The aroma will bring in "customers" faster than any dinner bell! I made mine on top of the stove as it is over 90 outside and didn't want to heat up the kitchen! Sliced them 1/4" thick and cook in boiling water for abt. 20 min. Drain thoroughly. Melted 2 Tbsp. of butter and added a crushed garlic clove until cooked. Add the sliced potatoes, finely chopped rosemary (abt. 2 sprigs) and some chicken broth. (Start w/ 1/2 c. and "eyeball" it.) You just want it to be nice and moist. S & P to taste. Wonderful!

Reviewed On: Jun. 16, 2010

I can't believe how many of you didn't take advantage of cooking this in the microwave! I will say that I probably wouldn't have cooked it this way if I didn't have a turntable. It really helps in cooking the fish evenly. I used white swai, a spice called, "lemon butter w/ dill" (I got at a spice shop) sprinkled on both sides along w/ a little parm just on top. Then I used three thinly sliced pats of butter evenly spaced on each fillet. Total would be abt. 3 Tbsp. (So 1/2 c. of butter is w-a-y too much!) Cover w/ a plastic cover like you use when microwaving liquids and microwaved for 3 min. Then gently turn over and put the outside edge of the fish inward, keeping the thickest part on the end of the dish and cook another 3 min. Depending on the thickness of your fillets, you might need another couple of min. but that's all! It was flaky and juicy and so flavorful! Plus, it didn't heat up my kitchen while it's 90 outside!

Reviewed On: Jun. 10, 2010

I think Julia Child would cringe at my version of this dish but technically it is what it is called. I gave up pounding after the first breast! Flatten the breast w/ your hand evenly on a cutting board and slice the breast (horizontally) in half. (You might need more cheese and ham doing it this way.) Place a slice of cheese and then ham on top (it will probably be 1/2 a slice since it's not pounded) and roll up, putting a toothpick through the middle. Place them in a baking dish and bake at 350 for 30 min. (Skipping the flouring and browning step.) While baking, mix the wine, bouillon, and whipping cream w/ cornstarch in a saucepan until slightly thickened. (After reading the reviews, I automatically doubled the sauce!) Poured some of the sauce over the chicken after baking and return to oven for another 5-10 min. This was another yummylicious dish! Fewer carbs, calories, and gluten free, provided that you use a gluten free bouillon, when made this way without sacrificing taste! Bon Appetit!

Reviewed On: Apr. 7, 2010