Yum! My hubs and I thought this was pretty good. While not "traditional," this is perfect for a quick weeknight meal. Having said this, only a few tweaks are required to take this from good to GREAT! Because I had extra time on my hands (and because I viewed John's video FIRST), I browned my chicken in a T of EVOO until browned on both sides. I then poured the pan juices over my chicken as suggested. I used chicken cutlets instead of breasts (I feared they'd cook unevenly otherwise) and this caused my chicken to DRY out! I should have known better.... Thin cutlets cook quickly! I have a few suggestions for those wanting to give John's recipe a try. First, DO NOT pan fry your chicken (as per Chef John's video). This step is totally unnecessary, IMHO. Second, add the basil (if it's in season). It definitely kicks this up a notch. Finally, use smallish sized croutons. I purchased Marzetti brand garlic & onion croutons and although tasty, they were very LARGE. I had a difficult time covering them (with cheese) and the ones that were exposed got a little too brown for my liking. :( I suggest that you semi-crush your croutons to avoid this (and cover your casserole with foil for at least HALF of the time it is in the oven). With these changes, your recipe will become a regular staple at my house. Thaks for sharing, Chef John! :-)
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Yum! My hubs and I thought this was pretty good. While not "traditional," this is perfect for...