I'm giving this four stars because I also made some changes. I lined the baking dish with foil, but did not seal it; I left it open. I reduced the oil a bit and used dill instead of basil. But the result was astonishing. My husband and I are both originally from the Pacific NW, and grew up loving salmon. I can only get frozen Chilean farmed salmon here in Mexico, and it is not as fatty as wild salmon, so it often turns out dry. Cooking it this way makes it moist and succulent. We both agreed that this is the ONLY way I'll cook salmon from now on. AND - it's healthy! Thanks, Ladyblade!

Reviewed On: Jan. 10, 2012

This is a wonderful recipe - thanks so much, and thanks also to the reviewers who suggested adding a bit of cayenne. I'm having a big dessert party in a few days, and thought these would be a nice addition. I baked them for 40 minutes at 300F, on parchment paper and stirred them every five minutes with a heatproof spatula. They didn't stick together at all. The 1/4 tsp cayenne adds a slightly spicy aftertaste. They are perfect.

Reviewed On: Dec. 28, 2011

This is a staple recipe for me and it never fails to please. You don't need to cook it a full hour unless your chicken breasts are very thick and large. It's wonderful with a wild rice pilaf.

Reviewed On: Oct. 14, 2011