On 9/15/2013 7:14 AM, Gary wrote:
> Cheryl wrote:
>>
>> These were messy to make but I have 8 rolled up chicken pieces in the
>> freezer for another meal. I'm wondering what you think about them
>> cooked with a white/cream sauce instead of tomato.
>
> So you made them but haven't tried them yet? All in the freezer?
>
Sometimes I cook or prepare just for the freezer so I can have easy
meals later. I had a steak in the fridge for dinner tonight. I bought
a big pack of chicken, so I made up one of the breasts last night, just
with panko, nothing stuffed.

> They sound delicious and I've saved your recipe to try someday.
> I would consider trying one without any sauce at all first. Sounds
> good stand-alone as long as you can heat up the filling without
> overcooking the chicken.
>
Since the chicken is pounded flat, I don't see that to be a problem.

> I agree with you about the white sauce vs marinara sauce. The tomato
> based doesn't sound good to me (although it probably is). If I used a
> white sauce, I would definitely add some extra flavor to it like some
> chicken boullion or BTB and maybe even a dash of dry white wine.
>
I like chicken Parmesan so this with ricotta should be good with a red
sauce. I might try both since what I made will make several meals.
thanks for weighing in with your opinion!

> Please let us know what you do and how you liked it.
>
> G.
>


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