Reviewed: Nov. 28, 2012

Really good. I used mostly italian breadcrumbs and a little corn flakes to give it a little crunch: Perfect combo! (a ratio of about 3:1) Great flavor, thanks.

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Sep. 29, 2012

This was really yummy. I used panko instead of cereal crumbs and it turned out great!

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Reviewer:

jlsawh

Reviewed: Sep. 26, 2012

I loved the recipe and I will make this one again. I did add to much lemon juice to the sauce but still loved the chicken.

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tmsmits

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Reviewed: Sep. 20, 2012

Family thought it was great. We changed the recipe a bit.....we used 2 strips of partially cooked bacon instead of using ham. As we knew the bacon would have a lot of salt we used no salt during the wrapping. This was a good call. We found that pounding the chicken down was best accomplished in a Ziplock gallon bag. We used about 2 cups cornflakes instead of the listed amount (1/2 cup). Sauce was good.

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Reviewer:

Kenlefaive

Reviewed: Aug. 17, 2012

I made this last night for dinner and my family loved it! I followed the recipe exactly and it turned out perfect. Everyone is already talking about having it again:)

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CMORELAND

Reviewed: Jun. 10, 2012

Prefer to have a sauce that is not made from canned soup. Suggest applying seasoning directly to chicken breast and not ham and cheese so as to not have all spice clumped in the middle.

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Boomer's Wife

Cooking Level: Intermediate

Reviewed: May 3, 2012

Make this tonight. I already have the chicken ready to go, just wondering- I don't have any cream of chicken on hand, only cream of mushroom & celery. Does anyone know if I could still make the sauce with either of those soups? Or should I just forget about the sauce?

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Reviewer:

merockas1402

Reviewed: Apr. 16, 2012

Yummy. I didn't have Swiss Cheese, so used Provalone instead. Also didn't have cornflakes, so just used dried bread crumbs and added a bit of Parmesan cheese to them, also added thyme and garlic powder to the crumbs. I'd read other comments about the sauce not having enough flavour, so I added Onion powder, thyme, pepper and garlic powder. The overall result was terrific.

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Reviewer:

shar

Cooking Level: Expert

Home Town: Vancouver Island, British Columbia, Canada

Reviewed: Mar. 6, 2012

This is a really good recipe. We liked the sauce. I served it with asparagus and red potatoes and the sauce went great on the asparagus! It wasn't bad on the potatoes either. By reading the other reviews, some saying it was dry. I cooked mine at 400 degrees for 30 minutes and it was done!

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Reviewer:

AmberB

Reviewed: Mar. 5, 2012

This was very good - i used chicken cutlets and pancko bread crumbs so it was pretty easy too. Next time I would skip the sauce since the bf didn't care for it and i thought it was just okay. Thanks for the recipe! We've added this to the cookbook.

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