I have made this recipe MANY times, and my husband and I LOVE it. The only problem I have encountered is that sometimes the cashews get too brown, and the asparagus are still hard. Tonight I tuned down the heat to low when I added the cashews, and it came out perfectly.

Reviewed On: Aug. 29, 2008

I made this a few times, and I finally got it perfect. I took a little from different raters on this site to match our tastes. To 1/4 cup olive oil, I added 2 tsp. fresh garlic, fresh rosemary, 1/4 tsp. sea salt (My husband doesn't like too much salt.), and a sprinkle of pepper. I warmed on low. The bread crumb mixture was 1/2 cup parmesan cheese, 1/2 whole wheat bread crumbs, and Italian seasoning. I also rubbed 1 tsp of fresh basil and 1 tsp. of fresh oregano on the chicken breasts before coating with bread crumbs and oil. I baked at 400 degress for 25 minutes. They were thin chicken breasts. It came out so amazing. My husband LOVED it. Be sure that you don't overcook it.

Reviewed On: Aug. 27, 2008

I made this recipe tonight for the third time, and it was PERFECT-so delicious that I am going to double it for a company dinner party next month. I cut the cauliflower into SMALL florets. I steamed the cauliflower for 4 minutes. I then mixed the cauliflower in a bowl with the garlic, olive oil, fresh parsley, and I added 1/2 chopped red onion, a few baby carrots that I peeled with a potato peeler, some fresh oregano and a squeeze of fresh lemon juice. I cooked it covered at 400 until it was soft enough (at least a half hour). We like it soft, but that is a personal preference. Then I added parmesan cheese and whole wheat bread crumbs and broiled for 2 minutes uncovered. My broiler is extremely hot. Yummy !!

Reviewed On: Aug. 20, 2008