Reviewed: May 17, 2013

This was my first time using Muenster cheese and it was great! I have to say that I forgot to top the breasts with cheese and bacon, but it was still REALLY good! Also added mozzarella to the provolone and muenster and it was very good.

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Reviewer:

alisa510

Reviewed: Oct. 8, 2012

Was a lot of work. Nothing spectacular.

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Reviewer:

kbrayton21

Cooking Level: Intermediate

Home Town: Elmwood Park, Illinois, USA

Living In: Schaumburg, Illinois, USA

Reviewed: Jan. 24, 2012

amazing! definitely took others suggestion and didn't add salt. skipped the cajun (ran out) but added a bit of cayenne and Parmesan cheese to the breadcrumb mixture. since some cheeses are a bit more pricey, I just used cheddar and a bit of cream cheese that was on hand. It turned out great and my husband says that its a recipe to keep.

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Reviewer:

Yummy Yummy!

Cooking Level: Professional

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 19, 2011

Whole family loved it!

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Reviewer:

Hollywd104

Reviewed: Oct. 21, 2011

I thought the flavors here were great. I took away a star because I made changes to make it more likable. First, I pounded the chicken thin, and rolled it. Second, I season the chicken itself not the breadcrumbs. (also I used italian breadcrumbs and ommited the hot sauce) lastly, I baked these the entire time. Really no need to fry and add even more fat to this.

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Corey

Reviewed: Oct. 16, 2010

Fabulous recipe - try adding mushrooms sliced inside them it's really tasty! Another thing - do not do 2 mins on each side in the pan, they turn out black lol. 45 seconds is what worked for me, but you may find less or more works for you. 45 seconds was my perfect golden-brown time. Thanks again Nikki!

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Reviewer:

kierii

Reviewed: Sep. 30, 2010

I have to give this 5 stars because my hubby & kids rated it 10! However, it does have a kick-I think I'd leave the hot sauce out next time just because I don't feel it really complimented the rest of the flavors. I used 1 1/2 tsp of garlic salt in place of the salt & garlic powder. The muenster completley melted out of the chicken so it was kind of a waste but I disagree that it was cheese overkill. Since the muenster melted, we were left w/just the provolone & it needed more cheese imo. I was hoping for a really rich, cheesy chicken breast & it wasn't. It WAS very good tho! Thank you!

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lisa

Cooking Level: Intermediate

Reviewed: Jun. 23, 2010

first time, quite good.

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demeters_daughter

Reviewed: Jun. 17, 2010

Wow. I don't know where to begin. I'm giving this 2 stars only because it was SOOOOO SALTY! This is a heart attack waiting to happen and I had to pull all of the stuffing out to even eat the chicken. I seriously feel the need to guzzle a gallon of water as I type this. My face is puckering from all of the salt I just consumed. However, the basics are good and this could be a nice dish if tweaked. The salt is completely uncessary due to the salt in the massive amount of bacon called for. The creole seasoning is also 90% salt. I will make this again with the following changes. Completely omit all salt, use 1/2 of the bacon and use smoked gouda instead of whatever cheese is called for in this receipe. I will also cut the creole seasoning into at LEAST half. As far as the bread crumbs, use Panko. MUCH better. I'm now going to drink a gallon of water and try to recover from my salt attack meal.

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Reviewer:

McDee

Reviewed: Jun. 14, 2010

Ummm...Wow, really, really good... Totally worth the time to make this. Other reviewers said that it was a little overwhelming-I disagree..But I love cheese, and I love Bacon. Really good.Thank you for this recipe!!

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3 users found this review helpful