This recipe was pretty good. I only fried the chicken about 5 minutes before putting it in the baking dish, and it still took exactly 30 minutes to bake afterward. The chicken was very moist and could easily be cut with a fork. I didn't have fresh parsley so I added dried parsley to the coating mix. I also omitted the lemon slices as I was out of lemons after trying to get 2 c. fresh juice for the marinade. I wish the sauce had thickened more; I like my lemon chicken saucy. I think when making this recipe again, I will make a second batch of the sauce to top the chicken with, but boil it on the stove to thicken.

Reviewed On: Mar. 2, 2008

This salad is always a big hit when I take it to parties. I usually make it the day ahead, then make another half batch of the dressing which I put on about half and hour before serving. That way you get better flavor but don't risk the pasta being hard when you serve it.

Reviewed On: Jan. 10, 2007

I've made this recipe twice now and it has completely disappeared both times. The only change I made was that I mixed in 1/2 tsp. garlic powder instead of roasting garlic. That and I didn't read the directions correctly and mixed everything together in a bowl before baking instead of layering. I served it in a bread bowl and even the bowl got eaten!

Reviewed On: Jan. 10, 2007