I love this soup as a base. You can create many more flavorful soups out of it. I, personally, do not like mushy bread so I omit the bread in the soup. Instead, I get a nice loaf of italian or french bread and slice it up, put butter and parmesan cheese on it and toast it. I use beef broth in place of the chicken broth and I also add two cans of fire roaasted tomatoes. I cook some elbow pasta and add that to my soup. I then top it all off in the bowl with the parmesan cheese and serve it with the toasted bread.

Reviewed On: Sep. 10, 2009

I thought these would be a little more flavorful, but they were kind of bland. Also, the cook time was way too long (the chicken was so dry it was almost too tough to eat). I read through a lot of later posts and realized this was a big problem for others as well. Also, the instructions don't tell you to crush the stuffing mix but the picture shows the chicken in the fine crumbs not the whole stuffing mix. I'll try other recipes in the future but thank you for sharing this.

Reviewed On: Aug. 29, 2009

This was absolutely delicious. I didn't have a tenderloin, just some tenderloin cutlets so I used those. I was afraid the glaze was going to be way too sweet, but the ginger and dijon spiced it up so nice. I even made an extra batch to "dip" the meat in. For the last five minutes, I put the meat under the broiler and flipped it halfway through. Leave the oven door open a crack so the meat doesn't overcook. I made the "salsa" as a small fruit/veggie salad. My husband said this recipe is definitely a "keeper".

Reviewed On: Aug. 28, 2009