Brought this to a Halloween party and it was a big hit! I didn't have two loaf pans, so I doubled the recipe and made it in a 13x9. It all fit (barely) and the doubled amount of cream cheese was just right for the larger pan. Bake time was the same (60-70min). I added a little extra spice and unfortunately, I forgot to put the orange zest in, but I definitely will next time.

Reviewed On: Oct. 18, 2009

The flavor was delicious! I marinated in the yogurt mixture (adding fresh garlic) for a couple hours before. Then I cooked it for 45 min and it was completely done. Could maybe have cooked a little less even. The breading on the bottom completely detached from the chicken and stayed in the pan though which was a little disappointing. The cooling rack trick might solve that.

Reviewed On: Oct. 4, 2009

Boy this was delicious! I made it with eggplant, red pepper, and zucchini. I sprayed the veggies with a little PAM before broiling, but forgot to salt and pepper them. I liked that the veggies weren't oily, but next time I think I would brush them with a little olive oil, remember to salt and pepper them, and maybe add a few red pepper flakes. I put the whole sandwich together adding a little minced garlic along with the goat cheese and tapenade and then broiled it open faced for a minute or two to melt the parmesan and toast the bread. It tasted just like a sub from a restaurant or an Italian deli. You could also modify this recipe in a million ways to suit your taste.

Reviewed On: Aug. 9, 2009