Wow! This was great! Usually when I saute chicken I get dry and rubbery, but this really DID come out very moist and tender (and quickly)! For the reviewer who said to use fresh onion and garlic to make the seasoned salt the only salt in the recipe, it IS! Garlic powder and onion powder don't have salt in them. I might cut down a little on the seasoned salt next time, especially if I use prepared chicken broth after I saute it. Homemade (non-salted) broth would be great, and then I added cornstarch and mushrooms and made a sauce. GREAT!

Reviewed On: Nov. 9, 2009

We liked this a lot - and my kids are the kind who like sugary cereals. (Can't get the dad to stop buying it.) For us it was just sweet enough. Don't cut down the sweeteners unless you're the tree-hugging, granola-eating type... oops, um, never mind. We halved the sunflower seeds like one person suggested, and I couldn't taste them, but my daughter did and suggested we leave them out next time. The health food store I got my goodies at didn't have walnuts, so we upped the pecans instead, and they were OUT of oat bran, so that went out, too. (A health food store with NO OAT BRAN? Yeah, really!) We made it with the craisins, and it was tasty! I thought it was a little chewy at the end of 20 minutes but was afraid to burn it thanks to other comments, so I turned off the oven and left it in for about an hour (like we do with meringue). It came out just right - crispy and no longer raw-tasting but not burned. Thanks, Megan!

Reviewed On: Aug. 30, 2009

As written, this recipe must have been FANTASMIC!!! I had 2 lbs shrimp, pesto, and pasta, so I used this as my basis and used about 2-3T butter, about 1/2 c. evaporated milk, a little garlic, and the rest of the pesto (about 1/2 c.). I thickened it with about 1 T. of cornstarch and added the remaining Parmesan (almost a cup). It was great. Thanks a lot! This was just the type of recipe I was looking for, and my adaptation was great!

Reviewed On: Apr. 22, 2009