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Caprese Mezza Luna in 10 and Chicken and Broccolini with Asiago Sauce in 15 Recipe

Caprese Mezza Luna in 10 and Chicken and Broccolini with Asiago Sauce in 15

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on July 03, 2011

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    I only made the sauce (and used it with a chicken cordon bleu from this site. I the trick is to use WHOLE milk (which the recipe fails to tell you to gain the thickness desired. HOWEVER, even with whole milk the sauce is bland. I needed to add some garlic oil and a dash of liquid smoke to give it some flavor. The consistancy is great for a topping sauce, though. Just needs to be kicked up a bit, but it's fun because you can really work with it.

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  • on October 31, 2010

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    For the chicken and sauce-I added a dash of worchestershire and a dash of nutmeg to the sauce, didn't add the cheese, layered it in a casserole with spaghetti and then put swiss cheese(my husband isn't crazy about asiago on top. I baked for 20 min at 350 and it turned out great!!

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  • on April 21, 2009

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    This rating is only for the broccolini with asiago sauce. It was very tasty but my sauce did not thicken after addition of the milk. Next time I may try using even amounts of flour and butter.

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  • on March 31, 2009

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    H,
    The appetizer tasted awesome.However I had a problem with the tomatoes running out and it making the whole thing wet and soggy.It wasnt as crisp as shown in the recipe and so difficult to cut into pieces.Can anyone help me with why that happened?Also when the tortilla is folded in half the sides dont stick together..would it be because of elss cheese?

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  • on March 29, 2009

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    I wouldn't call this low maintenance. It took alot of time to prep everything (i couldn't find grated cheese and had to grate it myself which took me awhile. It was difficult to juggle timing with both the chicken dish and the appitiezer since I was serving them both at the same time. And making cheese sauce from sratch isn't always that easy (I ended up using only one cup of milk b/c my sauce wasn't thickening up like it should
    But in the end, it was a VERY good dish and the cheese sauce turned out great. Even my very picky husband liked it. I think now that I've made it once, it will be easier to make again and it was definately worth all the trouble. YUM!

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  • on August 02, 2008

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    I made just the Caprese Mezza Luna tonight. Quick and great.

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  • on July 31, 2008

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    I ONLY MADE THE CHICKEN PART OF THE RECIPE, BUT, I'M WITH SARA. THE SAUCE WAS RUNNY AND HAD AN ODD TEXTURE. I LOVE RACHAEL AND MAKE A LOT OF HER RECIPES, BUT THIS ONE WAS A BIG DISAPOINTMENT.

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  • on July 26, 2008

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    I made the cheese sauce with sharp white cheddar cheese and it was so great!!

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  • on June 23, 2008

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    i tried it, like, you know, making it. It was great, and i am only 13!
    wow. i mean i did such a great job.
    i just used different cheese and broccoli. my family loved it!(:
    -Jenny

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  • on June 16, 2008

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    My sauce never thickened. It was a runny mess, I even added corn starch. It was a mess.

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