We didn't pre-fry--I just used frozen grilled slices eggplant from safeway and breaded as directed, dunked in a beaten egg then italian bread crumbs and plunked them in the pan as directed. We also used mozzarella, a little feta, and provelone cheese instead of the recommended cheeses. Overall, this was a huge hit. The next night, we added pasta shells to it as sort of a pasta casserole.

Reviewed On: Mar. 27, 2009

Followed the reviews and chopped pecans with my food chopper with a bit of seasoned bread crumbs. Also added a bit of garlic salt and black pepper. Browned in cast iron for 10 minutes, then in a 350 oven until meat thermometer said done. Really excellent considering how fast and easy it is. Would be good with wild rice, fresh crusty bread and a nice red wine! ..... Update: after two days in the fridge, the pecans turned the chicken purple. Which was probably a sign I shouldn't be eating two-day old chicken anyway. Just FYI.

Reviewed On: Feb. 5, 2009

Really good and easy. Made a half recipe with two large boneless breasts. I used canned sliced portobello mushrooms and a chicken bouillon cube with a 1/2 c. water instead of stock. No sliced cheese, so just added shredded mozarella at the beginning. So moist and beautiful but the tiniest bit bland, so maybe some pepper on the chicken next time. But maybe not. Easy for a weeknight and husband liked it. Served with wild rice. Used a thermometer to check temp--seemed to take 25 minutes.

Reviewed On: Feb. 2, 2009