Reviewed: May 1, 2012

I added a Tbl of chopped chipotle in adobo to the sauce. This gave it some needed kick.

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Reviewed: May 6, 2011

Totally freaking love this recipe. The only minor change I made was to add 1/4 cup white wine to the sauce and sprinkled the chicken with Lemon Pepper seasoning before putting the sauce on top. This is one of my new favorites!

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Mege222

Cooking Level: Intermediate

Reviewed: Apr. 12, 2011

Cooking time was shorter than recipe stated. After the chicken finished cooking, I took the juices and syrup in the baking dish and boiled it down to make a sauce for the chicken. Pretty much tasted like sweet and sour chicken. It wasn't spectacular, but slightly above average. The ease of the recipe was great.

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daybisgirl

Reviewed: Apr. 6, 2011

I made this for my Husband, put with rice, and steamed asparagus! I also added 4 cloves of garlic & freshly ground pepper which gave the chicken a good flavor! I am a beginner cook, this recipe was so easy even I made it AMAZING, which was also a confidence builder ;D

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Rebecca

Reviewed: Mar. 15, 2011

Fell on this recipe today.. which came in handy.. I add a dash of hot sauce and a pinch of red pepper flakes for a little extra something something.. it could have use a little more.. good flavor, but I was looking for a little extra. Over all it came out perfect.. In my house they call it a make again.

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Donna M

Cooking Level: Expert

Home Town: Manchester, New Hampshire, USA

Reviewed: Oct. 2, 2010

Was a great success when I had a some friends over for dinner. I did not have white vinegar so I just used some water to break up the consistency of the preserves and added a pinch of salt and dash of pepper to the marinade. I added in the canned apricots during the last 15 minutes of baking.

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Chef Dinah

Cooking Level: Beginning

Living In: Champaign, Illinois, USA

Reviewed: Feb. 2, 2010

Mm... Attempted this recipe with apricot-jalapeno jam and WOW, what a reception. My family loved it. Sweet, with a mild kick. No BLAH here.

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espressosue

Reviewed: Oct. 4, 2009

Ok, maybe I really shouldn't be rating this because I really dont like when people rate things and they made a bunch of changes...and I made a big one, I didn't use apricot preserves I used peach...it was all I had on hand. It was still a great chicken, I just thought there was a bit too much sugar. I think it would have been that way regardless of the preserves being apricot or peach. Thanks for a great recipe, I will make this again...with apricot.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Jun. 15, 2009

WEll, let me just preface by saying that we love sweet and savory combinations and my husband added a bit more brown sugar than suggested, but I still found it way too sweet. It reminded me a lot of chinese style sesame chicken, so next time I think I will just add a bit more vinegar and use balsamic, and turn it into a healthy version of the chinese favorite

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greatfoodaddict

Cooking Level: Expert

Living In: Humble, Texas, USA

Reviewed: Feb. 11, 2009

Great chicken. I followed the recipe except I used seedless raspberry jam because that's what I had. I diced it up and served it on a tossed salad with Raspberry Vinaigrette Dressing. So good. I think next time I'll try it with peach preserves or jam. I bet that would be great too.

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5 users found this review helpful