Amazing! The only thing I did differently was use my hand blender to mix all of the ingredients together before marinating. Sine I was doing a 'surf and turf' dinner, I cut up some sirloin to skewer as well. Marinated the beef for a couple hours and the shrimp for a half hour. I think the shrimp was tastier, but both very good. Will definitely make this again.

Reviewed On: Jun. 22, 2009

This has definitely become one of my favorite recipes. I decided to serve it last night to company after reading all of the great reviews. I made it almost 'as is' with just a couple of small changes. First, I sprinkled salt and pepper on the breasts after pounding them out, rolled with prosciutto and smoked fontina and secured with rosemary sprig. Then I made the wine sauce and poured onto the breasts and let marinate for 8 hours. I baked as directed, but after 30 minutes drained the sauce out of the dish and put chicken back in for ten minutes to brown a little. Meanwhile I thickened the sauce in saucepan with cornstarch. Everything turned out awesome and my boyfriend and friends raved about it all night.

Reviewed On: Jan. 4, 2009

Awesome recipe! I followed it almost exactly, except that I used 1lb of mild italian sausage to which I added diced onions and sliced portabella mushrooms while browning. To the sauce, I skipped the extra salt because of reviews that the sauce is already pretty salty, and added three cloves of fresh garlic and about a teaspoon of red pepper flakes. I simmered for about three hours. It was so yummy. Next time I will use a one to one ratio of tomato sauce and diced tomatoes - I like my sauce more chunky and this was just a little runny for me.

Reviewed On: Oct. 27, 2008