i made this recipe tonight b/c I had all the ingredients on hand. I cooked a "whole mess of chicken" and had stock and cooked chicken on hand. the flavors of this dish are reminiscent of carbanara so I knew it would be good. well ... it was good but as other reviewers have said, the sauce is thin. I did use 1/2 & /12 vs. heavy cream but I added an egg yolk for thickening/richness. I don't think I'll make this again but it was tasty - and I know the leftover chicken/sauce will be good either on pasta or rice or as an ingredient in a casserole.

Reviewed On: Oct. 16, 2009

this was fabulous. my daughter "yummed" through her entire dinner! I did crush the croutons coursly because the ones I had were those big "restaurant style" ones. And - here's a good one - after I had everything all put together and it was ready for the oven I opened the fridge to get a glass of wine and saw the swiss cheese - that I forgot to put on the chicken! So I just broke the cheese up in chunks and tucked it under the crumbs - it worked fine but I will definitely do it the right way next time. :D

Reviewed On: Sep. 25, 2009

WOW - this is awesome. I had some boneless pork chops and was looking through allrecipes to find something to do with them. I saw this recipe and just knew I had to make it. I had all the ingredients at home - I buy blue cheese when it's on sale and freeze it. I made a couple of changes, after browning and removing the pork chops I added 8 oz sliced fresh mushrooms to the pan and cooked them till they were nicely browned. And then I thought, that is just too much yummy goodness on the bottom of that pan so I deglazed with a little brandy and cooked till it evaporated and then added the cream. I used 4 oz of blue cheese instead of the 2 - I love blue cheese. I have one pork chop left and I sure hope my daughter doesn't find it in the refridgerator! haha I served them with some pasta with olive oil (pasta roni) and fresh sliced tomatoes - YUM YUM ... Thanks Toni!!

Reviewed On: Aug. 25, 2009