Paul Bell

Made it with sole. Didn't want to commit to expensive cut on first try. Very good! Easy. Forgot the olives during the cook and threw them on when I put in the oven like a garnish. Sure it will be even better next time. The olives were a mess anyway because I had to pit them and I have no pitter so all I could do was smash them. The little ring slices that Chef John has add to the visual appeal. I minced the jalapeno too so I didn't have that look either. Wanted to spread the wealth evenly heat wise, but next time i will slice that as well for a better presentation and will change the flavor profile. Probably be 5 stars then.

They are good but a lot of work.

Easy, tasty

Everybody raved. It was really good. My problem was forming the little balls. I had monster chicken breasts that I sliced in half lengthwise to make smaller (close to 8oz) before pounding them out. The resulting packages were weak compared to Chef John's and I had no faith. I took a square of plastic wrap and placed the ball top down in the center picked up the edges and twisted bringing the chicken into a nice ball and then froze it solid. Of course this also let me store them. Come dinner time a quick rinse in hot water made removing the plastic a snap. Fried 45s per side, as it was frozen baked for about 35 min @ 350.Came out great.

Absolutely worth the effort. Very tasty. My wife calls it crackaroni and cheese it is so addictive.

Nice change of pace from butter and dill mainstay. The soup makes it a meal in itself and keeps everything warm. Such a beautiful presentation.