I HATE papaya, but we got some beautiful papayas as part of a Harry & David gift and I didn't want to waste them. This was surprisingly good! The tomato and vinegar offset the sweetness nicely. I recommend starting with no sugar, but add gradually to taste. I was also very unsure of what the papaya seeds would add-- I didn't know you could eat them. Our learning: yes, they're great as used here, but don't eat them alone! ;-) My daughter & I each crunched one before adding to the recipe. Don't try this at home. A little like crunching a black peppercorn. But in the blender as part of the dressing, they add a very unusual peppery flavor, like cracked pepper. For those who had problems with watery-ness: brush your baguette slices with a touch of olive oil (or spray lightly) and bake 5 min so they're good & crunchy, and definitely drain the salsa before spooning on. Thanks for a unique, light app that will be used several times this summer!

Reviewed On: Jun. 14, 2009

I have to admit, I read this recipe and thought, NO WAY can you a)cook *breaded* chicken in a microwave, or b) make a roux-based sauce in a microwave. Are you kidding? But something made me try it, and lo and behold... it was pretty d**n good! For all you skeptics like me, it's actually true, it really works. And the mayo-breadcrumb trick is also really clever. Messy to prepare (I was up to my ELBOWS in mayo)-- but clever, and really tasty. Thanks for showing an old dog some new tricks!!

Reviewed On: Oct. 29, 2008

I've made this twice now and I'm already looking for an excuse to do it again. Just one caveat: go with an onion soup mix you've tried and liked. I cheaped out on an untested store brand the second time, and it definitely gave the meat a processed, freeze-dried onion taste. I also agree with other reviewers that a good, heavy stout or lager is much better than a lighter beer.

Reviewed On: Oct. 29, 2008