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donna.jones16_11073090

Antelope, California

Member since Sep 2008

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Reviewed Rosemary and Mustard Chicken with Vegetable Bolognese

Sep 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Like many others, I just used the butter spread part. I spread it on boneless, skinless chicken breasts, then coated them with mixture of panko & parm cheese. Turned over halfway thru to crisp both sides. Oh my gosh!! Very tasty. Have used the spread recipe on toasted bread and even cooked my eggs in it. I keep some in the fridge now."

Reviewed Chicken Florentine

Oct 16, 2010 in Food Network Community Toolbox on Food Network

I've made this 3 times now, by popular demand.I use chicken "tender" sized pieces and don't shred it, seems to keep it "saucier" and not so dense. I divide it up and send 1/2 over to my daugther's family for a busy weeknight meal, and freeze the rest in portions to take to work. My coworkers are very impressed by this recipe!

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