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

This really lives up to its name, "The BEST". Very, very tasty. We need to keep referring people to the cook who submitted this recipe's "real" directions on 3/24/08. I could only cook it about 6 hours the first day. I used a 1# bag of baby carrots and 4 tomatoes. For the 7 c. chicken broth, I used 1 1/2 T. ham base for 4 c. Added the additional 3 c. and 1 1/8 T. ham base the next day when it cooked for a few more hours. I don't think anything was lost having to do it this way in case plans to cook it all in one day change for you, too. And the day after, it was just as good, if not better. Thank you!

Reviewed On: Oct. 12, 2009