"This is simple, easy and delicious. The chicken breasts I had were huge, so I butterflied them. Also, I wanted to eat a little less. Otherwise, I didn't change a thing except to sprinkle a little salt on each breast before dredging them with flour. Ina always has the best recipes that are always easy to follow and turn out amazing. I love, love, l"

"I've made this sauce many times and it is delicious. This is the first time I made it as part of the braciole recipe, and cooking it with the meat for the extra 1 1/2 hours made it incredible. The only thing I would do differently next time is to butterfly the meat and then cut it into four pieces and make four braciole. This is more like what I am used to. A great tip with this sauce is to use an immersible blender, rather than portioning it into a food processor to blend it. Takes a little time with the immersible blender, but it's a lot less messy.

"I've made this sauce many times and it is delicious. This is the first time I made it as part of the braciole recipe, and cooking it with the meat for the extra 1 1/2 hours made it incredible. The only thing I would do differently next time is to butterfly the meat and then cut it into four pieces and make four braciole. This is more like what I am used to. A great tip with this sauce is to use an immersible blender, rather than portioning it into a food processor to blend it. Takes a little time with the immersible blender, but it's a lot less messy.

"I've made this sauce many times and it is delicious. This is the first time I made it as part of the braciole recipe, and cooking it with the meat for the extra 1 1/2 hours made it incredible. The only thing I would do differently next time is to butterfly the meat and then cut it into four pieces and make four braciole. This is more like what I am used to. A great tip with this sauce is to use an immersible blender, rather than portioning it into a food processor to blend it. Takes a little time with the immersible blender, but it's a lot less messy.

"I've made this sauce many times and it is delicious. This is the first time I made it as part of the braciole recipe, and cooking it with the meat for the extra 1 1/2 hours made it incredible. The only thing I would do differently next time is to butterfly the meat and then cut it into four pieces and make four braciole. This is more like what I am used to. A great tip with this sauce is to use an immersible blender, rather than portioning it into a food processor to blend it. Takes a little time with the immersible blender, but it's a lot less messy.