It smelled WONDERFUL coming out of the oven, but I would have enjoyed it more perhaps with less Italian seasoning. It tastes like you're downing straight herbs at times.

I've made this twice so far, revising a little the second time to my family's liking. Firstly, I only had frozen chicken breast tenderloins, but that actually turns out better for me because it's easier to make more portions and fit it in my baking dish. I pounded the thawed chicken flat, and rolled it. I spread the cream cheese (as well as using less of it, my brother isn't fond of cream cheese) and instead of using Cheddar, I used ColbyJack cheese. Everything else I kept the same. This recipe is wonderful. The garlic, cheeses, and lemon blend together in the mouth beautifully. It's certainly a palate pleaser! I usually serve it with mashed potatoes and steamed brocolli.

As a Pittsburgh native, this is exactly the way Ham Barbecue should taste. This would be one of my favorite dishes my mom made when I was younger (paired with pierogies of course). I wouldn't change a thing about this recipe.