I loved this recipe!!! I was shocked, since I don't really care for ranch. Try adding caramelized onions and replacing the teriyaki with a hickory barbecue sauce for a different yet just as delish dish!

Reviewed On: Feb. 2, 2008

This was absolutely fantastic!! I followed the advice of others and seasoned my flour (whole wheat flour--healthier and aided in the coloring) with a little Cajun seasoning and some garlic powder. I had some zucchini I needed to use, so I threw that in the pan with the squash. The veggies were looking a little dry but the onions still needed to soften, so I added a tablespoon or two of red wine I had in the fridge. It gave it a burst of flavor! Also, I totally agree with the person who said it was easier to stuff the chicken after browning it. It was easier to cut into the meat AND I didn't lose any stuffing. This is definitely in my rotation of recipes!!!

Reviewed On: Nov. 10, 2007

I only used 1 1/2 cups of sugar in the filling, as it tasted sweet enough to me while I was making it. You definitely want to let this cool for a couple of hours before you cut into it. That gives it plenty of time to solidify. Try adding a light dusting of brown sugar/cinnamon over the pecans before you pour the butter. So, so good!!!!! A definite keeper.

Reviewed On: Oct. 6, 2007