This is a good recipe because it's simple and adapts easily. Following other reviewers, I used buttermilk and sour cream instead of milk to keep it moist. I cut back on the sugar, using brown instead of white. I added 1 diced jalapeno to the whole batch, and added 2/3C of corn to half the mix. It all came out good, although a little bland. Perhaps more jalapeno and maybe some chili powder? I'll review again with changes, but it's a great starting point.

Reviewed On: May 15, 2008

This was easy, fast, and tasted great. The only reason i'm giving four instead of five stars is that the flavor was a bit overpowering. I used tenderloins instead of whole breasts and that made a difference. Next time I will either reduce the amount of the seasoning or increase the amount of chicken. I also used regular vinegar and it worked fine.

Reviewed On: May 8, 2008

These were great. It wasn't too much butter, and the dill added just the right flavor. Easy and yummy.

Reviewed On: Feb. 25, 2008