I made this Christmas Eve, soaked over night and served for Christmas breakfast. It turned out great...with a few adjustments. I omitted the OJ and the granola, as these were ingredients I just didn't think went with it. I followed the rest of the recipe as is, but reserved the melted butter and brown sugar until just before it went in the oven. I make fork holes all around the saturated bread, then poured the butter/brown sugar mixture over it. I also gave it another drizzle of maple syrup over the top. Baked at 350 for 45 minutes, and it came out delicious! Thanks for sharing!

Reviewed On: Dec. 29, 2011

We really wanted to like this recipe, but we just didn't. The chicken was tender, but the crust just tasted funny. I even ran the spices and oatmeal through the food processor like others suggested. I *may* try this again, but I would change the seasoning. The chili powder/cumin/paprika just didn't taste good to us. Thanks anyway~

Reviewed On: Jan. 20, 2010

This dip was AWESOME!!!! I used white sugar instead of brown to avoid the odd color. I only used 1/2 cup, and it was plenty sweet. I also added a couple tablespoons of milk and beat the ingredients with an electric mixer for 2-3 minutes, until it became almost fluffy. This is definitely a tastier and cheaper alternative to the store bought fruit dip.

Reviewed On: Jan. 8, 2010