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.

Reviewed On: Mar. 11, 2012

Perfect....freezes like a dream and comes back to buttery goodness in just a few minutes left at room temperature. When I'm done frosting my cake with several different colors of this I put them all in a pastry bag and make tie-dyed cupcakes...nothing goes to waste!

Reviewed On: Feb. 10, 2012

Run, don't walk, to your local grocery and find the "cheese remnants" bin, purchase several that sound interesting....gruyere is a good one with white cheddar. Then go home and go to foodwishes.com and watch the tutorial by Chef John on this recipe. He makes it so easy! This is an excellent recipe-our whole family of 5 loves it!

Reviewed On: Feb. 1, 2012