Recipe by: Marie-Lyne Bournival
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This is a great recipe. It looks really impressive and it's quite easy to make. I think next time I might try a milder cheese -- maybe jack or swiss. At times the gruyere really over-powered ...
Didn't care for this at all, the gruyere cheese was overwhelming, just overwhelming. Won't try this again anytime soon. Way too strong of a cheese.
This is a great recipe. It looks really impressive and it's quite easy to make. I think next time I might try a milder cheese -- maybe jack or swiss. At times the gruyere really over-powered ...
Didn't care for this at all, the gruyere cheese was overwhelming, just overwhelming. Won't try this again anytime soon. Way too strong of a cheese.
Very impressive entre. By the time these are done they look a bit small, but don't be deceived, they're very filling.
I changed a couple of things so was hesitant to review this, but I added a photo so wanted to mention what I did. I made a veggie dish and forgot to put aside the zucchini and carrots so did wit...
Easier to make than I thought, and I couldn't believe that my kids loved it! Served it with a basic bechamel sauce as suggested. I went light on the cheese based on other comments but I would pr...
This turned out very well. I taught this to my Home Ec class and everyone raved! Here are my mini-modifications: - Cut each chicken breast in half horizontally/length-wise so as to have two th...