Haven't used this exact recipe but improvisd and made one similar. Really tasty Pesto chicken 4 boneless, skinless chicken breast halves 1/3 cup Refrigerated Pesto with Basil 3 plum tomatoes, sliced 1/2 cup shredded mozzarella cheese DIRECTIONS PREHEAT oven to 400 F. Line baking sheet with heavy-duty foil. PLACE chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet. BAKE for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted

Oh boy, where do I start. CHRISTMAS EVE Appys Fried calamari Sue's mini crab cakes Grilled scallops wrapped in bacon 1st Course Mom's Baked Clams (we've got her method down pat) Mom's Shrimp Salad (shrimp, celery, garlic, olive oil, lemon) 2nd Course Dad's mussels with Basil and garlic cream sauce Main Sliced broiled lobster tails over linguine with scampi cream sauce CHRISTMAS DAY Our friends son who is a fantastic trained Chef (he is currently the head chef at Flatbush Farm in Brooklyn)prepped at my house (a tradition) and we ate next door at his parents, our dear friends. Despite our main sewer pipe backing up and spilling water into our basement, we had a fine day. Thank goodness for roto rooter. First Course Sliced blood oranges with roasted orange, red, and peppermint baby beets and baby arugula salad. 2nd Course Goat ricotta knocchi with braised brisket and beef/pork reduction (unbelievable) Main Beef filet topped with fresh butter-poached lobster and bernaisse, glazed baby carrots, pureed potatoes with truffle butter. I think I'm forgetting something but let me tell you, this was one amazing meal. I got to keep the leftover stuff he didn't user which I will be using for NY Eve! I won't even talk about the family holiday party on Saturday and DH's birthday dinner on Saturday night...or the meal we had on Sunday at a friends house in CT. Time to detox! Sue

I keep it simple, and use just one sort of butter for almost everything. Unsalted American butter. Land O Lakes, usually, because someone showed me, 30 years ago, that if you take two Land O Lakes packages, cut the maiden's knees from one package, and glue that piece onto the chest of the maiden on the other package, her knees look just like breasts. It was a silly little gag that got me thinking about subliminal advertising and still makes me giggle today. So I guess the advertising worked. Sometimes I buy a European butter, for spreading. But practically all of my butter use is for cooking. I don't eat buttered toast or croissants but once in a blue moon.

Sounds delicious...but think you are wise to skip the popovers. That will be very "bready"...more like a sandwich with biscuit dough and some chicken and vegetable filling. Any moisture in the filling will come from the tomatoes. Keep a close eye on it in the oven, It may get too brown before cooking through, if so lay a piecs of foil on top and continue baking. In my experience 45 minutes at 425 is a bit long for a biscuit crust made with buttermilk.