Best. Recipe. Ever. I can't even handle how delicious this is. My boyfriend always has hilarious physical reactions to food when he finds it incredibly delicious, and the whole time he was eating it his back was spasming, which was hysterical but also reassuring that this meal was fantastic. I've done it a few different ways; once with thick breasts that I pounded down (so much work), once with thin cut breasts that I placed one on top of the other with the filling between the two (works just as well) and once with boneless breast steaks that were huge and thin and easily folded over. I added a little honey mustard on the inside last time which was awesome, and tonight I'm going to try using havarti instead of swiss. Love that rich flavor. I also added some cooking wine to the sauce, which adds more of that wine flavor and salts it just enough. I've also used flour, egg, then panko crumbs a couple of times for a more crispy and flavorful crust. Really no matter how you tweak this recipe, if you follow the basic ingredients it's going to be fantastic. I have chicken soaking in buttermilk right now, just waiting to be cooked!

Reviewed On: Sep. 28, 2009

So good! However, most of the credit isn't towards the recipe, though I did incorporate everything it called for. I added a LOT too it though because the breading was too bland, which is what made it so good. This simple recipe leaves a lot open to the chef so you can add anything you want. I added a lot of garlic, paprika, and a bit of chili powder. Wonderful. I fried a bunch of wings, tips discarded, and they were fantastic. As others have mentioned, flour the chicken before dipping in the egg mixture. Also, I ran out of egg and didn't want to crack another one for the last couple of wings, so I dredged them in honey mustard and it was AWESOME!

Reviewed On: Sep. 28, 2009

I loved this glaze. The caramelization around the edges is exactly what I was hoping for and the taste was fantastic. My breasts were a little thick so the centers were dry. I'd recommend using thinner breasts or soaking them in buttermilk. Also, definitely use fresh rosemary like it calls for! I used dry rosemary and the flavor was great but the leaves are hard and stay that way. Served with couscous and it was great!

Reviewed On: Sep. 28, 2009