I love how this marinade only takes 45 minutes... so if you forget to think about dinner until an hour beforehand, you can still pull it off! :o) When you set aside some of the marinade to use for basting, be sure you keep it at room temperature. I put mine in the fridge next to the marinating salmon, and it solidified a bit and was too thick to baste with.

Reviewed On: Oct. 13, 2009

I halved this recipe and it was a perfect amount. I have half a can of pumpkin waiting in my fridge to make this dip again this weekend! :o) I used fat-free cool whip and it turned out just fine. Granny Smith apples were our favorite--the perfect blend of sweet and tart.

Reviewed On: Oct. 13, 2009

My 3-yr-old helped me make these, and as we did, I talked up how they were chicken nuggets, like at McDonald's. Pretty sad when you have to convince your kid that your home-cooked meals are "as good as" the fast-food treats he's comparing them to! But when they were cooked and he was dipping them in ketchup, he loved them! Thanks for a simple but tasty recipe! I cut the chicken into nugget-sized chunks, and cooked them at 325* for 10 minutes on the first side, then checked them at 5 minutes on the second side. They were tender, juicy, and perfect! The bread crumbs don't form a hard "shell" like fried chicken, but if you serve them right away, the topping stays crisp. I also turned them with my fingers instead of tongs, which helped keep the bread crumbs from sliding off.

Reviewed On: Oct. 1, 2009