OMG good! I've made this several times and find it's a good idea to pound the chicken or cut into smaller pieces, but mainly so you can get more of that delicious flavor in every bite!! One packed tablespoon of dried basil is plenty for us. And most important, DO NOT skimp on the pimentos. They are a key ingredient!

Really delicious! I impressed the in-laws with this recipe, and they all raved about it. I did make a couple of changes since I didn't have all the ingredients on hand. Instead of heavy cream, I used 2 cups of skim milk and added corn starch until it thickened. I also didn't have pimentos, so I added sun dried tomatoes. This is a recipe that has made its way to my personal recipe box. I would make it again the way I did it since it's a low fat option.

My family absolutely loves this recipe, even my 6 year old.

I'm always looking for easy "meat" recipes to translate into vegetarian dishes that I can serve to my non-vegetarian family and this dish made the grade! I substituted Quorn naked cutlets and vegetable broth and this dish was completely finished by my entire family. That's pretty unheard of. I definitely agree with thickening the sauce up, just a bit, with a little cornstarch but it was superb other than that. Yum!

This is great. The only thing I changes was adding 1 T. cornstarch to thicken the sauce. The parmesan in the sauce makes for a pleasing taste.

This recipe was great! I did not have pimentos so I used bacon pieces. I also used a couple of drops of hot sauce. Will keep this recipe for when family comes over.

Outstanding! Don't care for pimento peppers, so I substituted bacon. Yummy. This was the best recipe I've tried yet, and I've tried a lot of them. Thanks!

I've made this 3 or 4 times. I leave out the pimentos (cause I just don't like 'em) and sautee about 3 cloves of minced garlic in the butter before cooking the chicken. I use Italian bread crumbs for the coating. Also, I double the sauce. Great over Penne or thin spaghetti. I've gotten compliments and recipe requests each time I've made this.

Used hot peppers instead of pimentos. It was delicious! Update: This was even better as leftovers the next day!

Very tasty! I reccomend grilling some sliced mushrooms in diced garlic and adding that to the white sauce. Yum!

My husband and I enjoyed this dish. However, like others, I made some changes. Here are the changes I made and/or suggest: 1) Use either sun-dried tomatoes or roasted red bell peppers instead of pimentos. I used the roasted red peppers, but will probably use sun-dried tomatoes next time - personal taste preference. 2) Cut back on the Parmesan cheese; this recipe calls for too much. Also, add a little of the Parmesan cheese to the bread crumbs that you use to coat your chicken. 3) Add minced (finely chopped) garlic to the butter before you add your chicken. Be sure to have your heat on low when you add the garlic; if not, your garlic will burn and leave a bitter taste. 4) Also add salt - to taste - to the cream sauce. 5) After cooking the chicken on the stove top (if using pieces other than chicken breast), place the chicken in a warm oven and let it continue to cook while you prepare the sauce.

Excellent! I didn't have pimentos, so I diced half of a red bell pepper that I had, added a package of fresh mushrooms that I had, but other than that followed it exactly. It didn't need anything else, but I had those 2 things that I needed to use. It was excellent!! I served it over orzo pasta. I mixed half the sauce with the pasta, and then topped the pasta with the chicken, and then poured the remaining sauce over the chicken. Was soooo good and did look and taste like a restaurant cooked it!

Not bad, added garlic, and toped pasta with the chicken breast pounded thin and fresh chopped tomatoes. A splash of lemon brightened the Basil flavor. Added a sprinkle of red pepper flakes for a little kick, too.

I made a lot of modifications and it was still delicious. I used fat-free milk to coat the chicken and I browned it using Pam instead of butter, then baked it the rest of the way in the oven. I used fat-free chicken broth, fat-free evaporated milk instead of cream, and reduce-fat Parmesan cheese. Also, no pimentos, don't like them. I cook with these ingredients all the time so it tasted great to me! But, it probably won't be good for those who are used to the higher fat version. I will definitely make this again but next time I will add garlic like some have suggested.

This recipe was just ok. It definitely needs tweaking. Dip the chicken in MILK? Um, no. I skipped that entirely because you dont really need to bread the chicken and then cover it with sauce. It would end up gritty. If I were going to do it I'd dredge the chicken in flour/egg/bread crumbs, tho'. Also - jarred pimentos are pretty much flavorless. They just got mushy in the sauce. I'd suggest a jarred roasted red pepper. What you have here is pretty much skillet fried chicken with a chicken flavored Alfredo sauce. I liked the addition of the fresh basil... but so much more could be done with this recipe. We liked it, we didnt love it. It's kind of run of the mill. I recommend skipping the breading, cube the chicken and fry it up with more seasonings, then make the sauce and toss it in some pasta. It was a good starter recipe.. but it's Alfredo. Been there, done that. Thanks tho'!

The flavour of this dish was fresh and different. Hubby enjoyed it and says it's a keeper. However, one thing about it does bother me. I've made this twice now and each time, the sauce comes out a bit gritty. The first time I made this, I used dried grated Parmesan instead of fresh (like those you find in shakers at pizza places) so I thought this was why. However, this second time, I used fresh Parmesan and even had it on higher heat to help melt it in the sauce. It was still gritty. I think it's from the left-over breading. Next time, I'll try and remove most of it before moving on with making the sauce.