The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 28, 2007
I'll start by saying that the chicken itself came out moist and juicy, really perfect. However, the sauce... I did what other reviewers recommended - cut the sugar by half and added half water/half pineapple juice. All in all, I thought the sauce was rather bland, my husband thought it was too sweet, and it was a messy, time-consuming meal. Probably won't make again, sorry.
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Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Carrboro, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 11, 2007
As others suggested I cut down sugar and used pineapple juice mix with water then I followed the recipe as directed. I made this chicken for dinner last night and I got many compliments from my bf, he kept saying 'The chicken is so good' :) He even had 3 chicken breasts plus one big portion of rice !!!! So rare to see him eat that much :) Thank you so much Judi for sharing this recipe :)
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San

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 9, 2007
It was ok, but my family wasn't a huge fan. I may make agin but will definitely alter the ingredients.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 5, 2007
Yum Yum Yum! Thank you for an excellent recipe! The only thing I did a little differently was I placed the pineapple on the chicken & uncovered it for the last 20 minutes. (I love pineapple so I used a lot more as well!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 1, 2007
Excelent !!! Will do again - Need more Oil when browning Chicken, (even with Teflon Frying pan) One of the few dishes that 'lil Miss. Finikey will devour. Only problem so far (second time I made this) was it dryed out - Strictly My fault - was trying to keep it warm in the oven and 10 minuters turned into an hour. (Still pretty good).
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 28, 2007
These turned out pretty good. My husband really liked them. Probably not something I'll make a lot, but it's a nice change. I needed to add more oil when cooking the chicken because it started to burn.
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Cooking Level: Expert

Home Town: Orem, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 17, 2007
Made this chicken tonight for dinner, we enjoyed it alot, but I think I would add a teaspoon of vinegar to the sauce to take away some of the sweetness. I think I will also skip the breading next time. The chicken was sooo tender, we didn't even need a knife. Great over white rice and a green salad.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 16, 2007
This is a great recipe! I would skip the breaded part altogether and just cook the chicken in the sauce though. It did take about an hour to bake using almost frozen chicken breasts. I made this for my husband and his family and they all loved it. The sauce was very tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 8, 2007
I followed this recipe almsot as directed...and it was GOOD! I had to decrease the baking time to 20-25 minutes b/c I only had 4 chicken breasts. My 5 AND 2 year olds gobbled it up! My 5 year old exclaimed, "Mom, this is the best meal ever!" My husband liked it as well. I served it with Jasmine rice and a side salad. YUM!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 8, 2007
Very Yummy! Even my picky Husband loved it!
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Cooking Level: Expert

Living In: Taylor, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 21, 2006
This was tasty. If you don't like sweet, this is not for you. I served this over white rice. I cut the chicken into strips, I used a whole onion, dijon mustard, and juice from the pineapple instead of water in the sauce. I'll be making this again.
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 16, 2006
EXCELLENT !!!!!! MY WHOLE FAMILY LOVES THIS RECIPE, EASY TO MAKE,& DELICIOUS.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 13, 2006
This looked good to me and had good ratings, so I tried it out on my wife, my brother and his wife. They absolutely raved about the chicken! This is easy to do with ingredients that are very common to almost any kitchen. We will repeat this many times!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 10, 2006
FABULOUS!!! Best chicken I've ever had!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 8, 2006
I thought that this recipe was a little too sweet. I will definetly make it again but I will put less brown sugar. I couldn't imagine adding pineapple juice in place of the water for the fact of all of the sugars in the juice. I also didn't brown it in the skillet first. I try to cut out any unnessary fats that I can but I think it would be good to maybe cook the bread crumbs to the chicken before baking. All in all, this was a good recipe and I will make it again. Thank you for the idea!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 7, 2006
Thank you very much, my hubby LIKED it. Wow. I made it just as the recipe states, except I left it uncovered.
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Ann

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 5, 2006
Delicious! I prepared this dish this past weekend, using the full sauce recipe with only 6 chicken breasts. I went with the suggestions that I not brown the chicken first. However, unbeknownst to me, when I put the pans in the oven covered with foil, one of them ripped on my oven thermometer. I realized what happened when I pulled them out and, frankly, I like the chicken from the partially covered pan more than the ones that had been fully covered, because they were more "candied". After tasting a little piece, I decided that chicken fried rice from the local Chinese restaurant would have been a perfect side dish. I will definitely make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 1, 2006
WONDERFUL!! I love anything with a lot of flavor, and this was great. I was a little bit concerned that it would be too sweet for me, but it was perfect. My husband was shocked at the amount of taste. He asked to look at the recipe, and see what all was in it cause he thought it was so good. He wanted seconds, but there were none. Needless to say, we've made it several times since.
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Cooking Level: Intermediate

Home Town: Rio Rancho, New Mexico, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 11, 2006
this recipe is excellent! i took the advice of many reviewers and wound up doing this: cutting the chicken into pieces, 5 breasts. fried it in skillet for 6 minutes, poured it in baking pan. use 3/4 cup crumbs, its all you need. reduced oregano to 1tsp. added 1tsp chili flakes and 1tsp garlic powder which i wouldnt leave out next time for sure. made sauce using 1/8 cup mustard, 1 cup brown sugar, 2 cloves garlic and 1 tsp minced ginger and onion powder instead of actual onion. next time will double sauce ingredients to have more for rice or egg noodles. instead of pineapple i used yellow pepper slices...and wound up with spicy amazing chicken with thick sauce that sticks to it. baked 30 minutes covered, 15 uncovered. me and hubby loved this recipe, left amazing flavor on the tongue. truly delicious high quality dish that is super easy, especially if you put bread crumb mix in big ziploc with chicken and shake to coat. no mess! great stuff, thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 5, 2006
This is really a great recipe. I've made it several times and will remain in my recipe collection. I thoroughly browned the chicken in a skillet before transferring into the oven and it was crispy unlike others have found. And After 30 minutes the chicken was done. Great for casual company.
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