Reviewed: Jul. 25, 2006

My family said this was very tasty and even my picky husband liked it. Me though, it was way too tangy for my taste. I have to give it four stars because I'm the only one who didn't think it was that great. I did skip the frying step as suggested in the other reviews and substituted 1/2 the water for pineapple juice, maybe that was it? I'll be making these again anyway.

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LOVEBUGSMAMMA

Cooking Level: Expert

Home Town: Absecon, New Jersey, USA

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Reviewed: Jul. 17, 2006

I read all the reviews and took the suggestions of several, and it turned out great. First, you do NOT need to fry the chicken. I fried half my pieces, and didn't fry the other half. We prefered the non-fried pieces, as they were more moist. Also: Cut the brown sugar down to 1/2 cup (I can't imagine how sweet it would be with another cup.) I used 1/2 C. of pineapple juice from the canned pineapple rings, and 1/4 C. water,which helped add back some of the sweetness from the omitted brown sugar. I cut the split chicken breasts in half (or more), dredged the chicken in egg/milk wash before breadcrumbs. Used Garlic herb bread crumbs instead of the regular crumbs and spices. Poured the sauce over the fried, and unfried pieces, and baked for 30 minutes uncovered, then, added pineapple chunks, and cooked for 15 more minutes uncovered. Very sweet, and yummy. (My favorite Chicken recipe on this site is still the Bourbon Pecan Chicken!) I gave this recipe four stars because it was very, very good, but a little sweet to make it five star for me.

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WINK7619

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Reviewed: Jul. 13, 2006

Follow recipe to a T, with the exception of pinapple. Excellent. Actually, I prepped the recipe on the stove-top then placed in oven on delayed cook. It was in the oven more than 1 1/4 hour and it turned out great. Moist, tender, and tasted great. I think I will experiment but will follow the basic stove-top preparation. Thought cranberry or peach sauce would also be good.

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TENNISMOM

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2006

**WOW** this recipe should be on the homepage of allrecipes.com. AWESOME taste, by FAR the best chicken I have ever had!!! Thanks for sharing.

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LAURALEE6

Cooking Level: Expert

Home Town: Barre, Vermont, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 9, 2006

This recipe is incredible I make it about every other week. My husband loves it too!

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angela

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Reviewed: Jun. 29, 2006

very good will be made over and over again. thanks for the good recipe.

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mofks

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Garner, North Carolina, USA

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Reviewed: Jun. 20, 2006

Excellent sauce! I made the sauce in the quantity posted and used only four chicken breasts. That seemed to be enough sauce for the chicken and white rice. If you are planning on making more chicken than 4 pieces I would definitely double the sauce! For the chicken I substituted Italian bread crumbs, left out the seasonings, but added crushed almonds. Delicious! As per some other cooks, I also reduced cooking time to about 40 minutes and left the cover off for the last 15.

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Jonah's Mom

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: Jun. 16, 2006

Wonderful! I have a generally picky family and they actually all loved this. I couldn't believe how moist the chicken was.

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Lei

Cooking Level: Intermediate

Home Town: Pago Pago, Eastern, American Samoa

Living In: San Juan Capistrano, California, USA

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Reviewed: Jun. 7, 2006

This is the most amazing recipe on this site. I make it ALL the time and have never failed to get compliments. Here are my successfully tried changes (makes it a little easier): Use dried minced onion instead of fresh grated. Like many other reviewers, I replace half (or more) of the water with pineapple juice -- yum -- and I use pineapple chunks instead of rings, added to the pan in the last ten minutes of baking. One time, I was making this for company, and already had all the chicken in the pan with the sauce, ready to go in the oven, when I decided I didn't have enough chicken, so I took some raw pieces and breaded them, and threw them in, hoping for the best. In the end, we liked those pieces better (they're softer), so since then, I always skip the frying step -- it's a lot easier, and one less dish to wash. Another tip I read in the reviews was the cut the cutlets up into smaller pieces -- this really makes it good. Make a lot of extra sauce and serve over rice. You won't regret making this recipe.

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twkitchen

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Reviewed: May 30, 2006

This is pretty good. Very interesting combination of flavours. We really liked it though. :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: May 28, 2006

This was definitely a contender in "what to serve twenty five guests at our post dance recital party" next weekend. I normally am not fond of mixing sweet and savory, however, I thought this was absolutely wonderful. I added just a tad of cayenne to give the sauce a little zip. As others suggested, I doubled the sauce and I'm glad I did because much of it carmalized and cooked down. Hubby rated this a three because he felt the sauce tasted too much like barbeque sauce. He has no clue what he's talking about. It tasted nothing like it, but then again, this is coming from someone who can't tell the difference between a tuna and a chicken salad sandwich. Anyway Judi, the girls and I loved it. Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: May 19, 2006

My friend thought that it was a 5 star. It was good, nice and tender. Nothing wrong, but I just would have preferred a more "aggressive" taste. Maybe adding more sugar will put it over the edge for me.

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Billy Zero

Cooking Level: Beginning

Home Town: Opelika, Alabama, USA

Living In: Athens, Georgia, USA

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Reviewed: May 16, 2006

YUMMY!!!

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PEYTANSMOM

Cooking Level: Expert

Home Town: Morrill, Nebraska, USA

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Reviewed: May 12, 2006

This was easy and the chicken was extremely tender. My entire family liked it (ALL 3 boys, 2, 4 & 6!) which is quite a feat. I followed the recipe exactly...next time I may add a bit of ginger, minced garlic and some pineapple juice to make it a bit more sweet-and-sour tasting. I will definitely be adding this to my meal rotation...it's a good chicken dish!

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go purdue

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Reviewed: May 11, 2006

I made this a few nights ago...and my husband is still talking about it...I'm making it again tomorrow (because the leftovers are now gone)!!

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Jessica27

Cooking Level: Expert

Home Town: Edgewood, Maryland, USA

Living In: Aberdeen, Maryland, USA

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Reviewed: May 7, 2006

I split the recipe in half and while it was delicious, I would not reduce the sauce in half again as we ran short on "liquid" to drizzle over the chicken. Family loved it!

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EKramp

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Reviewed: May 3, 2006

This was fairly good, but at times it seemed to have such a strong taste, even sickening; maybe there are just way too many strong ingredients.

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: May 2, 2006

This was a tasty recipe, I did what others suggested and reduced the cooking time to 40 minutes, removing the tin foil for the last 15 minutes, even then it was a tiny bit overcooked. Everyone enjoyed it! Will make again.

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kate

Cooking Level: Intermediate

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Reviewed: May 1, 2006

I made this for my 40th birthday party and everyone loved it alot. I will make this again very easy and very good.

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LITESHOUSE

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Reviewed: Apr. 29, 2006

These were good. A little spicy for my non-spicy lover. But overall a good dish the rest of my family enjoyed.

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whatever girl

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Oceanside, California, USA

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Candied Chicken Breasts

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