The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 2, 2009
Great! I also used fresh asparagus and not the full can of chicken broth.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 27, 2009
This was excellent. I need to make things gluten-free and my husband usually is skeptical how it will taste and this was a huge hit. I used fresh asparagus. thank you
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Cooking Level: Expert

Home Town: Sherman Oaks, California, USA
Living In: Culver City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 26, 2009
This was fantastic. Followed the recipe to the "t" and it was superb. Next time I'll probably use fresh asparagus and a touch less broth. This would also be great over a bed of pasta with marinara sauce. Yum!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 23, 2009
Wow, when I took the lid off the skillet and all that provolone was melted over the chicken and aspagus, I got an ooooo and and an awh. Well recieved dinner, will make again. Super cheesy and great flavor.
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: May 14, 2009
Fairly easy to make, and the s.o. loved it. Only change was what was suggested by other reviewers. Add the provolone right at the end.
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Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: Johnsburg, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: May 11, 2009
Very yummy! I flattened the breasts and marinated each with 1 tbsp of Dale's Reduced Sodium Marinade, garlic powder, onion powder and Lite Tony Cachere's. I used liquid egg whites, panko and grated parmesan cheese for the chicken coating to cut some calories. I browned in a skillet for about 3 minutes on both sides. I used about a cup of reduced sodium chicken broth and 1/2 cup white cooking wine to deglaze the pan. (Next time I will use a little less liquid.) Then I finished it in the oven on 425 degrees for 30 minutes while putting the cheese on for the last 3 minutes. Definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 4, 2009
I have tried this recipe twice now once with provolone cheese and once with muenster. The chicken is juicy and tender. My husband really likes this recipe will make it a regular. Also just the two of us so I half the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 3, 2009
Steamed my asparagus separately and then added just a bit before the chicken was done. Thanks to all the reviewers who suggested adding the provolone about 1 minute before taking out, it sure melts quickly.
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Cooking Level: Expert

Living In: Thorold, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 29, 2009
Wow! So easy, so quick and sooo good! Only changes were to use fresh asparagus and to wait until the chicken is done before melting the cheese on top. I will definitely be making this one again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 27, 2009
~Use: 1/2 cup chicken broth & 1/2 cup white wine ~Lay cheese on top of chicken, then asparagus. Add another slice of cheese at end of cooking
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Living In: Coppell, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 27, 2009
Delicious! Very easy to make and yet the presentation and taste will make your family doubt that. :) I followed the advice from a previous reviewer to put cheese under the asparagus and then add some on top at the very end. It helped keep the asparagus in place when serving. People in the lunchroom at work saw my leftovers and wanted the recipe. Will definitely make again and again. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 23, 2009
Definitely add the cheese nearer to the end of cooking time. I used mozzarella which worked just fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 22, 2009
The sauce tasted bland to me so I made a few changes. I doubled the sauce so that I could stir half of it into the pasta that I served with the chicken. To the sauce I added salt, pepper, 2 Tbl. butter and 1/2 cup wine and thickened the broth with a little cornstarch. I also added grated Romano cheese in the breadcrumbs, I sprinkled some on top of the chicken and also stirred some in the pasta. I am feeding a family of six and I had a lot of chicken to brown and not enough room in the skillet to let all of the chicken simmer in the sauce. After browning the chicken, I placed it in a baking pan. After I prepared the sauce, I poured some over the chicken, asparagus (parboiled fresh) and cheese and baked it in the oven for about five minutes just until the cheese melted. Very good.
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Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 21, 2009
This recipe was very easy and delicous. The chicken was very tender. Next time is think I will use fresh aparagus instead of canned!! We all liked this recipe. I will be making this again!!
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Cooking Level: Expert

Home Town: Dunkirk, Ohio, USA
Living In: Kenton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 21, 2009
Used fresh broccoli and mushrooms, otherwise followed recipe and this one is a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 20, 2009
OMG this is good! I had on hand chicken breast with ribs attached so I had to adjust the cooking time. When the chicken was at 165 degrees I added the fresh asparagas to steam. While the chicken was resting I added the cheese to melt. I scraped the pan and placed the remaining sauce on top of it all, yum. My husband also says 5 stars.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 20, 2009
This just wasn't what I expected. I used fresh asparagus instead of canned but we just didn't like it and I love all of the ingredients. I think I might try it adding a little salt and pepper before breading. Also, I would like to put it in the oven to keep the breading crisp and just leave out the broth. Maybe the soft breading was what was bad. Sorry.
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Cooking Level: Expert

Home Town: Mount Carmel, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 19, 2009
This was excellent. The only thing i did different was to use just a half a can of chicken broth and add the asparagas towards the very end not to overcook it, then add the cheese after you turn off the heat. I also added a slice of ham over the chicken since i had some leftover from Easter. De-lish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 19, 2009
I would suggest to add the cheese right before serving.
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Cooking Level: Intermediate

Living In: Queen Creek, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 18, 2009
Easy! Works great with green beans, too!! Will make again.
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