Julie Bove wrote in rec.food.cooking:

>
> "Ophelia" > wrote in message
> ...
> >
> >
> >"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...136978079769.2
> > > 87852.145638399768/10151883656499769/?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...Y-CHEDDAR-CHIC
> > > KEN-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.
>
> Ahem. I didn't change it. I made it exactly as posted to Facebook.
> Apparently if you go to the actual website and do some digging
> around, you will find a different version of the recipe. I did
> actually go to the website but in clicking on the link, the recipe
> was not shown. Since it wasn't a good recipe, I didn't feel like
> poking around there. I also can't imagine how they would have come
> out with 3 cups of cheese. That's far too much IMO. No amounts were
> posted to FB. Merely said to dip the chicken in the milk, then the
> cheese, then the crackers. Then it said what was in the sauce. Not
> sure if it gave amounts for the sauce or not but no way was I going
> to make that. Putting sauce on what is supposed to be a crispy food
> makes no sense to me either. Then it wouldn't be crispy.

Julie, bug your Facebook friend for only makng a link to the full
recipe and you not seeing it.



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