Reviewed: Apr. 20, 2012

The recipe was just okay. The flavor of the breading was good, but I had trouble getting it to stick to the chicken. Overall it was just a little bland and lacking something.

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Reviewer:

Caitlin

Reviewed: Apr. 6, 2012

Turned out FANTASTIC. Didn't use flour, and swapped out the bread crumbs for panko. It was excellent.

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Reviewer:

rissaface

Reviewed: Mar. 11, 2012

I used Panko rather than bread crumbs and used a hot pepper cheese instead of Monterey Jack. Chicken breast tip: Take a breast and with your palm on top pressing lightly slice the chicken from side to side in two thin filets. Use a gallon size zip lock bag and cut sides to open lengthwise. Place one breast at a time between the plastic and pound until desired thickness is achieved. If chicken separates and becomes lacy, use fingers to press back together. Chicken will shrink up during baking. It is crucial to really get the chicken thin so that it is side enough to tuck and roll.

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Reviewer:

Kathy

Cooking Level: Expert

Home Town: Centennial, Colorado, USA

Reviewed: Mar. 2, 2012

Love the crunch of the coating and the tenderness of the chicken. Awesome recipe!!!

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Reviewer:

Phil

Home Town: Bountiful, Utah, USA

Living In: Oroville, California, USA

Reviewed: Feb. 20, 2012

One word. FANTASTIC!

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Reviewer:

calimom

Reviewed: Jan. 12, 2012

We absolutely loved this dish and hubs rated a "10"! I prepared as written using thin sliced chix out of the package. Maybe a little smaller than pounding out a regular sized half breast, but makes this a breeze. I added just a little more cumin and some Penzey's Bold Taco to the breading. Skipped the flour. I used 6" skewers, much easier & secure than toothpicks, and broiled the last 5 minutes or so for a crispy coating. I topped these with hot salsa. Just delicious! I'll be preparing these again. Thank you for sharing this recipe, Alcy.

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Reviewer:

Saveur631

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Dec. 29, 2011

Easy to prepare. Can prepare ahead of time, and even freeze for future use. Easy to scale to large groups. Perfect pairing with Mexican Rice III and Addictive Sweet Potato Burritos. A group of teens loved this. Use Jalapeno Pepper Jack cheese instead of chilis to save time. Skip rolling chicken in flour before butter, this saves a step and the crumbs give enough of a coating.

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Reviewer:

bdmccarthy

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Port Huron, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 23, 2011

This was delicious. My Fiance and kids loved this meal.

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Reviewer:

SoulMama425

Reviewed: Nov. 16, 2011

delicious and easy! I omitted the flour and butter coating just sprinkled the bread crumb mixture on before putting them in the oven

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Reviewer:

EISH1

Reviewed: Nov. 9, 2011

Loved it and I hate chicken. I did make some changes: used pepper jack instead of monterey jack, used cans of diced tomato with green chiles, Italian bread crumbs and did not use butter or flour. It was delicious. I just need to get the tucking in the sides better so that that cheese does not come out.

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