This dish is very rich. I made it using very thin cut chicken breast. I would do the same again but would cut the breasts in two pieces. Ending up with about 16 pieces if you are making a whole recipe

This recipe comes from the Pioneer Woman's Dinnertime Cookbook. Probably the best recipe I have ever used for this dish. Highly recommend.

The one with the Klutsky Noodles.

Can also be done sans-fried.

The orange one.

OH My this is great!

This is really good. But the best part, to me, was the method of coating the chicken for sautéing. I would use this coating for chicken parm. It’s that good, I plan to try it with eggplant parm too.

Best made a day or more prior to serving.

Hot and filling, not too spicy.

Toll House Recipe

Uses standard, 9" pie crust, *and* standard pie meringue

This is the multi-layers of goodness.

Just a Hint!!! - - - Don't try making this cake during the summer months, unless you are a lucky duck and have an air-conditioned home. The chocolate filling gets very melty and causes the whole cake to slide. This is the voice of sorry experience talking!!!

The house bread from the River Crab

Serves 6. Or an infinite amount if you try and serve it to Theresa or Jon.