I really liked this recipe. It was delicious! The only thing I did differently like a lot of other reviewers was used fresh sliced mushrooms. I thought the lemon zest was delicious and the green onions and mushrooms mixed in were tasty. Next time though I will probably try to cook with a cooking spray a maybe a little olive oil to cut back on the calories from the butter. I paired with wild rice and it was a great meal ... will make again soon!

Reviewed On: Feb. 5, 2009

pretty good ... very simple, which i like. I used about 1/2 cup of grape tomatoes sliced in half because they sounded better than sun dried (and easier). The 1 tsp of olive oil was perfect for cooking 2 chicken breasts although I didn't think it would be enough. Next time I'll probably add black olives and maybe some salt. I also served with a salad topped w/ homemade french bread croutons and an olive oil dressing. My friend came over and ate it with me and got a huge helping of seconds. Good recipe idea!

Reviewed On: Jan. 22, 2009

I love this recipe! It's beyond easy to make and the best part is that you really don't have to buy much that isn't already in your pantry. The only thing I do differently is add a can of rinsed black beans and the "hot" level of salsa because I like things spicy. I've made this in the slow cooker or on the stove and both ways work just perfectly. I eat this all the time now and everyone who has tried it has loved it as much as me. I highly recommend the you use shredded Mexican cheese and tortilla strips as a topping. The tortila strips I use that I think work perfectly are the Stone Ground Tortilla Strips Mission carries. They are good texture and already in smaller pieces. Must try this especially when cold out!

Reviewed On: Jan. 8, 2009