We really enjoyed this recipe, although I changed it a bit. I tripled the given spice mixture for 4 quite large breast halves and used fresh thyme and parsley (substituting tablespoons for teaspoons for all fresh herbs), along with jarred garlic instead of garlic powder. I made the spice mixture into a paste with about 2 T of lime juice. Instead of cooking it on the stovetop, I baked the chicken into a 9"x13" pan. I coated the pan with a tablespoon of olive oil, put in the spice-coated chicken, put about a T of butter in small chunks around the chicken, and put a center-slice of lime on each chicken breast. I covered it with foil and baked it at 350F for 10 minutes; then poured a mixture of a half a cup of chicken broth, 1 T lime juice, some paprika, garlic, crushed red pepper, black pepper, and onion powder mixed together over top of it. I baked the chicken for another 30 minutes and it came out wonderfully moist and delicious, with a lovely spicy but not hyper-hot taste. I do think I may add a bit more lime juice next time, but my husband and I both really enjoyed this. There was plenty of sauce left to dress our rice and veggies!

Reviewed On: Nov. 11, 2009

I wish we could give stars by half steps instead of whole ones. I give this recipe 4.5 stars. I did add about a cup of crushed pineapple to help make it more moist (I cut the oil back to 1 C and will cut to about 3/4 C next time) and I substituted wheat flour for half of the all-purpose. I also added some ground ginger and a small amount of nutmeg to perk up the flavor. My husband the birthday boy loved this, as did everyone who tried it. Thanks for a delicious recipe! This one will stay in my permanent file.

Reviewed On: Nov. 9, 2009

I liked the basic recipe behind this, but I did have to make a few modifications, so that's why I'm giving this a 4 out of 5. You can definitely cut back on the sugar and oil (I cut the sugar to 1 C, half brown & half white, and the oil to 2/3 C). I added double the pumpkin, and substituted wheat flour for all-purpose. I also added 1 tsp ground ginger , 1 tsp vanilla, and 1/4 tsp nutmeg to help enhance the flavor. Obviously my changes made the bars different from the original recipe, but judging from how mine turned out (they were wonderfully moist, had just enough sweetness, and were very happily devoured!) I believe the non-modified version would have been good, if perhaps a little sweet and greasy. Thanks for a nice autumn recipe!

Reviewed On: Nov. 9, 2009