recipe reviews for:

Barengate Bay Chicken

“This chicken dish is a favorite that I frequently make while I am on vacation down on Barnegate Bay in New Jersey. It has a wonderful hint of garlic, and has just the right amount of lemon. I love this recipe because, not only is it delicious, but you can use more or less of the ingredients required. It's all up to you! Remember to serve this with white rice because the sauce is just delicious when mixed in with it. Enjoy!”

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Reviewed: Sep. 7, 2009

very good..

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kmurphy

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Reviewed: May 24, 2009

I thought this was a decent recipe. I didn't enjoy the chicken, however my boyfriend loved it, and I found it nice as a leftover. My problem with the chicken was the quality of chicken breast I had, and the fact that the chicken was too bland. I didn't use breadcrumbs since I didn't have any. I too cut back on the liquids and am sad I forgot by what portion because it came out well. I also reduced the lemon by half and found that to work nicely. I also added a little bit of italian seasoning. I added spinach to the top since I needed to use it, and some shredded cheddar on top of that. The spinach tasted good but turned brown and slimy in the oven. The cheddar and italian seasoning were tasty additions. I will probably make this again, but plan on actually breading the chicken or marinating it in something.

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lotus

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Reviewed: Jan. 27, 2009

Not bad at all. We enjoyed it. Thanks

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kac2research

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

I have mixed feelings about this recipe. Fresh or dried bread crumbs were not specified (actually they were not even mentioned in the ingredients list!), I used fresh which may have been part of the problem. The sauce was very thin and runny. I used only one (very large) clove of garlic and one lemon and the flavor was still great, for us 4 cloves of garlic would have been way too much. I liked the flavor mostly, it was just kind of flat. I added some salt to the leftovers and that helped a little. I don't know if I will try it again as my daughter hated it.

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danser

Cooking Level: Expert

Home Town: Batavia, Illinois, USA

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Reviewed: Mar. 21, 2007

Was pretty good. Really different, but a nice change from the ordinary!

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Cindy Rae

Cooking Level: Intermediate

Home Town: Kearney, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 2, 2006

Pretty good and fairly quick. I anticipate this one will become a regular in my "Lazy Housewife" dinner rotation. I used cream of chicken soup and mixed in frozen broccoli florets. I did omit the chicken broth. I served with brown rice and didn't have any leftovers, so I'm a happy camper. Thanks for a good recipe.

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 30, 2006

This is pretty tasty, however if I make it again I will make my own broccoli soup instead of using the canned stuff. It's just not as good the homemade. It's a nice quick recipe though, so that's always a bonus. :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jan. 29, 2005

Not a personal favorite. Went well with the white rice but the taste wasn't up to expectation. Prep time is a little underestimated. Took about 1/2 hour to prep. Cook time is correct though. Maybe a 2 time a year recipe.

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JANEJACULAK

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Reviewed: Oct. 12, 2004

This was ok. It was easy.

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MOLSON7

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Reviewed: Feb. 10, 2004

This was a good recipe; different. The mushrooms i think are key here because they added a great taste. I used the cream of broccoli soup and served it over white rice. I will make again :)

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BISODER

Cooking Level: Expert

Home Town: Budd Lake, New Jersey, USA

Living In: Frisco, Colorado, USA

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Reviewed: Oct. 7, 2003

WAS A VERY GOOD RECEIPE!!!! WERE A BUNCH OF COLLEGE KIDS WHO USUALLY EAT ROMAN NOODLES SO THIS WAS DEFINATELY A TREAT!!!

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MALETVETTE

Cooking Level: Expert

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Reviewed: May 16, 2003

I tried this with a couple of reviewers' suggestions - switching to cream of chicken soup and adding fresh broccoli. Looked great on paper, but didn't deliver the expected results. The aroma and flavor are very unusual, and it just didn't appeal to my palate. Can't say I'll be making this again.

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KZOO_KATHY

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 17, 2003

Awesome. I pounded the chicken so you really only need 3 chicken breasts. I will make this again. Thanks for the recipe. My dinner guests and family loved it.

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SOSHEA33

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Reviewed: Oct. 24, 2002

What a wonderful dish! I throw a little Swiss on top of the chicken; it helps hold down the garlic and bread crumbs. I also recommend the Lemon Pepper Pasta as a perfect addition.

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AKWHITMIRE

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Reviewed: Aug. 31, 2002

I really liked this recipe. I used a Cream of Chicken soup as others suggested and added fresh broccoli and some tinned corn. I used plenty of garlic & lemon juice and only added enough chicken broth & milk to reach a sauce consistency I like. The chicken was very tender and the sauce tasted unusual but very enjoyable. I will be making this again for sure :)

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 10, 2002

I made this recipe over my grandparents house and we all absolutely loved it. I will certainly keep this recipe in mind for future uses.

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ANNERECIPE

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Reviewed: Apr. 30, 2002

This was really good. I used cream of chicken soup instead of the cream of broccoli and added fresh broccoli and I used sliced mushrooms instead of button mushrooms. Because of the broccoli, I covered the pan with aluminum foil. I would definately make this again.

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LAURA4288

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Reviewed: Apr. 1, 2002

Pretty good although I think I'll use cream of mushroom, celery or chicken next time. I used half white wine and half chicken stock. I also used a lot more garlic and mushrooms. I'll make this again and experiment until it's fantastic!Thanks.

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SGARLOW

Cooking Level: Expert

Living In: Bakersfield, California, USA

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Reviewed: Feb. 27, 2002

Awesome!! I used cream of mushroom soup and only used one lemon.

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MEGHAN

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Reviewed: Feb. 26, 2002

This was pretty good on the dinner table, but the next day at work it was delicious. Next time I am going to set it in the fridge overnight before cooking.

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