This was a big hit at our house. I tried to go just by the recipe; the only change was an accident. Somehow I ran out of bread crumbs with half the chicken pieces still to be rolled, so I made up another batch of crumbs. (I don't know what "Italian bread crumbs" are exactly, so I just made bread crumbs in the blender and added basil, garlic and oregano.) I am guessing that people who feel that this recipe was too dry are the same people who left out or reduced the amount of the lemon glaze. It moistened things up nicely and, while an unusual flavor for a chicken entree, was really quite good. This one's a keeper, and I thank J. Roderick for submitting it.

Reviewed On: Oct. 3, 2009

Delicious! I took a cue from one of the other reviewers and put the sauce on top of the filets about halfway through the baking time so that the sauce heated through as well. Very nice.

Reviewed On: Mar. 16, 2009

Delicious! Quick to make, too, and pretty on the plate. I like how it doesn't puff up really high in the pan, so you get a lot of cranberry and topping flavor in each bite. Some coffee cakes are just a bunch of semisweet dough. Yuk!

Reviewed On: Jan. 3, 2009