Great recipe but I did want to post a caution. I see a number of recent reviewers have said they used left-over marinade for a sauce. Be very careful if you do this as marinades used with raw meat need to be boiled for a few minutes (not just brought to a boil) to be safe to eat (because of possible bacteria in raw meat-samonella in the case of chicken.) It is safer to make extra marinade and reserve some to be used as sauce as some reviewers have said they did.

Reviewed On: May 18, 2009

With many recipes that call for stuffing topping, it works better to add that ingredient about half-way through the oven baking part. The topping doesn't need to "cook" and I've found it will sometimes get too hard/brown otherwise.

Reviewed On: Dec. 14, 2008

This is really good and easy but be sure to use garlic POWDER not garlic salt! Also, I didn't use quite so much because garlic isn't really a "stuffing flavor" to me.

Reviewed On: Nov. 12, 2008