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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Reviewer:

Macy Nicholas

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Reviewed: Jan. 30, 2007

I made this recipe last night and everyone loved it. I took others advice and added the cheese at the end of the cooking cycle (for 4 minutes). It turned out just perfect.

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Emily

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 29, 2007

This was pretty good although next time I will use only half a can of chicken broth. I used stewed tomato in place of the asparagus because its what I had on hand.

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Reviewer:

Mrs. Willis

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Reviewed: Jan. 29, 2007

Very good. Chicken was very moist. Cheese did melt alot - had to add more and broil - cam out great! Used fresh asperagus.

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Reviewer:

Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Jan. 28, 2007

I made this dish for my husband and me for dinner this evening; we both really enjoyed it. I had a few modifications, which are: I used fresh asparagus, which I quickly sauteed in a little garlic and olive oil; after browning the chicken, I deglazed the pan with a little white wine, and like others, used only half a can of broth. I also took the recommendation of another reviewer and placed a slice of cheese on the chicken, then the asparagus, and then topped with another slice of cheese (I waited until almost the last minute, so as not to completely melt the top piece of cheese). This meal will definitely become part of my dinner rotation.

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Reviewer:

BUCKAROONI

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Greenwood Lake, New York, USA

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Reviewed: Jan. 27, 2007

We loved this recipe. Made a few changes. Did not bread just sprinkled with salt, pepper, garlic powder before browning. Reduced broth to 1/2, used fresh asparagus and baked. Will make this often.

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FALCONMOM80

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Reviewed: Jan. 26, 2007

This is a tatsy recipe. I did pound the chicken breasts thin and reduce the chicken broth by half as suggested by other reviewers. The canned asparagus was a little mushy for our tastes and next time I will try it with fresh. Definitely a keeper though!

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Suzy S.

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2007

I made this last nite and it was very good, everyone liked it! I used fresh asparagus, I prefer fresh to canned. I wish I had read the reviews prior to making as I would have decreased the liquid. Half the amount would be plenty. Next time I will add the cheese closer to the end of the cooking time. It melted into the liquid a little too much but it's still a quick, easy and tasty recipe!

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LuvFlyGirl

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Reviewed: Jan. 26, 2007

This recipe was good but I had to change a few things. My grocery store doesn't sell chicken broth (that's Belgium for ya) and I didn't feel like making it myself so I used white wine for the sauce. I also added chopped fresh mushrooms, 1 tomato sliced and 1 small chopped onion. I don't care much for asparagus so I put string beans on my piece, as previously suggested. So I put all the veggies over and around the chicken as it simmered. I also got a couple extra cheese slices and put on another layer right before serving (otherwise the cheese kinda disappears). But I love this recipe, it is definitely QUICK and also very TASTY. Thanks Rosanna!

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Jan. 26, 2007

This was awesome!! I pounded the chicken thin and used only a half a can of broth (based on other reviews), and used Ian's bread crumbs -- it was superb! My boyfriend loved it too! Will definitely make again. Thanks!

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Reviewer:

DooDah2

Living In: Huntsville, Alabama, USA

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Reviewed: Jan. 26, 2007

This was outstanding and very quick and easy to prepare. Made it for the first time last night and everyone loved it! I only varied from the recipe on two items. I pounded the chicken breasts and I placed the cheese on top at the very end of cooking. Both ideas came from previous comments. After eating it, although delicious as it was, next time I make this I will use less broth and put a layer of cheese on the breasts before putting the asparagus on top. Then I will add another layer of cheese on top of the asparagus at the end of the cooking time to just barely melt. The only comment from my family was that they would have liked cheese melted on the chicken. The way I did it, all the cheese ended up over the asparagus with none on the chicken.

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Reviewer:

deedee

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Helena, Montana, USA

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Reviewed: Jan. 25, 2007

Easy... my kind of a recipe! I incorporated some of the other reviewers' suggestions: cutting back the chicken broth and adding some wine. I used 3/4 c. chicken broth and 1/2 cup wine. I added 1/4 tsp. garlic powder and 1/8 tsp. pepper to the bread crumbs. I used thawed frozen asparagus spears rather than canned and I added the cheese a couple of minutes before serving... even that was too long. Next time I will add it JUST before serving (just until melted). Very, very good! Can't wait to eat the leftovers.

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Cindy T.

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Reviewed: Jan. 25, 2007

My husband liked this, but did not love it. I didn't like it very much at all. I must have done something wrong. I did brown the chickin with the crumbs and it looked good, but once stock went in the pan, it got mushy. Didn't much like the texture, the look or combo of flavours.

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Reviewer:

Sooze

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Jan. 4, 2007

We really enjoyed this recipe! I also used fresh asparagus and based on another review, tenderized the chicken with a mallet before dredging and breading. I did make one other sub, which was to use 1/2 the broth and about 1/2 cup of white wine. YUMMY.

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Reviewer:

PeggyinOhio

Cooking Level: Expert

Living In: Harrod, Ohio, USA

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Reviewed: Dec. 6, 2006

This was good, but not spectacular. I used fresh asparagus, which I steamed in the microwave first because I like it really soft. My provolone didn't melt totally away as other reviewers noted -- but maybe that's because I used reduced fat cheese, or maybe because I only used 8 oz of chicken stock? I think this would be better if you pounded the chicken thin and baked it after browning.

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Reviewer:

DISNEYLANDGODDESS

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Reviewed: Nov. 29, 2006

i really wanted to make this recipe with fresh asparagus but the ones at my grocer's were too thick & woody looking (hello canned variety). regardless, my chicken looked beautiful & tasted delicious! we also thought this dish was very good as a leftover. thank you rosanna!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 1, 2006

Really delicious and easy...used fresh asparagus. Even though the cheese melted away, the taste was still going strong. Yum!!

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Kerry

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Reviewed: Aug. 31, 2006

I added a bit of parmesan cheese to the breadcrumbs - yum! Seems like 1/2 can of chix broth would be plenty for next time. Very easy and elegant - will be a great company dish.

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Reviewer:

GULFTRADE

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Reviewed: Mar. 31, 2005

I needed a recipe quickly b/c I had asparagus that had been in the fridge too long. So I stumbled upon this recipe. Lemme tell you, my wife and I loved it. The asparagus was still crisp and not soggy. The provolone added that nice touch of flavor to the chicken. Took me less time then the recipe called for. Only complaint was that I like my cheese only partially melted, and this recipe has the provolone completely melting, to the point it almost disappears. Next time, I'll add the provolone just removing from the heat, or right before serving. Wonderful recipe nonetheless.

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Reviewer:

JOHNMONIHAN

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2005

I'm giving this five stars because of the ease of making it AND the way it turned out. I had 1 1/2 pounds of chicken and one bunch of fresh asparagus that I used along with fat-free, reduced sodium chicken broth and the cheese. My family liked it and commented on how tender it was. I've had a dish similar to this at a restaurant where they also had portabello mushroom on top of the chicken and it was very close in taste and quality!

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