Warning: Made some changes for our tastes, but kept the general integrity of the dish. After pounding out the chicken, I sprinkled onion and garlic powder, parsley, and a little cajun seasoning under the cheese and ham. Then rolled in italian seasoned breadcrumbs and baked them. I made the sauce all at once instead of simmering the chicken. Couldn't find boullion granules, so I used a little poultry seasoning in cooking wine and added the above seasonings and a little salt to the sauce, tasting it as I went. (I read on another dish to mix the cornstarch and some of the liquid separately first and get the rest of the sauce boiling, and then add the starch in. It thickened so much faster.) Hubby asked me to please make it again.

Like most people I didn't follow this exactly. My porkchops were in a bag thawing and seemed wet enough, so I seasoned them and poured in a ton of seasoned breadcrumbs; no flour or eggs. Then I fried on the stovetop and made the gravy separate. The pork chops were plenty cooked, so I didn't bother baking them. The porkchops themselves were five stars. They were delicious and so easy this way! I wasn't very pleased with the gravy, so I'll do something different next time (reason why only 4 stars). I'm making the porkchops again today! Yummy.

This was a great variation on sandwiches. My husband and I liked the sauce a lot, but it makes it very slippery, so everything falls out. May want to use toothpicks to hold it together.

This was my first time eating (and making) wonton soup, and wasn't sure what to expect. As a first timer, I think wonton soup is in its nature a bit bland, so I'm sure for wonton soup this is a great recipe. Next time I will add a little of my favorite spices to give it some kick.