4 stars because I personally did not absolutely love it, but my husband enjoyed it a great deal-- that always makes it better :). after reading kdevitt's review I ventured to combine both soy and worstichire (sp?) sauce with the egg mixture and crushed caesar salad crutons and mixed them with italian seasoned bread crumbs for the dry mixture. additionally, (after seasoning the lamb chops with Lowry's season salt) i added sweet basil, parsley, and oregano to the bread crumb mixture. the varied texture of crushed crutons and more finely consistent bread crumbs made for just the right amount of crunchy. the honey drizzle halfway thru and after the flip was a nice touch as well. will most likely do again. welcomed change from skillet preparation!

I had "thin and fancy" boneless chicken breast last night and no idea what to do with them. I had a taste for bacon as well so I found this recipe. Unfortunately though, I didn't have a few of the key ingredients that it called for so I had to make do... Instead of plain cream cheese mixed with chilies and garlic: I used Philly Garden Vegetable cream cheese spread. I seasoned the chicken breast with season salt, garlic salt, and pepper on both sides and then spread the Garden Vegetable on one side. I sprinkled the cheesed side with sweet basil and a little parsley before rolling it with turkey bacon and placing it in a baking dish. I didn't have toothpicks either :) so I just carefully laid each roll so that they wouldn't unroll. My husband LOVED LOVED LOVED it and he's picky. I loved it as well. I served it with yellow saffron rice (also season with sweet basil and oregano) and grapes and stawberries in baby spinach leaves for veggies. Will DEFINITELY enjoy again!

this was my first recipe from this site...and my first time frying chicken. OMG! i grew up in a house w/2 grandmothers and never learned how (imagine that). anyway...my husband wasn't thrilled about the texture. he wanted cruchier. :( i followed the recipe to the letter adding more garlic and paprika and season all (for flavoring. the flavor was fine but the skin was too soft. i even double- floured after dipping in egg. what did i do?