This is another long-time favorite. As I am not a fan of dark meat, I usually make this with chicken breasts. And, if fresh tomatoes are not available, canned diced tomatoes are a fine substitute. I have found that one can minimize the flour and oil, especially since the skin of the chicken provides drippings. In fact, there is generally enough fat that some can be drained off before the addition of the wine. This is delicious over polenta or with rice or pasta.

I wanted to like this rather healthy meatloaf and I did -- quite a lot. I made it as written, leaving out only one ingredient, the celery as I didn't realize in time that I had none. (I must note that the recipe calls for pureeing the celery, parsley and milk in the blender--I have always thought that celery should not go in a blender, even when chopped.) I used all extra-lean ground beef and baby spinach and red onion. I did put the bacon on top and baked it for the recommended time. Though I had misgivings about the bacon, I used it because I was afraid that the extra lean meat would result in a dry loaf. The finished product was delicious--the only thing I didn't like was the bacon. The bacon fat was unappealing to say the least, as it pooled in the baking dish and the bacon itself was hard as a rock. I look forward to making this again, but with the suggested tomato jam variation.

I'm joining the chorus! After reading Beth's review, I had to try this and I'm so glad I did. I did sub lemon as I had everything ready to go when I found myself lime-less. The marinade/sauce was still really great. I used chicken breasts and ending up baking my chicken as the rain arrived with the dinner hour. I loved it and am sure that grilling would make it even better. I imagine almonds could be used in place of the cashews.

This is such a knockout dish! I first ate it in Italy and loved it and was so delighted to discover this recipe in the Times. If you like pesto, you must try this--and don't be put off by the the combo of pasta and potato (quite common in Bologna and other places in Italy). It isn't a heavy dish. The pesto and the beans make it light and beautiful. Just don't overdo the cheese or the salt.