Monday, August 07, 2006
Review : Chicken Caprese
I finally got around to making this last night for dinner. Two words: freaking delicious. It was like we had ordered out from the Olive Garden. The sauce was just unbelievable – I may end up using that sauce on some plain pasta in the future. I was still scraping the pot after dinner, trying to scoop up a stray drop or two, it was so good. The cheese-y goodness, balanced with tomatoes and basil…YUM. That being said I made a few changes to the recipe.
First, I only used 4 chicken breasts, but that didn’t make much of a difference. I did end up cooking the chicken entirely in the sauté pan, though. It seemed so silly to just sauté them for a moment or two, and then put them in the oven. Plus, by the time they were golden brown like I wanted them, they were already 160 on the inside, and that was all I needed.
Other than that, I stuck to the recipe fairly faithfully. Next time I might end up only pouring half the sauce over the pasta before broiling. (Which, I’ll admit, is really kinda unnecessary, unless you really want the "pretty" browning of the cheese. All you really need to do is heat it enough to melt the cheese.) I’d save the remaining sauce and pour it over the pasta when you serve.
In summary: Time consuming? Yeah. A little tricky having 3 pots going at the same time? Yeah. Worth it? HELL yeah.
Categories: recipe_reviews
First, I only used 4 chicken breasts, but that didn’t make much of a difference. I did end up cooking the chicken entirely in the sauté pan, though. It seemed so silly to just sauté them for a moment or two, and then put them in the oven. Plus, by the time they were golden brown like I wanted them, they were already 160 on the inside, and that was all I needed.
Other than that, I stuck to the recipe fairly faithfully. Next time I might end up only pouring half the sauce over the pasta before broiling. (Which, I’ll admit, is really kinda unnecessary, unless you really want the "pretty" browning of the cheese. All you really need to do is heat it enough to melt the cheese.) I’d save the remaining sauce and pour it over the pasta when you serve.
In summary: Time consuming? Yeah. A little tricky having 3 pots going at the same time? Yeah. Worth it? HELL yeah.
Categories: recipe_reviews
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It really does sound yummy. I think I'll give it a try on a Saturday or Sunday when I have the time to concentrate on three pots at the same time! :)
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