Excellent! I used chicken broth instead of vegetable broth, brown rice instead of white (it's better for you!), and didn't add the cumin because I didn't have any. It ended up being very tasty, though I neglected to remember that brown rice takes longer to cook than white, and added the beans too early. If you're going to make it with brown rice, add more broth and cook it about twice as long. It turned out great though. I don't understand why everyone is saying that it's too bland - a pinch of red pepper adds quite a kick!

Reviewed On: Oct. 16, 2009

Amazing!! This may be my new favorite chicken dish. It's the dill that really makes it...the smell and the taste, combined with the butter, lime juice, and the tasty breading...it's making me hungry just thinking about it! The lime adds just enough flavor without being "citrusy," so those who might worry that the chicken becomes too tangy (that was my worry) can relax. The butter and dill flavors mostly take over - the lime just adds a little something. I did cut the butter in half and used chicken broth (that's what I had handy) to supplement some of it. It seemed to work very well, and provided a little extra flavor. I will definitely recommend using a separate skillet for the lime/butter sauce. If you put the lime juice in the hot skillet that you just cooked the chicken in, it will immediately cook away and vanish in a puff of steam. Using a smaller skillet is also recommended, it makes stirring the sauce and drizzling it over the chicken a little easier. I will definitely be making this again in the very near future!

Reviewed On: Oct. 16, 2009