Made this pretty much as listed. I "eyeballed" the dressing ingredients and used a bit more of everything. It was very tasty and pretty. Will definitely make again. (And will add a bit of minced garlic next time!)

Reviewed On: Aug. 11, 2009

Great chicken dish! I used boneless, skinless thighs and will try it with boneless, skinless breasts next time. I may add a bit of chopped garlic to the marinade but otherwise, I wouldn't change anything. It was excellent!

Reviewed On: Jul. 13, 2009

This was the first time for this recipe for me and it won't be the last! It has great flavor. I doubled the recipe and used 4 c. of fresh raspberries. I added 1/4 c. of milk and used 1 t. vanilla and 1 t. almond in the cake batter. Instead of sour cream, I used plain vanilla yogurt. I toasted pecans and put those on the top. It was baked in a 9 inch springform pan which was just a perfect size. It needed more than 40 minutes with the extra raspberries so I added almost 10 more minutes of baking time. I did glaze the top since it's a very small amount of glaze and served it with a scoop of vanilla ice cream. It was a hit!

Reviewed On: Jun. 28, 2009