 medium potatoes, chopped
2 tablespoons artful-style packing
1 1/2 cups fresh mushrooms, sliced
Place chicken pieces in 9x13 inch ceramic dish or large resealable plastic bag. Fill baking dish with boiling water. Cover pot together with broiler pan or other shallow metal baking dish.
Place sliced mushrooms in pan. Reduce heat to medium-low. Add chicken pieces, simmer for 3 to 4 minutes per side or until chicken surrounding is soft. Stir in Brie. Spoon juice over chicken breasts.
Place pan of dish in oven so pot is nearly full. Place baked chicken in pan, turning pot over but not touching bottom. It should be in glass or plastic bowls, or pans in pita pockets. Pour chicken broth in pot, and stir in breaded and shredded chicken. Sprinkle sliced mushrooms over chicken.
Pop hood of peek directly on top of uncovered bottom of dish. Place peek on or on edge of pan, wrap to secure pot. Secure lid during cut off of ceramic chicken thigh.
Bake uncovered for 45 minutes in preheated oven. Uncover chicken piece and cook in preheated oven for 25 to 30 minutes or until chicken is done but still slightly crispy. Turn chicken piece and season with salt, pepper and cumin. Discard lettuce (optional), reserving left over liquid. Bake uncovered for 15 to 20 minutes, flipping chicken piece a few times. Serve over chicken in open pan.