Reviewed: Apr. 18, 2009

This was delicious, truly easy and tasty. Only needed one egg for dip, used fresh asparagus, and 1 cup of chicken broth. I can not wait to make this again and may add mushrooms. Wonderful! Thanks for the great recipe

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Kim

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Reviewed: Apr. 17, 2009

This recipe is fantastic!!! I read all reviews before trying and did a little of my own tweaking. I too used fresh asparagus and also topped with diced tomatoes and fresh mozzerella and parmesean, but did not put the cheeses on until done, covered to melt. I did not have bread crumbs on hand, so my husband and I crushed up Wheat Thins and Ritz crackers, dipped in egg and sprinkled salt, pepper and a little garlic salt on top of chicken. The only change I will make next time is eliminate the garlic salt and sautee fresh garlic before placing chicken in olive oil. I also did not have broth so I used boullion cube instead. Thanks for a simple great recipe!

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kay

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Reviewed: Apr. 17, 2009

This was wonderful! So easy and so pretty on the plate! I used swiss cheese and fresh asp. that was the only changes I made. I served it over a bed of angel hair pasta with a little alfredo sauce(from this site) and sauted fresh mushrooms. My boyfriend was impressed and thanked me for making him such a nice supper! WOW! Thanks! I will be making this again and this is company worthy! I just ate leftovers that I nuked at work and its real good warmed up too!

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Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

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Reviewed: Apr. 17, 2009

We found this to be just "ok." The chicken was tender, but there was no flavor. I even salt & peppered the chicken before prepping. Maybe it would be better with some herbs mixed in with the bread crumbs.

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Catherine

Cooking Level: Expert

Home Town: Livonia, Michigan, USA

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Reviewed: Apr. 16, 2009

This recipe is a keeper! Even my very picky 8 year old ate everything on his plate. I did make some personal modifications: To make it healthier, I used only 3 T of olive oil and could have gone down to 2 T. I also only used 1 egg and unseasoned bread crumbs, adding herbs de provence, salt and pepper for flavor. I chose chicken breast strips and broccoli (kids won't eat asparagus) and served the plate with homemade, whole wheat mac and cheese. Very healthy, very yummy dinner.

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Laura

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Reviewed: Apr. 16, 2009

I made this for my husband and me last night. It was really good. I used fresh asparagus and Swiss cheese. Also only used 1 egg and 1/2 can chicken broth. The cheese still melted so much and practically disappeared, even tho I added it about 3 min. before the end. The asparagus was also a little too soft/cooked for my preference, but still really good. Easy recipe. Will definitely make this again. I served with scalloped potatoes. Yum!

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Mark & Karlene

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Reviewed: Apr. 16, 2009

very easy and good, use fresh asparagus and 1/2 can of broth

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Kelly Guido

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Reviewed: Apr. 16, 2009

The flavor combination is terrific. But like others, I filet the breasts to absorb the chicken broth and added some white wine for even more flavor. Don't skimp by using canned asparagus, use fresh. A can cannot give you the same flavor, texture or appearance. Thanks for the recipe.

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sandy

Cooking Level: Expert

Home Town: Wickliffe, Ohio, USA

Living In: Ocala, Florida, USA

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Reviewed: Apr. 15, 2009

The chicken was very moist. I usually shy away from breasts since they are often dry. I used less oil, next time may not even bread it. Added morel mushrooms (had them on hand) with the fresh asparagus. per other reviews, used less broth and swiss cheese. Could use a little more spice. But overall, will make this again, maybe with thighs instead.

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Billie575

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Reviewed: Apr. 15, 2009

This was good - but I didn't like the picture - call me crazy but I like to have the meat, veggies and pasta separated on the plate, not stacked in one pile. I'd definitely make this again, though.

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Jeanne807

Cooking Level: Expert

Home Town: Morris, Illinois, USA

Living In: Sequim, Washington, USA

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Reviewed: Apr. 15, 2009

Pretty good for a quick and easy meal. I subbed in dry white wine for the broth to add more flavor.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 15, 2009

Yes! Outstanding! I love one pan stove top dishes. Do not usually keep provolone, but bought it for this recipe. Used the 1/2 chichen, 1/2 white wine broth. Also, out of bread crums, used seasoned croutons ground in the processor. Have made several variations using swiss, mushrooms. First time using Asparagus.

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ED B

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Reviewed: Apr. 15, 2009

This really is a quick and tasty meal. One thing I would say is when buying the provolone cheese always ask for the Piccante (sharp)type as the Dolce (mild)doesn't really have the flavour or the kick to add to this very tasty meal.

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The Laughing Gnome

Cooking Level: Expert

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Bath, Somerset, England, U.K.

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Reviewed: Apr. 1, 2009

Was pretty good. I also used fresh asparagus, the canned stuff I cannot stand! I agree with other reviews about the cheese being melted too much, almost to the point it was gone so I waited until about 2 minutes to being done before I put the cheese on. I will keep it in my recipes, very easy.

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jpeek

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Reviewed: Mar. 26, 2009

I made this recipe with fresh asparagus spears and cubes of gouda cheese. The gouda cheese doesn't dissapear or even melt too much in the cook time. It was delicious!

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EcoAndi3

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Reviewed: Mar. 20, 2009

Chicken was a little dry, but the recipe was easy to make!

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Vio

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Reviewed: Mar. 18, 2009

I made this for my mom's birthday. I used fresh asparagus as well and it turned out great.

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lauren_wagner

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Reviewed: Mar. 16, 2009

Tasty, quck and easy - great!

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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Reviewed: Mar. 3, 2009

Very yummy. I used fresh asparagus and swiss cheese. Husband and 2-yr old really enjoyed it.

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XTEENK

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Feb. 19, 2009

I made this last night because I had chicken and I had asparagus and needed some inspiration. I love it. It gets 5 stars because it lived up to its name, it was quick and I love that you can have all the ingredients on hand and come up with an impressive dish. I only altered it slightly and added 1 tsp of dijon mustard to the egg mixture (only used 1 egg) and that's just a chicken cutlet preference of mine. Also added some more cheese. One slice on the chicken then asparagus then another slice on top. And used fresh asparagus because I didnt even know it came in a can. Next time I am going to put some sliced tomato on the chicken, then cheese, the asparagus, then cheese again. YUM! Thanks for this recipe that easily fits into my rotation

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Juliann1024

Cooking Level: Intermediate

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Quick Chicken with Asparagus and Provolone

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