I've cooked penne pasta with pesto sauce for a few years now. We've added chicken and mushrooms, but we've never had just pesto and the chicken. This was really good! We had to make some changes only b/c we were forced to. We went to the meat counter and asked for 2 full breasts and we got 2 good ol' Iowa chicken breasts... they're huge! They were 16 oz each (8 oz per 1/2 breast for 4 pieces total); almost twice the size called for in this recipe. I didn't use the refrigerated pesto b/c I couldn't find it so I opted to use the sauce I normally make for the meal I usually make mentioned above. It made one cup of pesto sauce and it was a perfect amount, even for the amount of chicken I used! I omitted the tomato b/c DH doesn't like them, and I didn't think I would w/ this dish, either. The cook time should be right on, since I had twice amount of chicken called for it took exactly twice as long. I didn't use motz cheese, instead I used feta (the full 4 oz package) and it was FANTASTIC!! Also, the recipe doesn't call for doing anything w/ the pesto sauce after coating the chicken in the bowl so I added it in the baking pan w/ the chicken and all. The juices from the chicken mixed w/ the extra pesto sauce was awesome; next time I will cook some noodles to have on the side w/ the extra sauce. We had a Romaine leaf salad and some texas toast garlic bread! This was a great meal, thanks!!

Reviewed On: Sep. 23, 2009

Everyone seemed to like it but me. It was also a new group to entertain so they could of been just saying it to be nice haha. I thought it was a little to strong for my taste. You couldn't barely even taste the chicken. Only changes I did was use low sodium soy sauce and omitted the salt, and used dried parsley flakes instead of fresh. No need to measure the dried mustard; I measured it and it was exactly the whole .45 oz thing. I used 4 chicken breast halves, but could of easily fit 6 or 7 even. I marinated them in the smaller mixing bowl from my stand mixer and covered it with seran wrap in the fridge for exactly 1 day. Give it a try!

Reviewed On: Aug. 19, 2009

I'm giving this 5 stars based on my husband's reaction to this recipe. I have never liked pork because it has never had any flavor.. just bland and blah. This however had tons of flavor! I've never cooked anything that my husband wouldn't stop talking about for the rest of the evening. Everyone who happened to call him that night he would rave about it to them! I followed the recipe to a "T" except I used only 4 chops (all I had) & added to the rest of the ingredients a can of golden mushroom. As for my review I'd give it 3 1/2 stars... I didn't care for the wine taste (I used Chardonnay). Maybe if I can find a wine w/o such a sweet taste to it I'd like it. Next time I will try it w/o the wine all together. The texture was great and the meat was so incredibly tender, we couldn't even take it out of the dish without it falling apart!!! Great recipe!

Reviewed On: Apr. 22, 2009