So-so. It's on the bland side.

Reviewed On: Sep. 8, 2011

Sensational as is, but I like to turn this into an appetizer. Thinly slice a baguette on the bias, brush with olive oil, and toast. Rub one side of the toasted baguette with a clove of garlic (the toasted baguette will act like sandpaper to the garlic). Start off with a slice of prosciutto, then the tomato and fresh mozzarella, topped with the basil. A single crank of fresh cracked pepper and sea salt, finishes it off Will likely be one of the best things you ever put in your mouth. Fresh is key, use garden basil and tomato when possible.

Reviewed On: Jul. 30, 2011

The chicken was crunchy on the outside and moist on the inside. So is the chicken at my local take out. For the $25-$30 it costs to order take out for a family of 4 and have it in 30-45 minutes, I'm not sure the effort was worth it. And the take out tastes so much better, despite the fact of adding plenty of onion powder, garlic powder, and black pepper. 70 cranks of the pepper mill to be exact. Not sure what can be done to improve the taste. The recipe/method itself was pretty accurate with the exception of the oil. I used 1/3 of the way up my cast iron skillet, and the oil was foaming all over the place. What a tremendous mess. I think 1 inch max on the oil is sufficient. It is pan fried, not deep fried. Doubt I will make again, will direct my efforts to another dish. Sorry.

Reviewed On: Jan. 24, 2011