Posted 3/18/2012 3:14:50 PM
The taste is fine and it is very easy to prepare but I gave it 2 spoons for these issues. NEVER, ever pound your meat. It isn't necessary and can tear the breast and pounding can make it tough. If you want thinner and even pieces, just turn the half breast upside down and with a sharp filet knife, hold the small edge and start at the thickness you want and just slice off the rest of the top. This leaves you with even thickness and not a beat up bird. I have been using this method for years for my Chicken Parmigian. Seconldy, there was nothing in the recipe for the linguini which needed something like some olive oil, lemon and basil. Bon Apetit.