The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 17, 2007
The recipe didn't say to warm the asparagus, but I did, and it really needs to be warm. But we all loved this!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 14, 2007
It was okay to eat once but not a recipe I would repeat. I used fresh asparagus (which I normally adore) but it acquired a funny taste after it was cooked with the chicken. I gave it 3 stars since it was easy to make and not horrible tasting. (but I would not call it good tasting either)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 11, 2007
This is an awesome recipe. So quick and easy. We loved it. I did wait til everything was done and then put the Provolone on, just long enough to start it melting.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 10, 2007
This recipe is great, I personally would substitute the canned asparagus with fresh asparagus spears.
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Photo by Todd S.

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 7, 2007
Absolutely delicious! Fast & easy. Like someone suggested before me, though, I would wait until the last minute to add the provolone. I'll also substitute fresh asparagus instead of canned next time.
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Cooking Level: Intermediate

Home Town: Braintree, Massachusetts, USA
Living In: Queen Creek, Arizona, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 7, 2007
At first I thought "Yuk canned asparagus" but, it sounded intriguing so I tried it. My first thouht was correct - YUK canned asparagus. Do yourself a favor use fresh asparagus I gave it a 2nd try with fresh and it made ALL the difference; it went from yuk to great).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 6, 2007
This was great, next time I will add a little white wine to the sauce. Fresh asparagus is a must. Thanks, very nice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 6, 2007
Absolutely delicious! I took other reviewer's advice and only added half the broth and I also added white wine. I used chicken breast cutlets and cooked them in half the time. I added freshly grated romano cheese to the breadcrumbs and put the provolone on 2 minutes before they were done. Everyone raved! Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 5, 2007
My husband and I loved this recipe. I did make a few adjustments though. I added grated parmesan cheese to my bread crumbs and coated the chicken in both. Instead of pan frying in oil, I just used a light cooking spray and cooked about 3 minutes per side; it really helped to keep the crust crunchy. I topped the chicken with fresh asparagus (it stayed crunchy) and fresh portobello mushrooms. I baked it in the oven at 420, covered, for about 40 minutes; I also put a little chicken stock in the bottom of the pan so the chicken would stay moist. I added my cheese at the last 5 minutes. It came out perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 4, 2007
Fantastic! I went out on a limb and made this for company without ever trying it first. It was easy, delicious and looks impressive on the plate. I needed only one egg to dredge the breasts in. And, like the other reviewers, I used much less broth, probably only 1/2 cup. I also used fresh asparagus. No need to saute or steam beforehand, it steamed perfectly in the 15 min. stated in the recipe. Also I waited till the very end and then laid the cheese on top. It melted quickly in a minute or two. I can't wait to make this again! It is so good and super fast!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 4, 2007
Very quick and easy to make. My husband really enjoyed this.
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Cooking Level: Expert

Home Town: Syracuse, New York, USA
Living In: The Woodlands, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 3, 2007
This probably would have gotten a 5 had I not goofed on the recipe! I decided not to bread it to cut down on carbs and deep frying, so instead I just browned it on both sides with some olive oil. And then I goofed and forgot to add in the broth which I think affected the way the cheese melted. I also used frozen aparagus as opposed to canned. The flavor was awesome, but the cheese didn't stick to the chicken quite right, so I had to kind of pick up the melted cheese with a spoon and drizzle it back over the chicken. We all enjoyed it though, and I will be making it again.
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Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 3, 2007
The chicken was very moist. However, if I make this again, I will not add the Provolone cheese until the end...maybe last minute, because it melted into a big, rubbery glob. Also...I think a whole can of chicken broth is way too much.
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Photo by Laurie

Cooking Level: Expert

Home Town: Batavia, New York, USA
Living In: Rockledge, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 2, 2007
Took suggestions from previous reviewers - pounded chix thin, added cheese under and over *fresh* steamed asparagus, and used half the amount of stock. Next time I will use white wine instead of stock but this is a wonderfully tasty recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 2, 2007
We loved it we also used fresh asparagus as others suggested.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Hopedale, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 1, 2007
This was very delicious, husband felt some salt/pepper could have been added, but enjoyed this quick dinner! I used the white asparagus (in a jar) and it worked great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 31, 2007
I love elaborate tasting meals that are quick...this qualifies! I accidentally dredged chicken in a bowl of shredded parmesan/romano cheese as I was not paying attention to this recipe and apparently thought I was making eggplant parmesan,lol. Cheese was from the Orzo Alfredo recipe that accompanied this meal. Anyway, I just dipped in the bread crumbs next and it turned out fabulous. I also added about half the chicken broth to simmer, used a slice of provolone cheese on top of chicken when almost done, added fresh aparagus (steamed in microwave first)and then topped with another slice of provolone. I placed lid on skillet until cheese started to melt nicely then served with pasta mentioned above, crusty bread and a nice chardonnay Estancia that paired well with both chicken and cream sauce pasta and runs about $12 or so. Fab quick meal and husband raved. Definitely try.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 31, 2007
Very good! I took other reviewer's suggestions and added only 1 cup of broth and a splash of wine. Also added cheese over asparagus at the end of cooking. Chicken was not at all soggy but very, very tender.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Tonawanda, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 30, 2007
Reduced liquid by half and baked after browning for about 40 mins at 425. Added cheese for last 5 mins. Turned out perfect, very juicy. Family raved!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 30, 2007
This was fantastic!!! I did only use about 1/2 of the chicken broth as other suggested. I put freash asparagus and portabella mushrooms on the chichen and used garlic bread crumbs instead of Italian crumbs. Thank you for the great recipe!!!!
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