I've made this a few times, with mixed results. The first two or three times, great! However, I was omitting the cheese. The last time, I used swiss instead of cheddar. Taste-wise, it worked. But consistency wise-- not so much. I'm not sure if my meat hammer just couldn't get the chicken breast thin enough or what-- it looked fine when I put it in the pan, but definitely didn't cook evenly. I've always used apple cider vinegar to sautee in (in place of white wine) and it's really delicious. It gives it a very seasonal feel-- this recipe would be great in the Fall.
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I've made this a few times, with mixed results. The first two or three times, great! However,...