Very uncharacteristically, I didn't stray from the listed ingredients at all for this one. However, I did alter the execution. I used a meat hammer and pounded the breasts out just a bit. Not into cutlets, but just enough to tenderize them. Then I salted and peppered them, and seared them in a cast iron skillet. I followed the recipe exactly from there, except I cut the cook time down and checked them with a meat thermometer until they registered 165F. It took about 30 mins. Served with onion cous cous and roasted asparagus. 5 stars for this one because it turned out excellent, and I can't say that my method is better than the original instructions seeing as how I've never tried it. I changed it because (in my experience), searing chicken first produces a better final product after baking.
Very uncharacteristically, I didn't stray from the listed ingredients at all for this one. However, I did alter the execution. I used a meat hammer and pounded the breasts out just a bit. Not into cutlets, but just enough to tenderize them. Then I salted and peppered them, and seared them in a cast iron skillet. I followed the recipe exactly from there, except I cut the cook time down and checked them with a meat thermometer until they registered 165F. It took about 30 mins. Served with onion cous cous and roasted asparagus. 5 stars for this one because it turned out excellent, and I can't say that my method is better than the original instructions seeing as how I've never tried it. I changed it because (in my experience), searing chicken first produces a better final product after baking.
Fantastic recipe. Asiago cheese is not the cheapest of cheeses, but it was well worth the money because the sauce was incredible.
I have already made this recipe again and will continue to do so. One of my favourites.
I pounded out the chicken breasts to a more even thickness and seared it on both sides. As a part of searing it, I seasoned with salt and pepper, lightly coated in flour, battered in egg, and dredged in Parmesean cheese. Then I baked for about 30 minutes. My husband loved it.
Oh my gosh! This was so good! I didn't have lite mayo or greek yogurt, so I used regular mayo and sour cream. I did take the advice of others and pounded the chicken breasts some and doubled the sauce to be able to serve over mashed potatoes. Used some chicken broth in place of some white wine also. Definitely a keeper!
This was fantastic! I purchased the chicken cutlets rather than trying to pound out the chicken breast (as others have recommended). It worked out perfectly. It was a huge hit at dinner. I served it with angel hair pasta. I only wish I had more of the sauce! This will be a staple in my home.
I had high hopes for this...followed the advice of pounding and searing the chicken before baking, and the sauce was a snap to assemble. My complaint: the sauce separated very badly during baking, making it look quite unappealing and giving it an equally unappealing, grainy texture. The taste was okay, but not good enough to overcome the negative aspects of the final product. With all the 5 star reviews, I was expecting really good things from this. Disappointed.
As others have mentioned, it's best if you tenderize and sear the chicken breasts before baking. I also found that a generous drizzle of the balsamic went very nicely over the top. Otherwise, it's great!
Oh my goodness - this is SO delicious! I only had regular mayo and Greek yogurt - but it was so worth the extra calories for this amazing dish! I served it with oven roasted new potatoes and a romaine and fruit salad. Incredible meal!
Only change I would make would be to double the sauce recipe and thicken it will some flour and water. Great recipe!
