Lovely recipe, enjoyed by all. I added more water, however I didn't need to in the end. I served mines with pasta, would be nice with crusty bread to soak up the sauce. Will make again!  -  02 Feb 2016

This is a fantastic dish! My husband ate his over rice and I had mine over whole grain pasta. Served with a green bean and carrot mixture (French blend of Haricot Vert Green Beans, Wax Beans, and Baby Carrots), it was a complete meal. I DEFINATELY agree with the other reviewers in that there is not enough sauce. I would use more like the following: 5 cups chicken broth 6oz. can tomato paste 1 2/3 teaspoon ground black pepper 3 1/3 teaspoon dried oregano 1 teaspoon salt 6-7 cloves garlic, minced 4-6 boneless, skinless chicken breast halves 3/4 cup dry bread crumbs 2-4 teaspoons olive oil 16oz. fresh mushrooms (sliced)  -  24 Nov 2007  (Review from Allrecipes US | Canada)

I was confused by whether the ingredient is tomato paste or tomato sauce - if you read closely, you'll see both are mentioned. I decided to use paste, and it seemed to work. I pounded the breasts thin to ensure even cooking, and I used Italian herb-flavored chicken broth as well as Italian seasoned bread crumbs. The sauce was just enough for two breasts, so I agree with the other reviewers that you would need to increase all of the sauce ingredients if you were serving this for more than two. With all of that nitpickiness out of the way, I must say that this recipe is very good. The breasts were moist, the flavor was satisfying. It is going into my regular repertoire.  -  30 Apr 2003  (Review from Allrecipes US | Canada)