I used a little more applesauce (1/3 c.) and a little less milk (2/3) and 1 T. brown sugar instead of the white. Used slipper cibotta bread cut thick (1"). It made 8 pieces. Everything else was the same. I cooked it on an electric griddle at 350. Served it with applesauce on the side and warm maple syrup. Powdered sugar and a fruit syrup would be really good with this, too.

Reviewed On: Nov. 22, 2009

I skipped the step of cutting it in half. I pierced it with a knife all over and nuked it for 10 minutes, not covering it and no water. Came out perfectly. I used leftover ground lamb and pork tenderloin for the meat. Used a 29 oz. can of the crushed tomatoes and omitted the wine and capers. The thickness of the sauce was just right. We put freshly grated Romano on it as a great finish. This was very tasty and also a very attractive dish. I am going to add cubed eggplant to it for the leftovers. If served alone, this was enough for 2 of us to eat for one meal and enough for a 2nd meal as leftovers.

Reviewed On: Nov. 2, 2009

Used boneless chicken breast filets. I didn't realize we were out of Balsamic vinegar so I had to sub Tarragon. It was just wonderful! We omitted the butter at the end but thickened with flour/water. I agree with the previous reviewer about making more sauce and putting it over pasta next time. Chicken was very tender and melt-in-your-mouth good. Thanks!

Reviewed On: Oct. 13, 2009