This was very good! I didn't bother rolling mine up, just placed my thawed chicken breasts in a 9x13 glass baking dish, topped with slices of ham, then of Swiss, then a sprinkling of bread crumbs, then the pat of butter everyone talks about. The result is that the butter melts and keeps your chicken from drying out from the bottom up. It does make a rather revolting looking juice in the bottom of the pan but that can be drained away before anyone notices! I'm sure it's excellent rolled up, I just couldn't find my meat mallet so didn't bother. I did reduce my cooking time to 340 and baked for 40 minutes straight through. We didn't need a side sauce--it was plenty juicy as it was (from the butter)! Thanks for a quick, easy, tasty recipe!
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