Reviewed: May 10, 2008

Used hot peppers instead of pimentos. It was delicious! Update: This was even better as leftovers the next day!

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Reviewer:

linda

Cooking Level: Intermediate

Reviewed: Apr. 18, 2008

Very tasty! I reccomend grilling some sliced mushrooms in diced garlic and adding that to the white sauce. Yum!

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Reviewer:

Pasadena Chef

Reviewed: Apr. 15, 2008

My husband and I enjoyed this dish. However, like others, I made some changes. Here are the changes I made and/or suggest: 1) Use either sun-dried tomatoes or roasted red bell peppers instead of pimentos. I used the roasted red peppers, but will probably use sun-dried tomatoes next time - personal taste preference. 2) Cut back on the Parmesan cheese; this recipe calls for too much. Also, add a little of the Parmesan cheese to the bread crumbs that you use to coat your chicken. 3) Add minced (finely chopped) garlic to the butter before you add your chicken. Be sure to have your heat on low when you add the garlic; if not, your garlic will burn and leave a bitter taste. 4) Also add salt - to taste - to the cream sauce. 5) After cooking the chicken on the stove top (if using pieces other than chicken breast), place the chicken in a warm oven and let it continue to cook while you prepare the sauce.

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Reviewer:

DeLisa

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Reviewed: Feb. 26, 2008

Excellent! I didn't have pimentos, so I diced half of a red bell pepper that I had, added a package of fresh mushrooms that I had, but other than that followed it exactly. It didn't need anything else, but I had those 2 things that I needed to use. It was excellent!! I served it over orzo pasta. I mixed half the sauce with the pasta, and then topped the pasta with the chicken, and then poured the remaining sauce over the chicken. Was soooo good and did look and taste like a restaurant cooked it!

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Reviewer:

Baton Rouge Mom

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

Reviewed: Feb. 16, 2008

Not bad, added garlic, and toped pasta with the chicken breast pounded thin and fresh chopped tomatoes. A splash of lemon brightened the Basil flavor. Added a sprinkle of red pepper flakes for a little kick, too.

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Reviewer:

Autumn Pumpkin

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Sioux Falls, South Dakota, USA

Reviewed: Feb. 7, 2008

I made a lot of modifications and it was still delicious. I used fat-free milk to coat the chicken and I browned it using Pam instead of butter, then baked it the rest of the way in the oven. I used fat-free chicken broth, fat-free evaporated milk instead of cream, and reduce-fat Parmesan cheese. Also, no pimentos, don't like them. I cook with these ingredients all the time so it tasted great to me! But, it probably won't be good for those who are used to the higher fat version. I will definitely make this again but next time I will add garlic like some have suggested.

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Reviewer:

DawnNJ

Reviewed: Feb. 6, 2008

This recipe was just ok. It definitely needs tweaking. Dip the chicken in MILK? Um, no. I skipped that entirely because you dont really need to bread the chicken and then cover it with sauce. It would end up gritty. If I were going to do it I'd dredge the chicken in flour/egg/bread crumbs, tho'. Also - jarred pimentos are pretty much flavorless. They just got mushy in the sauce. I'd suggest a jarred roasted red pepper. What you have here is pretty much skillet fried chicken with a chicken flavored Alfredo sauce. I liked the addition of the fresh basil... but so much more could be done with this recipe. We liked it, we didnt love it. It's kind of run of the mill. I recommend skipping the breading, cube the chicken and fry it up with more seasonings, then make the sauce and toss it in some pasta. It was a good starter recipe.. but it's Alfredo. Been there, done that. Thanks tho'!

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Reviewer:

Miz

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

Reviewed: Dec. 13, 2007

This recipe had an amazing flavor. It's time-intensive, but well worth the effort. I used half and half instead of heavy cream, but the sauce was still on the thick side. Next time I'll add more chicken broth. I also added parmesan cheese to the bread crumbs for the chicken coating, and it turned out quite nicely.

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Reviewer:

Kitschy

Cooking Level: Beginning

Reviewed: Dec. 9, 2007

The flavour of this dish was fresh and different. Hubby enjoyed it and says it's a keeper. However, one thing about it does bother me. I've made this twice now and each time, the sauce comes out a bit gritty. The first time I made this, I used dried grated Parmesan instead of fresh (like those you find in shakers at pizza places) so I thought this was why. However, this second time, I used fresh Parmesan and even had it on higher heat to help melt it in the sauce. It was still gritty. I think it's from the left-over breading. Next time, I'll try and remove most of it before moving on with making the sauce.

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