The combination of flavors in this recipe is awesome. I also added more worcestershire sauce and dijon mustard (to taste) and I rough chopped the peppers to bite size pieces. It wasn't noted in the recipe, but I used McCormick's Monterey Steak Seasoning on the steaks and pressed it into the meat prior to grilling.

Reviewed On: Oct. 31, 2008

Sorry, but this recipe just did not cut it - the sauce was more like a thick paste - It needs to be thinned, and the ketchup taste was overwhelming. No one in my family of 4 really liked it. I followed the recipe to the letter, although I'm usually one of those cooks that just "wing it", not using ketchup normally in anything I cook I decided to be exact :-) It just tasted like a cafeteria meal, which was sort of disappointing after all those rave reviews....I would leave out the ketchup, add a bit of sherry and some chicken stock to thin the sauce, garlic, pepper, parsley, some thinly sliced red/green pepper along with the onions, and then I think you might have a winner :-)

Reviewed On: Aug. 15, 2007

I've had the chicken at the Belmont Tavern, and flipped when I saw this recipe - YUM! However, a few tweaks - more garlic! :-) I didn't have time to marinate, so I lined the chicken up in a pan, poured some chicken broth in to cover the bottom, then lightly drizzled the chicken (I used legs) with olive oil. I then put some crushed garlic on each piece, then sprinkled oregano (lightly), and grated Romano (generously) over all - I then drizzled the chicken (lightly) with Balsamic vinegar - Halfway through the cooking time, I turned the chicken, and repeated the application of garlic, oregano, romano, and balsamic vinegar, adding more chicken broth to cover the pan. When the chicken was done cooking, it had a lovely dark brown sauce that I poured over the top of the chicken prior to serving. Just like the Belmont!

Reviewed On: Jan. 22, 2007