Five Cheese Chicken Breasts

From: Raspberry Mocha

On Feb 18, 2009

This is one of the most excellent chicken recipes I have ever cooked. My houseguests were thrilled to death. I served a wild rice pilaf and a mixed greens salad with it. I doubled the recipe and had absolutely no problems. I extended the baking time to 30 minutes. It is not necessary to double the cheddar sauce, as one batch is plenty. I also left out the sherry, as I my family doesn't use alcohol (yes, I know it cooks off, but it isn't kept in our home.) Once again ...YUMMY!!!

From: Melissa Bell

On Feb 28, 2006

I thought the chicken came out great, although next time for me personally, I will not add swiss cheese. The cheese sauce however, did not work out well for me! Something about the cooking wine and the worsteshire sauce did not mix well...I ended up sprinkling the cheddar cheese over the chicken and baking it with a little bit of milk on the bottom of the dish, instead of using the sauce. I will make it again, but won't use the sauce. Thanks for the recipe

From: Shaye

On Jan 15, 2004

I was posting a bunch of recipes last night and saw that you had already posted this one (we must have the same recipe card set) so I thougth I'd review. This is DH's favorite meal. I get more requests for this than anything else. It is deliciously cheesy and looks pretty impressive when you serve it. (Except I always have a terrible time getting the toothpick in the right way to keep it together.) My lack of toothpick finesse aside, this is VERY yummy. If you like cheese, you'll be hooked!