DELICIOUS! So tasty and wonderful. I toasted pine nuts and added them on the top at the end, served over cous cous. There was a perfect amount of liquid, I didn't need to add any chicken stock as previous posters have suggested. This is going to be something I make often! SO good!

Reviewed On: May 4, 2012

This recipe was DELICIOUS!!!!! To get the true carmelized effect on the chicken I baked for 50 minutes at 375 degrees and for 10 minute bumped my oven up to "broil" I took the chicken out of the oven and let it sit for a couple minutes before serving. This allowed the sauce to set up a bit and it was OUTSTANDING. The only thing I changed about the recipe was to use boneless skinless chicken breasts versus the wings which I didn't have in my freezer. Overall, this is SUCH a fabulous glaze for chicken. I am going to try it on baked salmon next! Make it! You will LOOOOVE it!

Reviewed On: Apr. 21, 2010

This soup was so DELICIOUS!! I did minimize the amount of basil I used to a few shakes, as others had commented the basil flavor was too strong. My soup turned out perfectly delicious!! I would highly recommend this recipe!

Reviewed On: Feb. 17, 2010