Easy, delicious, and cheesy chicken breasts--with plenty of Asiago flavor! Add a touch of black pepper, balsamic vinegar, and additional Asiago cheese just before serving for the best results.
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.
Read MoreI 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.
Read MoreVery 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.
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!
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.
What a wonderful dish. I added extra garlic. I am out of onion powder so I chopped some onion instead.
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.
My family and I absolutely loved it!! I didn’t have any Greek yogurt so I just made it without and it turned out wonderful. We paired it with a salad and French bread- YUM!
OMG So glad this recipe came my way. The only thing I did different is cut the breasts in halves n doubled the sauce ingredients. Other then that I made it w/exactly the same ingredients. W0W was absolutely great.
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.
I thought I had asiago cheese, but it ended up being gouda, so gouda it was. It turned out to be a delicious cheesy dinner that everyone thought was wonderful. As is my habit, I cut the chicken breasts into medallions to decrease the baking time and for serving purposes. The leftovers were perfect for sandwiches the next day.
The sauce was too thin. I’d make it again but would thicken the sauce before serving. I omitted the balsamic vinegar bc no one in my family likes it and the recipe was fine without it (the wine gave it enough “zing” even without the vinegar.
We enjoyed this tasty recipe. I made it as is. It was quick to make and the dish presents well. I will definitely make it again.
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!
I baked this for 55 minutes. Chicken was perfect. Definitely will do this again, but will split chicken breast in half. Absolutely delicious!
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!
My family absolutely LOVED this recipe. My daughter said it tasted like something out of a restaurant. AND it was quick and easy to make! This is going to become a staple in our kitchen.
delicious, i was in such a hurry, to make supper, that i mixed everything together! ;o( but it came out fine!!!!!
This is an amazing recipe. I would recommend doubling the sauce and pouring it over a side or rice or potatoes
What a wonderful recipe, my husband couldn't stop commenting on how good it was. I had six large half breasts so had to increase the amount of sauce & cooking time but otherwise followed the recipe as written. This will go onto our list of favorite recipes and into the menu rotation. Thank you so much for sharing! PS. To all who have advocated for buying a really good bottle of balsamic vinegar, you were so right!
Didn't have Asiago, used a mix of cheddar and parmesan. This would be good over pasta, rice, or a bed of spinach.
Did not make any changes. It was so good I think it will make a regular return to the menu.
Chicken was tender and overall flavor was good. Sauce was very thin but I did use chicken stock instead of wine . I would try to thicken that up a bit. Everything else, very nice.
This dish is super easy and delicious. I cut the recipe in half and cooked in my toaster oven for 60 minutes at 375F. I will definitely make this again and again.
I doubled the sauce - my family loved it! It has definitely been added to the rotation!
Doubled the sauce as others recommended, then used chicken thighs. Served over noodles with a side salad.
My husband loved this and this recipe will probably be a regular. A lot of flavor and not to complicated. I substituted sour cream for yogurt and chicken broth for the white wine. I cut extra large chicken breasts In half horizontally and cooked for 40 minutes. Turned the oven off and left in the oven for about 10 more minutes. Very good. Is a 5 star recipe.
This recipe is so quick and easy and SO delicious! Served over angel hair or with Parmesan cous cous and some sautéed fresh broccoli...yum! This will stay in my regular rotation of recipes!
Love it! I did make a couple of slight changes for taste preferences and time cuts. I used chicken cutlets instead of whole breast (prefer thinner pieces ). I cooked chicken in frying pan until just nearly done and then put sauce on it and baked till hot. Then put it under broiler to give it a golden brown color. My store didn't have asiago cheese so I had to use a asiago parm blend. As other reviewers said the sauce is really runny but it thickened as it set a little. Have been asked to make it again already. Definitely will keep this recipe.
I didn’t have Asiago but used shredded parm and Gorgonzola crumbles. Wow! Was a huge hit with my husband and was super easy and quick to prep. Will definitely make it again.
, this was so good! I doubled the sauce over 4 breasts and it was so good and saucy. Definitely will make it again.
My family and I loved it! The chicken was cooked through after 40 minutes, but was not golden brown on the top. I decided to add the balsamic vinegar and more Asiago on top and put it under the broiler for a few minutes looked and tasted delicious!
I made this as written except that I used Parmesan/Romano cheese instead since I have it on hand, and it was still delicious! Everyone in my family loved it including some picky kids!
Outstanding. I have made this twice now and have not altered the recipe at all. I love it, and more importantly, my family loves it. This will be a regular at our house for a while.
Only change I would make would be to double the sauce recipe and thicken it will some flour and water. Great recipe!
I really liked it, restaurant quality with a side salad, but my kids just said it was ok.
This was an easy recipe to make and the chicken came out pretty tasty. The only change I made was to use white wine vinegar instead of the dry white wine since that's what I had on hand. My sauce came out thinner than in the video and I'm not sure why, but I will use a thickener next time I make it. My family really liked it so I will be making this again for sure.
Delicious and easy to make! followed recipe exactly, the drizzle of balsamic vinegar at the end is the finishing touch! Next time I would double the sauce to have plenty for Mashed potatoes, or rice and leftovers.
i doubled the recipe and it came out fabulous, full of flavor not sure the how the vinegar was going to make it taste but it was very good. i will make it again.
This was awesome! The only changes we made were because we didn't have the ingredients on hand; Such as yogurt - we used sour cream. And onion powder, we had an onion and finely chopped about a Tbsp and a half. So good. Can't wait to try again with all the ingredients. And the Balsamic vinegar... added just the right twist.
It was a big hit. Family said it was a keeper. Like many others, I doubled the sauce. We like sauce for mashed potatoes. Will have many more times. Thanks for recipe.
This was excellent. I followed the recipe exactly, but I did pound out the chicken a bit and doubled the sauce. My family loved it. Will make it again.
5/29/20 - great flavor but sauce seemed thin during baking, thickened up nicely to go over egg noodles. 10/13/19 - flavor was good but too oily, I'd halve the mayo next time. Otherwise good and tender. Easy to prep and looks nice.
OMG!!! I feel sorry for all those who have not tried this recipe....Delish!!!! Tastes great as leftovers and the sauce is wonderful with broccoli.
Fabulous! I made it exactly as written. I wouldn’t change a thing. I served it with a rice pilaf and asparagus. I will make this again and again and again...
Great recipe, it is a very rich dish. I did as other suggested and pounded the chicken to tenderize, battered and coated in Parmesan, and seared. Then I baked as directed except I did it all in my cast iron so I didn't dirty two dishes.
