I followed this recipe to the letter (although I made a double batch), and it turned out wonderfully. I believe I may have turned the roasted peppers into a bit of a mush, but that turned out to work really well in my favor. The cappers bring out a tremendous flavor with each bite. My one failing is that I did not have a brick of parmesan on hand to grate, so I ended up using some shreaded stuff I bought in a store. The taste was still good (and the smell outstanding), but I think it would have had a better effect if it would have been really finely grated.

Reviewed On: Feb. 13, 2009

This must be one of the quickest recipies to make in a pinch, and goes great with all sorts of pasta. (I put it with a basil penne). I go very heavy on the parmeasean cheese just because I love the taste, but that is completely up to the palate of the cook.

Reviewed On: Nov. 15, 2008

The only modification I made was to use crushed garlic as opposed to garlic powder, but I'm a pretty heavy garlic user. This recipie is stunningly delcious, but needs a lighter paring to go with it. A red sauce would be not be appropriate, and I think a heavy cream sauce would be too thick with the mixture on the chicken. Perhaps try it with a penne pesto?

Reviewed On: Sep. 14, 2008