I made this tonight for thanksgiving dinner tomorrow. I will be lucky if I have any left for tomorrow! Every time I walk by the fridge I steal a spoonful. I was skeptical at first because I really like canned cranberry sauce, but I gave this recipe a try and WOW. I will never go back to canned. This is the perfect balance of sweet and tart. I cooked the cranberries longer than 10 minutes. I cooked them for about 20 minutes or until almost all the cranberries had popped.

Reviewed On: Nov. 25, 2009

These are to die for. I used thinly sliced chicken breasts, smeared cream cheese on them like they were bagels and sprinkled shredded cheddar on the cream cheese. Then I rolled them up and secured them with toothpicks before dipping them in the breadcrumbs. I cut way back on the butter to about 4 tablespoons instead of 3/4 cup. I melted the butter in the microwave and stirred the minced garlic in. So good. I went back for second, which I don't usually do for meat!

Reviewed On: Nov. 17, 2009

My chicken was about to expire and I had planned to use this recipe, but I forgot to marinate it. So, I pulled out all the ingredients, cut the chicken into strips, and sautéed it in the marinade ingredients. I didn't use the amounts specified in the recipe, I just kind of winged it. I also threw in a splash of soy sauce. It turned out SO GOOD. The "marinade" formed a delicious glaze over the chicken. I highly recommend trying it—the flavor had a lot of depth. (Sorry to all you die hard recipe purists who don't like reviewers who change the recipe. I read the reviews in order to find good changes for the original recipe!)

Reviewed On: Nov. 13, 2009