I thought this was great! Easy, healthy, and very tasty. Per some other reviews, I doubled all the spices and the garlic and used chicken broth instead of water. I also increased the carrots - probably just about doubled them. Definitely delicious with parmesan sprinkled on top. Next time I make it, I'll probably add some sort of meat - probably sausage - at the request of my husband.

Reviewed On: May 2, 2011

Very simple, very tasty, very reliable recipe that always goes over well at a party. I can never find the leek soup mix, so I always end up using the vegetable mix. I love it with the veg mix, but am dying to try it with the leek one to see how that changes the flavor.

Reviewed On: Mar. 27, 2011

This was pretty good. I followed the advice of several other reviewers and allowed time to let the breading "set" by sticking it in the fridge for about 15-20 minutes before sauteeing the chicken. Instead of Monterey Jack, I used mozzarella-provolone cheese. I only had a three-cheese bread crumb on hand, so I added some oregano and garlic powder to that, but not enough. I think if I used seasoned bread crumbs, this dish would have had a little more of the "oomph" that would bring it to a 5-star level. Overall, this was extremely easy and looked and tasted good, so it'll be something I definitely make again.

Reviewed On: Mar. 27, 2011