I made this last night, my husband and I enjoyed the dish, but I'm giving the dish 4 stars since I tweaked the recipe quite a bit. I always read the reviews and most of the time use the original recipe as a starting point. I am on a restricted saturated fat diet and this is how I prepared the dish and I hope this is helpful to all.
I roasted my asparagus in the oven with olive oil, salt and pepper at 400 for 6 minutes, let them cool while I prepared the chicken, which I took Panko bread crumbs added dried parsley flakes and I use a garlic and roasted red pepper seasoning from McCormick. I then used Olive Oil mayo and some Go Veggie parmesan cheese and made a paste. I then seasoned my chicken w/salt and pepper and placed a slice of Go Veggie Swiss cheese on the cutlet, then the asparagus and rolled, then taking a spatula spread the mayo mixture and then roll into the panko bread crumbs and place in a greased baking pan. I cooked the chicken for 20 minutes, turning after 10 minutes. They did come a little dry due to the fat free cheese, next time I will use a metal or foil pan (I used glass) and deglaze the pan w/some broth and white wine to create a sauce. The flavor and concept of this dish is terrific. I served w/sautéed mushrooms and a seasoned faro. I will definitely be making this again.
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I made this last night, my husband and I enjoyed the dish, but I'm giving the dish 4 stars...