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Jessica
Submitted on 10/11/11 |
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| I've made this a few times and its so incredibly easy. I absolutely love it. It tastes so much like the original. |
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Russ LaFazia
Submitted on 01/18/11 |
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| This recipe is 100% spot on. I made this dish tonight after buying the recipe earlier in the day and I am blown away at how great it was. Accurate and very simple. I am thrilled. |
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John
Submitted on 01/19/09 |
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| This recipe is just awesome! I cook the marinaided breasts over high heat with charcoal and apple wood coals to get the full flavor. |
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Michelle
Submitted on 08/21/06 |
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| This is my all-time favorite recipe! I love to cook it for friends to make them think I am a great cook, when really it is just an amazing recipe. Not too hard, and better than the restaurant's version! |
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Barb D
Submitted on 07/10/06 |
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| Fabulous, and very easy to make. My family loves this dish. Thank you so much. |
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Joni Vinson
Submitted on 04/06/06 |
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| this was absolutely delicious... we've made it twice, and if you notice the sauce comes out a little thicker than carrabbas in this recipe. so we used 1/3 the amout of corn starch and it hit the nail on the head. you can serve 8 people for the price of 1 plate at carrabbas!! and any ol' hot ham will due for prosciutto. |
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Jennifer - Florida
Submitted on 03/06/06 |
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| This recipe is a great clone of the original and it's my favorite dish at Carrabba's! I've used both fresh and canned mushrooms, great either way. |
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Romy Williams
Submitted on 02/20/06 |
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| This was delicious. I didn't use the prosciutto and used fresh white mushrooms instead of canned. Everyone loved it even the kids who aren't great herb lovers. |
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Courtney W. - austin, texas
Submitted on 12/06/05 |
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| This was a scruptious delight!
My complements to the chefs! |
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Steve
Submitted on 07/30/05 |
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| Excellent clone |
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