Ehh...I'm on the fence with this one. It's a good idea, but I think it gets lost somewhere in translation. I made a few minor changes, but nothing that would really have much effect on the recipe. I used seasoned bread crumbs and cut out the seasoning listed in the recipe. I also stuck my cheese in the freezer for a little bit, then threw it in the food processor to make it a little finer to maybe help with the "getting it to stick" issues. I took the advice of some of the others and baked on a bed of breadcrumbs. The resulting chicken was not quite what I was expecting it to be. I think that I prefer cracker crumbs to bread crumbs when breading chicken for baking. They don't seem to stay as gritty (?) or something. If I try this again, I think I will use crushed up Ritz instead of the breadcrumbs. The flavor was ok, but I didn't really get much of a cheese flavor. I don't know...this just wasn't what I was expecting. I don't think I'll make it again, unless I do just to try it with the Ritz. Thanks for the post, though!
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?