Reviewed: Feb. 5, 2012

This was amazing! So good that my husband forgot he was eating chicken. You know it's a good recipe when you don't even taste the chicken, just the amazing flavors... I followed the recipe exactly how it states above and it turned out great. I cut my chicken breasts in half, width wise, to make them thinner and they didn't need the extra 15 minutes.

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Reviewer:

Kimberlina903

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

Living In: Irving, Texas, USA

Reviewed: Nov. 23, 2011

Just when I think I've already made the best chicken dinner, a recipe like this comes along... it is a rich and flavorful sensation and turned out absolutely restaurant quality. Five full glorious stars!!

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Reviewer:

Cheffster

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

Reviewed: Oct. 25, 2011

easy, and awesome! we really enjoy this! I buy a big block of muenster then shred it...add it to the chicken, then add mushrooms, then more cheese! DELISH!

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Reviewer:

LaurenEileen

Cooking Level: Beginning

Reviewed: Oct. 24, 2011

My DH really liked this recipe a lot...and he doesn't like chicken! Used egg instead of milk and herbed gouda instead of the muenster. Was delish. Will definitely make this one again.

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Reviewer:

Makeover Maven

Cooking Level: Expert

Reviewed: Sep. 9, 2011

Used chiecken tenderloin instead of breast and used cream of chicken instead of chicken broth. Came out sooo moist and delicious.

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Reviewer:

Jacki

Cooking Level: Beginning

Home Town: Beaver, West Virginia, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Mar. 22, 2011

I horizontally sliced the really big chix breasts instead of pounding (lazy day) and then Seasoned the chix breasts with red pepper, onion powder, garlic powder, basil and seasoned salt. Used 1 egg instead of milk and seasoned panko chips with red pepper, italian seasoning, parsley, and fresh minced garlic. I didn't fry the chix breast for fear of all the crumbs coming off, so I refrigerated them for 1 hour to make them stick. Topped each chix breast with sauteed mushrooms and topped with cheese sliced (if the cheese is on top of the mushrooms, it holds them in place). Poured 3/4 cup chix broth mixed with 1/4 cup white wine around chix breats.

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Reviewer:

Tiff_Tiff

Cooking Level: Intermediate

Home Town: Warner Robins, Georgia, USA

Living In: Eatonton, Georgia, USA

Reviewed: Jan. 18, 2011

Really good. I did the egg instead of milk like others, and used italian bread crumbs. Used chicken breast tenders and it was so moist, juicy and tender that we didn't even need knives. Served with brown rice. The kids liked it too and they're not too picky but they are kids nonetheless and they kept saying how good it was. Next time I'll add a little garlic.

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Reviewer:

KathyG

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

Living In: Lakewood, Colorado, USA

Reviewed: Dec. 31, 2010

Very good, basic recipe. I seasoned th chicken up better. Less milk it is just to moisten the chicken and get the crumbs to stick.

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Reviewer:

VICKI

Reviewed: Nov. 7, 2010

I've been making a similar dish for years with one exception. The most notable addition, which really makes the dish in my opinion, is to squeeze fresh lemon juice over the whole dish before it goes into the oven. Also, I use very thin chicken breast cutlets and decrease the cooking time to 30 mins total. If you don't have muenster, swiss cheese works well also.

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Reviewer:

HNECKONE

Cooking Level: Intermediate

Reviewed: Oct. 30, 2010

This recipe was easy to follow, delicious, and a hit with my whole family. The tang of the Muenster is mild and is the perfect compliment to the smoky mushrooms. And of course the Muenster melts like a dream! The chicken is flavorful and herb-y thanks to the seasoned breadcrumbs. I give this dish 4 stars as written because it was tasty as written but there are a few changes I made the second go round that I felt really made the dish top notch. Some of my changes were based on the suggestions of other reviewers. I: added 1/2 an onion (caramelized), used 3 cups of mushrooms instead of 1 and sauteed with the onion before topping the chicken, used egg instead of milk for dipping, and seasoned the chicken with salt and pepper before dip/bread. The addition of the extra mushrooms really bulks up the dish while the caramelized onion lends a savory but slightly sweet depth. I also think it's important to season every step of the way which is why I salt and peppered the chicken straight out of the package. I've also tried this recipe using a can of diced tomatoes with juice instead of the chicken broth. Adds the liquid plus even more veggies and the tomatoes really get along with the other flavors. This dish doubles well and also works SUPER with chicken thighs (I prefer them for this recipe).

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