Excellent. Made this recipe once with skinless and boneless thighs and once with whole leg quarters. Delicious both ways and the equal of a *properly* roasted chicken, but faster! I make mine on a rack in my roasting pan, positioned so that the top surface of the chicken is about 5 inches from the broiler element. Turn and baste every 7 or 8 minutes. 20 minutes for thighs, about 30 for leg quarters. Second time, I added onion powder which seemed to enhance an already terrific recipe.

Reviewed On: Mar. 23, 2007

Tasty and very easy. You can lighten the fat content without sacrificing much flavor by using just 1 ounce of cheese per breast, just 1 slice of bacon per breast and by using a "light" honey-mustard dressing (I like Ken's Lite). Also, I find it easier to keep the cheese on the chicken by using sliced rather than shredded.

Reviewed On: Mar. 8, 2007

Don't you love it when a recipe (like this one) tells you to season "to taste" and then some bright bulb reviews it as "too bland". If you season it *to taste*, then it can't be too bland unless your taste is bland, and then you shouldn't be complaining! People are a riot, aren't they? This is a perfectly serviceable recipe for roasted potatoes. Just make sure you salt and pepper "to taste".

Reviewed On: Sep. 2, 2006