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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2 users found this review helpful

Reviewer:

sandy

Cooking Level: Expert

Home Town: Wickliffe, Ohio, USA

Living In: Ocala, Florida, USA

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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Reviewer:

Billie575

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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Reviewer:

Jeanne807

Cooking Level: Expert

Home Town: Morris, Illinois, USA

Living In: Sequim, Washington, USA

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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7 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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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Reviewer:

ED B

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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12 users found this review helpful

Reviewer:

The Gnome

Cooking Level: Expert

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

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

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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Reviewer:

jpeek

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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2 users found this review helpful