As IF this recipe needs another 5 star review!!! LOL! This is a fabulous recipe. The tuna marinade is what sets this apart from other fish/salsa style dishes. Most recipes never recommend a marinade for fish- a rub, yes but not a marinade. This made the difference for me and I marinated for 3 hours. For other reviewers who complained about too much of something-- use less of it?. Also, OBVIOUSLY cook the tuna the way YOU like it cooked. The chef who made mine tonight (ME) used way too much jalapeno. But heck that is my fault. This recipe ROCKS! My hubby LOVED the blackened, this WILL be my new seasoning for blackened always. I served this with a citrus scented quinoa. YUM! Thank you for this recipe.

Reviewed On: Sep. 28, 2010

LOVED the recipe. I rated it 4 stars because like other reviewers, I changed the way it was prepared. I tied with butcher twine instead of toothpicks. After I browned the chicken, I baked it in 350 oven for 30 min. Before it was done cooking in a saucepan I melted butter and added wine and bouillon, then whisked in the cornstarch/cream mixture-cooked til bubbly. I sliced the chicken,put on serving platter and poured the sauce over and garnished with parsley. Cooking as recommended would have indeed increased the amount of fat.

Reviewed On: Jan. 24, 2010

WOW!!! and WOW!!! I prefer really soft and chewy cookies so I baked these at 350 for 12 minutes! Superb, thanks!

Reviewed On: Aug. 21, 2009