Great recipe! I pounded out chicken breast as others suggested to approx. 1/2" thick then dregged in egg and italian breadcrumbs with added garlic powder and a little garlic salt. I also used fresh asparagus and only 1/2 can chicken broth...very good! After asparagus and chicken was cooked I removed to a plate then added the provolone and placed in the oven at 185 degrees to keep warm. I then deglazed the pan with a little half and half and extra chicken broth. Added approx 1 tsp minced garlic, 1/2 tsp. poultry seasoning, 2 tsp. italian seasonings (basil, orregeno) 1/2 tsp chili powder and 1 tsp. salt and cornstarch mixed with a little chicken broth to thicken. Platted chicken over a bed of wild rice. Topped with a little sauce and a sprinkle of parmesan. YUM!!! Will keep this one for guest. Thanks

Reviewed On: Oct. 16, 2008

This was good and a nice change. However, with the pre-made corn bread stuffing mix it has a slight store bought taste. Also, do not over process onions and jalapenos or their taste gets lost.

Reviewed On: Dec. 30, 2007

Love this recipe! I've made it twice. Seasoning is the key. I seared the chops then removed from pan. Then added fresh mushrooms, garlic powder and a little soy sauce to saute. Added chops back in and added a large can of cream of mushroom soup, dry minced onion and more garlic powder. Simmer. Great with homemade mashed potatoes. My 4 year old ate it up. Thanks!

Reviewed On: Aug. 7, 2007