Great recipe! I pounded out chicken breast as others suggested to approx. 1/2" thick then dregged in egg and italian breadcrumbs with added garlic powder and a little garlic salt. I also used fresh asparagus and only 1/2 can chicken broth...very good! After asparagus and chicken was cooked I removed to a plate then added the provolone and placed in the oven at 185 degrees to keep warm. I then deglazed the pan with a little half and half and extra chicken broth. Added approx 1 tsp minced garlic, 1/2 tsp. poultry seasoning, 2 tsp. italian seasonings (basil, orregeno) 1/2 tsp chili powder and 1 tsp. salt and cornstarch mixed with a little chicken broth to thicken. Platted chicken over a bed of wild rice. Topped with a little sauce and a sprinkle of parmesan. YUM!!! Will keep this one for guest. Thanks
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Great recipe! I pounded out chicken breast as others suggested to approx. 1/2" thick then...