This recipe was good and definately a keeper. I've now made it 2 times. Rather than fry the chiken first I baked at 350 for 30min covered and then 15 uncovered...although that may be a bit long. I doubled the marinade, added a little brown sugar and topped with orange slices while baking.

Reviewed On: Mar. 21, 2009

I just made these and they are yummy! Because I wanted individual servings, I lined a muffin tin with cupcake liners. At the bottom of each I placed a Nilla wafer in 1/2 of them and a ginger snap cookie in the other half. Both of them were really good, but I love ginger snaps so I preferred that one. Each cup held about 2.5 Tbs of the mix. It made a total of 14. I also used fat free cream cheese and added about 1 Tbs of corn starch. Double the topping as suggested in other reviews.

Reviewed On: Nov. 25, 2008