I love these and make them every Christmas. I use mint chocolate kisses in one batch and add a little green food coloring. Before popping it in the oven I add green and white sprinkles. Another batch gets well-drained (and patted-dry) maraschino cherries and a little red food coloring and red & white sprinkles. A third batch gets regular chocolate, no coloring, and chocolate sprinkles. The result is a very Christmassy platter of colorful treats. It gets decimated at any party I take it to.

Reviewed On: Dec. 22, 2008

It was pretty tasty, but not really worth the cost of all the produce and all the effort. If I had it at somebody else's house I'd definitely enjoy and compliment it, but knowing the cost and effort that goes into it I now know it's really not worth it. A few things to make sure of if you do decide to make it: It calls for way too much onion. The colorful peppers were nearly hidden by all the onion, and it made it look like there was very little chicken. Use half as much onion. Also, be sure not to overcook the peppers and onions - I didn't have this problem, but I could easily see it happening. Finally, add capers! Chicken Piccata just ain't Chicken Piccata without capers. (I've always considered them part of the definition of Chicken Piccata.) They add a lot of flavor and complexity to this recipe. I served it over bow-tie pasta. I was glad I did, as it would have otherwise been kind of plain. Reducing the onions by half would make it look a lot less plain because the colors of the peppers would show better. All in all, a tasty meal - but one I probably won't have again.

Reviewed On: Dec. 16, 2008

This is really tasty. I made it with Splenda to lower the carbs even more, and I also used Lactade for the milk. And it came out great. Seeing the other comments, I initially used a pound of crab meat - but even that wasn't enough. I ended up using a pound and a half (glad I bought the extra!). I think if I'd tried it with just a cup it would've been crab soup. Definitely need to reduce the amount of dressing or increase the amount of crab in the recipe. But it tastes great, and was super easy!

Reviewed On: Apr. 6, 2008