You need to make this, I have it all the time because it is SO simple but perfect. However, the only thing I really use is the recipe for the sauce. I've made it so often that I've found an easier way to make the breaded chicken. (Coat small pieces with an egg and milk mixture, then coat with a flour and corn starch mixture, then place into a frying pan with about 1/2 an inch of heated oil in it. I've used both olive and canola. When the bottoms are beginning to become brown just flip them over and brown the other side. It works perfectly.)

Reviewed On: Feb. 22, 2009

I'm not going to lie, I have this pizza literally once a week. Probably because like most said, it's so versatile, as long as you have the basic ingredients for the garlic butter sauce, it's a winner. Sometimes I used fresh spinach instead of cilantro, leave out the chicken if I'm feeling vegetarian, mozeralla instead of parmesan (I don't care for ricotta), add mushrooms, etc. One thing I always do is make it on "Pizza Dough I", a VERY easy pizza crust recipes from this site. Go for it!

Reviewed On: Feb. 22, 2009

I have never been a huge fan of lasagna, but this is something completely new! I cannot get enough! I made it for the first time for my husband and another couple and everyone raved over it, and had seconds. The other guy said he has had lasagna at several Italian restaurants recently, and this beats them all! I didn't have any boullion, so I used a 1/4 cup of the chicken water. Plus, I added some seasonings to the water as it was boiling, and to the cheese mixture, as well as some frozen chopped spinach. I'm pretty sure it would be a tad bit bland without seasoning it at all. Oh, and I used fat free cream cheese, and in case anyone is wondering, you couldn't tell at all! And I usually don' care for fat free substitutes. Thanks everyone!

Reviewed On: Feb. 5, 2008