I DO NOT LIKE PEOPLE WHO CHANGE THE WHOLE RECIPE. WRITE YOUR OWN AND SUBMIT IF YOU HAVE TO MAKE THAT MANY CHANGES. This was great. My favorite burger is mushroom swiss, which I only order out as I can not grill where I live. The only change I made was more mushrooms and a dash of worcestershire, and bread crumbs vs corn flakes. I took leftovers to work today and you are a hero, Nicolette.. everybody loved it.

Reviewed On: Jan. 27, 2009

People complained of bland. So I read all the reviews and this was one great dish. I pounded and marinaded chicken in no fat zesty Italian dressing. I sauted regular onions and garlic in butter and added a lb. of sliced mushrooms and sauted down. Added flour, milk, and spinach,did not increase flour or milk as there was juices from mushrooms. Took half of the breading material and dredged the chicken. Cook 15 mins and then added the spinach mixture and the other half of breading mixture and baked. With the mushrooms added, it was a nice solid mixture over top of breasts. Great, will make again.

Reviewed On: Jul. 20, 2008

I make all the time. But there is a secret.. most people do not squeeze their spinach dry. Mine is "squeeky" dry. That is what make's it a success. How many "runny" spinach dips have you endured. People ask me to make and I tell them they can make, but want me to make... The only diffence I make is if some people are onion intolerable. I use fresh or dried chives.

Reviewed On: Apr. 24, 2008