UPDATE: The second time I made this, I only used two chicken breasts, but sliced them into thirds so they were thin. I then dredged them in the flour mixture, dipped them in egg, and finished them off with Panko breadcrumbs. This made the chicken quick to cook and so crispy! I left the sauce at the original amount, but next time I'm going to double it. I cooked the sauce in one pan, chicken in another, and then just added the chicken with a quick stir to coat and served. That way the breading didn't get soggy. Huge hit! ORIGINAL: This was a huge surprise for me. It has been sitting in my recipe box for a year, and I finally decided to try it. I was expecting an Italian-type dish, but was pleasantly surprised by the spicy Cuban undertones. My one year old couldn't get enough of this. I did use diced instead of stewed tomatoes, and garlic powder, since I had run out of normal garlic and didn't want to go to the store. I served it with rice, and the sauce was to die for mixed with the rice.
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UPDATE: The second time I made this, I only used two chicken breasts, but sliced them into...