This tastes exactly like what you get in a good indian restaurant. For the people who said it was too spicy, I have a few suggestions. Make sure you take out the seeds of the jalepano pepper. Try to cut the amount of the cayenne pepper too. Also I had extra plain yogurt. Save it and top the chicken at teh end with it to cool down the spice.

Reviewed On: Jan. 5, 2008

I made this recipe for Christmas for a guest who only eats chicken. I made a few modifications and it was great. First I rubbed each chicken breast with a tablesoon of dijon mustard. This gave it so much flavor. Then after 40 minutes of baking I poured a small can of chicken broth over the whole dish. Then finished off the baking. There was still crunchy stuffing but it made it less like croutons. It was so good. You really don't taste the cheese so next time I will either use more or just leave it out.

Reviewed On: Dec. 28, 2007

This recipe was very good. I changed a few things though. I roasted the asparagus with garlic separately and kept it as a side. I also added alot more garlic to the chicken. I also made it with coucous as a side. Very figure friendly and delicous. I will definitely make it again.

Reviewed On: Mar. 3, 2007