Reviewed: Jul. 29, 2008

This recipe is wonderful and I think that what I liked most about it was that it is different from a lot of chicken recipes. I was great that it was fast too. I did marinade the chicken for about 8 hours. Maybe that is why there was so much flavor. I was generous with the Greek seasoning. I also used diced chili peppers. It was a true delight and very unique.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jul. 14, 2008

I really liked this. I served it with some spaghetti, otherwise didn't change a thing. I thought it would be a weird combination, but it was really good!

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Apr. 25, 2008

My picky family loved this! I marinated it in a creamy parmesan Italian dressing. I did not have the Greek seasoning. I substituted garlic powder for the garlic salt after reading the other reviews. Other than that, I cooked it just as stated and it was very tasty with white rice and asparagus!

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Dani

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Reviewed: Apr. 6, 2008

I thought this recipe was fantastic. My husband and 3 year old liked it as well. Between the green chili's and the havarti cheese, the flavor of this dish was wonderful. I served it with stir fried asparagus and almond rice pilaf - delicious! This one is a keeper.

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Brie

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Cottage Grove, Oregon, USA

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Reviewed: Mar. 9, 2008

This was deeeelicious. My whole family loved it. Instead of using 2 4oz cans of whole chiles I used 1 4oz can of diced chiles and it was fine. Everything else I left the same. Will def make again.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Mar. 8, 2008

We quite liked this. The only change is that I used plain havarti rather than dill, just because it's what I had. The flavors are really nice together.

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ALISAE

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Jan. 31, 2008

my parents, husband and i all really enjoyed this- thank you very much i didn't have chilis so i used sliced pickled jalapenos

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shawna

Home Town: Edmonton, Alberta, Canada

Living In: Armstrong, British Columbia, Canada

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Reviewed: Jan. 7, 2008

My whole family (we all cook for different people) LOVE this one. Even if you adjust it for your tastes it still tastes great. I LOVE me some fool-proof yumminess. Thanks for this one!

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FELIXASL

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Nov. 2, 2007

I really liked this recipe, but it was way too salty.

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Shanna

Home Town: Estacada, Oregon, USA

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Reviewed: Sep. 15, 2007

Ted gave it 4 stars. I give it 3-1/2.

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WEACAT

Home Town: Racine, Wisconsin, USA

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Reviewed: Sep. 4, 2007

This was delicious!

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dtmorton

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Reviewed: Aug. 9, 2007

Yummy! The mushrooms were awesome. Next time I will make more! Great main dish!! Chicken was sooo tender!

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Tracy

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Reviewed: Jul. 29, 2007

I wasn't so sure about the flavor combinations in this one, but i'm very glad i tried it. Made it as is and it was delicious! Will definately make it again. Yummy!

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jayne

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2007

I really liked the chicken, the mushrooms not so much, but I am not a big fan of Worschestire Sauce, though I do use it in my French Onion Soup. The Havarti was a great addition to the chicken.

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Livie's Mammy

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Reviewed: Jun. 27, 2007

So sorry, but this was just too...blah for me to even bother with again.

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sagedoodlebug

Cooking Level: Expert

Living In: Bartow, Florida, USA

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Reviewed: Apr. 14, 2007

My family loves when I make this for dinner. So easy too. I let the chicken thaw out in the fridge in the italian dressing, and cook the sauce the night before. Than the night I want to make the dinner, throw the chicken in the oven, cook up some egg noddles, heat up the sauce and dinner is on. Leftovers are great the next day. Perfect everytime. I leave out the peppers because of the kids, and the dinner is still delicious.

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mzleslie1218

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Reviewed: Mar. 23, 2007

I made this recipe exactly as listed with the exception of the chili peppers. I sauteed two chilies in olive oil. I served it with wild rice and baked asparagus. Extremely easy to make and excellent flavors that didn't require adding salt or other seasonings.

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Leah

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Reviewed: Mar. 4, 2007

For a weeknight dinner, this was excellent. The marinade (we added a bit of mayo to it) made the chicken succulent and moist while the sauce made my husband do his 'oomahhh' noise, which is his sign that it is delicious. I actually doubled the sauce, because I just couldn't see how the amount suggested was going to be enough (our family is Danish -we love creamy sauces) We ended up using Asti Champagne instead of white wine which we were out of. This champagne is quite sweet so I am unsure how that affected the end result. Again, being Danish, havarti was DEFINATELY a huge draw, but I did not include any dill or the dill flavoured variety -it just seemed like too many tastes. Didn't get a chance to pass the Wolseley test ( Wolseley is our much loved Black Lab) as there was none left over for him to try -much to his sorrow!

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WOLSELEY

Cooking Level: Expert

Home Town: Enslev, Midtjylland, Denmark

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 12, 2007

Very tasty recipe! We both enjoyed very much!

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meg1982

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Reviewed: Feb. 7, 2007

Everytime I make this it turns out so good. I always make a little more of the mushroom mixture. If your a mushroom fan, make more! The peppers and such a great kick! Very good!

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Nicole

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Baked Havarti Chicken

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