"Julie Bove" > wrote in message
...
> Someone posted this recipe to Facebook and she is a good cook so I assumed
> that she had tried it. I also thought it was too good to be true, and it
> was.
>
> https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>
> As you can see, no amounts are listed. And I did not make the sauce as I
> know that my husband and daughter wouldn't have liked it.
>
> So what went wrong? Nothing would stick to the chicken. I wondered about
> dipping it in milk. Normally when I make things like this (which isn't
> often), I use an egg to make the stuff stick. I know that buttermilk can
> be used too. But the regular milk was just too thin, I think. I also
> only used a small amount of cheese as daughter isn't big on cheese and
> meat together.
>
> I did manage to force the crumbs and cheese onto the chicken and baked it.
> Nothing stuck to the bottom of the chicken. Not much stuck to the top and
> it certainly wasn't crispy at all. So... Disappointed as there are two
> chicken breasts left.
>
> I also wondered about the lack of seasoning but reasoned that the salt in
> the Ritz would be enough. I have since looked up these ingredients and
> see other recipes, most of them similar to this:
>
> http://www.epicurious.com/recipes/me...ICKEN-52127001
>
> I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I did
> have to press the stuff on, but it still didn't stick. Maybe because I
> used not enough cheese and 2% milk. I would assume that whole is thicker.
> Not sure I've ever actually seen what whole looks like.
>
> The good thing is that the chicken came out moist and tender, but... What
> can I do with the remaining two breasts? I thought about putting them on
> Cibatta bread, maybe with some mustard or something because they are
> woefully lacking in seasoning.

To be fair, Julie, if you change a recipe around, you can't expect it to
behave in the way the writer suggests.

--
http://www.helpforheroes.org.uk/shop/