SO easy. Virtually idiot proof (I should know!), silky, delicious, and versatile-- my son even ate bits of it like chocolate candy, after the leftovers had chilled in the fridge. I've used this recipe many times and it never has failed me!

Reviewed On: Dec. 25, 2010

My 11 year old says this dish goes on his list of favorites (w/ mac & cheese at the head of the list, that's saying something!) ONE THING I want to suggest: if you're like me, and don't always have honey stocked in your pantry, use some of the pineapple juice from the can of pineapple chunks you will use in this recipe. For the 2 TB of honey, I substituted 3/8 cup pineapple juice. It was the perfect amount of sweetness, and the acid from the juice helps tenderize the chicken in the marinating process. This recipe is perfect for customizing-- you could use green or red peppers, cherry tomatoes, oninon, etc.-- but don't be afraid to try it out exactly as is, it's terrific!

Reviewed On: Jun. 25, 2009

Turned out perfectly on the first try-- not one adjustment needed! Everything this recipe said it should be, it was-- light, fluffy, sky high and hollow in the center to hold gravy. I did follow the advice to let milk and eggs come to room temperature, and it must have helped-- my whole family was delighted w/ this recipe! Absolutely a keeper-- thanks for posting!!

Reviewed On: Feb. 1, 2009