Deborah Santoro

Great Recipe! I only had 12 oz bag mini semi sweet choc chips from Aldi's so I used those. (1:1 ratio) I used 1 1/2C heavy cream. Put my cream in heatproof glass dish in microwave & heated high 4 mins til just b4 boiling. Put chips in heatproof mixing bowl (no need to chop). Poured hot cream over chips, set 2 min timer & DID NOT MIX CHIPS FOR 2 MINS. Once timer done I mixed chips and cream with stick blender til no lumps. Did not over mix! Covered bowl & refrigerated 1 1/2 hrs to thicken. Did not need to mix anymore & then frosted my chocolate Bundt cake. Garnished with fresh strawberries. Delish! keeping this recipe! Easy Peazy!

Recipe was very good! I didn't use EXACT measurements bc I eyeballed it from experience. I also doubled the recipe and took the time to be precise especially drying chicken well before breading and draining after cooking in oil on paper towels. I seasoned the chicken prior to breading with onion powder, garlic powder, s&p & Italian seasoning dried herbs sprinkled over meat. I pretty much followed the recipe steps well. I especially appreciated the sifting of flour OVER the chicken, then flip & repeat. That is an awesome tip! I cheated and used jarred sauce from Aldi's (4-cheese) and made 2 jars for serving over penne pasta with chicken parmesan. I doctor my jarred sauce with a bit of wine, pinch of sugar & fresh chopped basil & a splash of olive oil. Oh yeah! This recipe is a keeper!!