Yet another new favourite recipe!!! I made this with basa and it was amazing! I baked it in the oven at 400F and it turned out perfect. A few days later, I doubled the sauce, marinated chicken in it and made it into stir-fry. Still delicious, but it didn't thicken as I had hoped. Tonight I made it as a glaze on chicken, baked it in the oven at 350F but overcooked it! It tasted like disappointment! So, don't double, and watch you don't overcook it!

Reviewed On: Feb. 8, 2012

When I make vegan pesto, I add olives as a sort of replacement for the parmesan. It needs that extra saltiness.

Reviewed On: Feb. 8, 2012

I made this twice last week, once just for DH and me the other for New Year's dinner. The first time I used three boneless breasts, the second four. The first I marinated in all the ingredients, the second I added the sugar and wine before placing in the oven. I didn't notice any difference between the two. I don't think it needs to cook for the full hour, but that might just be my oven and the fact that I was cooking boneless breasts. I loved this recipe and intend on making it more often! It is easy for a week night and a very nice dish for company.

Reviewed On: Jan. 2, 2012