I liked the base recipe for these, but I did change quite a bit. To feed 3 people, I pounded one large chix breast to 1/2 inch thick, then cut into 3 inch strips. I marinated them for only about 15 minutes in 3/4 cup of the buttermilk mixed with 1/2 tsp of garlic powder & 1/4 tsp cayenne pepper. I crushed a 12-15 Ritz crackers (in a ziploc bag w/a rolling pin), added 1/4 cup parmesan and a bit of black pepper. Dredged the strips directly into the cracker mix and put them on a rack sprayed with cooking spray, then placed the rack on a baking sheet and then sprayed the strips lightly with cooking spray. Baked at 400 for 15 minutes and they were really delish. The parmesan adds nice flavor and they're so much healthier than fried. The kids loved them. I think it's the buttermilk that makes them so tender.

Reviewed On: Aug. 30, 2009

I really like this dish. I made it in a 2 quart pyrex baking dish and used 1/2 pound spaghetti, and just shy of a 28 oz. jar of Prego (kids like the sweetness of this sauce). I mixed about 1/2 cup of sour cream & 2-3 ozs of cream cheese together, omitted the green onions, and mixed it w/the noodles before adding to baking dish. For the sauce, I sauteed 1/2 pound italian sausage, 1/4 c. onion and 2 crushed garlic cloves, then added Prego and used mozz. cheese on top. Let it sit after baking for 10 minutes before serving. I think the sausage added nice flavor, but next time I'll use ground turkey, and add parmesan, green onions & 1 egg to cream cheese mixture. I look forward to changing things up on this recipe in the future.

Reviewed On: Jul. 29, 2009