As was mentioned yesterday, this is from the Cuisine for Two book. Made this last night and really enjoyed it. I did make a change that was not a big deal to me but might be for some. My swiss cheese just seemed a little stale so I subbed some shredded mozzarella since that's what I had in the fridge. I also dusted the breasts in a little flour before sauteeing as I usually do with chicken. I like a little bit of a crust. It was excellent! Loved the sauteed pasta with garlic and chives. Actually, I'm making that side dish again tonight to go with chicken caccciatore (also from this book) because I have no polenta on hand.
The only thing I would suggest is to actually follow the directions regarding just a "drizzle" of the balsamic reduction. I added more like two tablespoons to my chicken and it was a little much. My husband sprinkled a little parmesan on his finished product because to him, parm goes with everything.
On the rating scale, I'd say a solid 8+. Very nice presentation too.
The only thing I would suggest is to actually follow the directions regarding just a "drizzle" of the balsamic reduction. I added more like two tablespoons to my chicken and it was a little much. My husband sprinkled a little parmesan on his finished product because to him, parm goes with everything.
On the rating scale, I'd say a solid 8+. Very nice presentation too.