This was one of the few meals where my boyfriend went back for seconds, so I'm giving it five stars. I served it with minute rice and sliced green peppers and it seemed to be a good combo. I did vary from the recipe a bit. We didn't have any bread crumbs or parm cheese in the house so I crushed up some saltines and omitted the parmesean. We butterflied and pounded the chicken to be about 1/4 inch uncooked - it thickened to about 3/4 of an inch cooked. Also I put a loose sheet (laid on top but not tight) of foil over the pan so the cheese wouldn't burn. I cooked it for the full 20 minutes and it was still moist. My only complaint was that I could detect a little chicken fat taste in the sauce. Maybe the parm or some garlic would have masked that. Any suggestions? Oh and I used mozzerella cheese because that's what was in the house.
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This was one of the few meals where my boyfriend went back for seconds, so I'm giving it five...