First, I didn't have fresh ginger. I used a teaspoon of grated ginger. Maybe that affected the taste because this was way too peppery. I added a double dose of parmesan,1/2 cup of mozzerella, and a dash of milk to thin the pepper out. It wasn't bad but next time I'll put way less pepper in.

Reviewed On: May 22, 2007

This is awesome. I marinated it for two hours first in some store-bought terriyaki thing. Didn't have any cloves and forgot the lemon juice, but otherwise followed the recipe. Oh, and used a casserole dish with lid as someone suggested. I added the cornstarch, but my 'sauce' never thickened. That's ok. The spooned-on juices were still good. Serve over rice.

Reviewed On: Jun. 26, 2005

This was fantastic. I thought all the portions were fine and the tastes were fine together. It's very messy to make. The hard part was folding the cream chees into the chicken, then having to somehow coat it in the sugar mixture and nuts. I had to dunk it in with both hands and try to hold it all together. The outcome is worth it, but can anyone suggest an easier way?

Reviewed On: Nov. 24, 2004