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Italian-Style Baked Crispy Chicken Breasts

Reviewed: Jun. 20, 2010
I made this for my daughter who is home from college and missing home cooking. It turned out incredibly well, and I am grateful for easy, delicious recipes like this one - my kids give me all the credit! The mayo/lemon/herb mixture made it SO moist, and contrasted nicely with the crunchy topping. I think I'll follow others' advice next time and substitute yogurt for some of the mayo. I didn't use the extra mayo mixture for the chicken, but it was great on asparagus! Also, the amount of bread-crumb/parmesan/nut topping was easily double what I needed for 4 chicken breasts. I also held back the nuts on two of them because my daughter didn't want any, but I thought the nuts really made the dish. I can't wait to try this recipe again!
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Chicken Pot Pie IX

Reviewed: Jan. 20, 2012
I've made this twice, and it disappeared quickly. I used less chicken and more veggies the second time, which suited my family's tastes better. In fact, this recipe lends itself to customization, which is part of why I love it so much. It also calls for fresh veggies, while most chicken pot pie recipes I've seen use frozen or canned. It doesn't use canned soups as the gravy either - the broth/onion/flour gravy in this recipe is SO delicious! It is SO worth the extra prep time if you're a vegetable lover like me. Thanks, Robbie, for this WONDERFUL dish!!!
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