I'm not fond of breaded meats, but I knew this would present well for a women's dinner I was serving. I made it exactly by the recipe except I had an extra breast so I needed a little extra olive oil; but the breading amount was just right for a light coating. Very flavorful and tender! Will definitely fall back on this recipe whenever chicken breasts are on sale!

Reviewed On: Oct. 31, 2009

WOW! This is the best flavored pork I have ever made. It got RAVE reviews from friends and family. I made it in the crockpot with a butt roast, and because I had no apple jelly on hand, I threw in a jar of my mom's homemade peach preserves instead. It turned out fabulous. Unfortunately I got the bright idea of cooking brown rice in the sauce and that absolutely didn't work -- the rice would not take up any moisture no matter how long I cooked it, and I ended up sadly discarding the whole mess -- so we didn't even have any sauce for the meat and it was still remarkable. Can't wait to make this again!

Reviewed On: Oct. 31, 2009

Made this recipe as given except I used half whole wheat flour. I was satisfied with the outcome but next time I will probably mix fresh pressed garlic into the butter instead of using garlic powder. It was easy to make and turned out a very basic, very adequate bread with a nice texture. No raves but no complaints either. I can see why others are using it as a pizza crust recipe.

Reviewed On: Oct. 31, 2009