Reviewed: Mar. 26, 2008

this was wonderful. i didn't use pimentos and i used fat free 1/2 and 1/2 instead of cream and cooked the chicken in olive oil. it was fabulous - i will make this again.

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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Mar. 14, 2008

I don't usually agree with the high reviews given to some of the dishes on this site. This is the exception, the cream sauce was amazing, and the chicken was tender and juicy. I followed the directions exactly except I didn't add pimentos (didnt have any). Great recipe, will be cooking it again.

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chef+husband

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Reviewed: Feb. 5, 2008

This is a definite keeper. The sauce was great. My whole family like it, even my husband who is not much of a chicken eater. The sauce really puts this over the edge.

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TACZYZ

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jan. 30, 2008

i love it its easy and u can add your favourite herb to give it that zing

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sunflowerBirmingham

Cooking Level: Intermediate

Living In: Ocho Rios, Saint Ann, Jamaica

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Reviewed: Jan. 29, 2008

LOVE this recipe... we used roasted red peppers instead of the pimentos though!

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Jami P.

Cooking Level: Intermediate

Home Town: Keene, New Hampshire, USA

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Reviewed: Jan. 16, 2008

Very good recipe. Easy to make and very tasty. Didn't use pimentos but that was the only change we made.

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blue eyed CC

Cooking Level: Expert

Living In: Roselle, Illinois, USA

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Reviewed: Dec. 14, 2007

This was so good! I diced the chicken first and used sundried tomatoes instead of pimentos and I doubled the cream sauce b/c I was serving it with pasta. Only recommendation for changing is for me, I thought the cream sauce with the fried chicken and pasta was too heavy. I would serve it with grilled chicken next time, however if you are just doing the fried chicken this sauce is a great addition. Trust me, we all thought it was great, but I would just prefer that slight change next time. Definitely give this a try.

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Connorboysmom

Cooking Level: Beginning

Home Town: Rockford, Illinois, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 11, 2007

I had left-over basil from another meal so I searched for basil recipes and found this one. I actually used sun-dried tomatoes instead of pimentos since that's all I had. I also did not have whipping cream so used milk with cornstarch which I've done before. I used dried grated Parmesan cheese (the kind you usually find in shakers at pizza places or chain Italian restaurants) which is all I had on hand. I served it over plain jasmine rice. My husband liked the dish a lot. The dried Parmesan kind of left the sauce a bit gritty for me. I think that next time I'll use FRESH Parmesan and grate it myself. Overall it had a wonderfully fresh taste and it's still a keeper (especially since hubby liked it!!).

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vlin28

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 19, 2007

I've never been a huge fan of chicken breasts, but this recipe really gave the chicken flavor! I served it over angel hair pasta and substituted the pimentos with green peppers. I also served sauteed zuchinnis as a side dish. All-in-all, a wonderful dish! Thanks for sharing!

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Teresa Jolie

Cooking Level: Expert

Home Town: Brownsville, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 15, 2007

I loved the flavor of this dish and served over farfalle (bowtie) pasta. It was a first using pimentos and I was very pleased! The flavor is very rich - so much so that I may try offsetting the richness with 1/2 & 1/2 instead of whipping cream. Still a great choice!!!

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JANE183

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 6, 2007

Awesome! This is a definite keeper for our family - so easy and quick to make, I followed the recipe exactly, but per some other reviewers, may add in some garlic and white wine next time! This looks so gourmet served with some brown rice and a green veggie - perfect for guests!

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WEBANGEL14

Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Oct. 29, 2007

This is awesome. In order to make this slightly less unhealthy, I used half and half instead of whipping cream and also fat free milk. I did not notice any lack of flavor. Basil is one of my favorite herbs so this is a win for me.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 2, 2007

this was really good. I used half and half instead of heavy, which worked out fine. I'd use less Parmesan next time, I found it a little dominating. I love finding ways to use fresh herbs.

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CARLYG

Cooking Level: Intermediate

Home Town: Glen Williams, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 26, 2007

This is wihout a doubt one of my most favorite chicken main dishes. For a speedy prep use chicken cutlets instead of the chicken breasts. When using breasts I often bake them after browning (for about 45 minutes)to make sure they are cooked through. Pimentos add a touch of color but are not crucial to this recipe.

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dianekp

Cooking Level: Expert

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Reviewed: Aug. 24, 2007

This was very tasty! I didn't expect it to be this good! It's real simple too! I didn't have pimentos, but I don't see how they would make it much better except for color. I used half and half instead of heavy cream and used Italian breadcrumbs. I served it over spaghetti. This recipe is a keeper!!

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bebe

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Reviewed: Aug. 22, 2007

I used way too many spices, but feel that this could be a very pleasing dish!

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Danielle

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Reviewed: Aug. 14, 2007

I used thinly sliced chicken breast and dipped them in butter and then bread crumbs with grated parm. cheese, garlic powder and italian herbs then rolled them and baked them while I made the sauce. I added garlic and used sliced roasted red peppers. It was great!!!! Next time I think I might add a little red pepper for some kick. I will totally make this again.

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WEBE3BUGS

Cooking Level: Expert

Home Town: Zephyrhills, Florida, USA

Living In: Chester, Virginia, USA

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Reviewed: Jun. 24, 2007

So simple and so good. I pounded the chicken breast to cook more evenly and quicker. I served it over angel hair pasta.

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Austin Cook

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Reviewed: May 20, 2007

The sauce was delicious, and I recommend that the cook saute some garlic in the butter prior to mixing the sauce. With regard to the chicken, I mixed egg and milk together. Seasoned salt adds a nice element of flavor to the chicken.

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sashelena

Cooking Level: Intermediate

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Reviewed: May 16, 2007

This recipe is excellent and impressive. It looks really appetizing too. It would be good for guests. I did make a few changes: I used boneless, skinless chicken thighs, I added a bit of salt and seasonings to the breadcrumbs. I fried the chicken for about 7-10 minutes but found that it wasn't quite cooked yet so I then baked it at 350 degrees for about 45 minutes. As soon as I was done making the sauce in the frying pan I poured this over the chicken that was already in the oven and continued to bake. The fresh basil and pimiento really make this dish. I served with egg noodles covered in the sauce and asparagus. Gourmet!

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