Comments on: Chicken Pseudo-bleu

By: Tami Hawes

Tami Hawes — Fri, 09 Jul 2010 18:48:34 +0000

I followed the directions for cooking it in an iron skillet. That’s the part for me that failed. I think I would have done better cooking it in the oven. The flavor was great and I’ll try this out again.

By: Tami Hawes

Tami Hawes — Wed, 10 Mar 2010 03:57:55 +0000

I used the panko and swiss cheese instead of provolone. I think I need to look at my spice rack to see what to add in with the breading. I was using a cast-iron skillet and getting the temp adjustment was part of the challenge. The DH liked it and is looking forward to the leftovers for lunch, so definitely making again!

By: ljdigeso

ljdigeso — Mon, 01 Mar 2010 00:35:29 +0000

I gave this recipe 4 mitts. It was fairly easy and quite delicious. I used regular bread crumbs instead of panko. I also only used 1 piece of cheese and 1 piece of ham per breast, otherwise it wouldn’t fold back over. My only issue was that it was really messy once I started picking the breasts up to dredge them in the egg and the bread crumbs – stuff started to fall out, lol! Also, after I flipped them I let them continue to cook on medium-high heat for a bit, then put a lid on the pan and turned it down to medium-low for about 10 mins or so while my side dish was finishing up. I wanted to make sure the chicken was white all the way through. Will definitely make again – my picky family all loved it!

By: joni

joni — Mon, 22 Feb 2010 19:54:10 +0000

sounds utterly delicious!