This is a great recipe. I came across it almost 6 years ago on this website and have been making it ever since. I butterfly the chicken breast and then pound it so it’s nice and thin. I use really good olive oil, real Parmigiano Reggiano and finish it off with mozzarella.

Reviewed On: Sep. 9, 2009

This is a great recipe. I came across it almost 6 years ago on this website and have been making it ever since. I use one 8X4 inch loaf pan and bake it for about 1 hour and 10 minutes.

Reviewed On: Sep. 9, 2009

My husband and I love this soup. I cut the amount of onion to about a 1/3 of a cup and sautéed it adding garlic, diced rotisserie chicken breast and the remaining ingredients. I tried a couple of different salsas but my favorite so far for this soup is Pace Medium Chunky salsa.

Reviewed On: Sep. 9, 2009