The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 27, 2004
I made this as part of a Christmas dinner and it was EXCELLENT! I followed a previous reviewer's suggestions and added butter to the basting sauce, and I used boneless and skinless. Even my 10-year old nephew liked it, and his favorite foods are noodles, noodles, and noodles.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 26, 2004
Good flavor and looked very nice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 12, 2004
I followed reviewers' advice, and cooked the chicken (skinless, boneless) for 20 minutes covered, 20 minutes uncovered- turned out very moist. The flavor was pretty good- my only real complaint is that the chicken gets an "F" for presentation... next time I will brown the chicken in a pan prior to baking. However, I must admit, my husband DID have a point when he said, "If it tastes good- who cares what it looks like?"
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 10, 2004
Very good ... I used a roasting pan and poured a can of chicken broth in the bottom to use for basting. The second time I made it, I used boneless, skinless chicken breasts and cooked at 375 for 20 minuted covered and 30 minutes uncovered, per someone else'e review. It was a lot spicier that way, but still really good and juicy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 2, 2004
Wonderful, healthy, tasty way to cook chicken breasts! I cut the recipe to make only 1 serving for supper and cooked it in a foil packet - no cleanup, and the flavor was infused throughout the meat! Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 1, 2004
Really liked this! I didn't have marjoram - just omited it. Also did not have fresh parsley, used dried. I used bone-in breasts and uncovered for last 10-15 minutes so the skin would brown and crisp up a bit. The sauce was great and next time I make, I will also make garlic mashed potatoes as a side dish for the sauce!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 28, 2004
This was good, but nothing spectacular. Although, it was easy and quick.
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Cooking Level: Intermediate

Living In: Murrysville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 21, 2004
WONDERFUL!!! I used 4 boneless, skinless chicken breasts and laid the basted chicken (I DOUBLED the sauce/herb part!) on a bed of sliced, fresh mushrooms. I baked covered for 45 minutes - then uncovered for 15 more minutes. The mushrooms added thier own liquid - so the chicken was very moist!!! Thanks - we even discussed using this herb/sauce on steaks too!!!!!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 11, 2004
Very tasty. Sauce makes a awesome gravy
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The reviewer gave this recipe 0 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 7, 2004
fantastic recipe. Everyone loved this one
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 26, 2004
Fantastic recipe! This was a big hit for dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 26, 2004
This is a wonderful recipe with great flavor! I made it with boneless breasts and followed the suggestion to reduce heat and cover. It didn't really brown up at all but what it lacked in color was more than compensated by flavor. I also used chicken broth in place of some of the oil (I ran out). I will definitedly be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 20, 2004
GREAT! I followed a variation of some of the other reviews. I added about a tbsp of melted unsalted butter to the mixture, and doubled the hot sauce. I also baked at 375 covered for 20 minutes, then uncovered for 20 minutes.
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Home Town: Huntsville, Alabama, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 20, 2004
This is my husband's new favorite dish. It's so easy too. The chicken stay very moist.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 17, 2004
RAther boring. I won't make this one again.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Granger, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 17, 2004
Great. I made this for a special occasion and used boneless, skinless chicken breasts and paired it with some roasted potatoes. It was a "special" hit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 8, 2004
Really yummy. My chicken breasts were huge so it took a little over an hour to cook, plenty of time to bake some potatos in the oven with it. I also added a chopped purple onion-some sprinkled on top and some in the basting sauce which browned nicely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 28, 2004
All of my guest loved this chicken several asked me for the recipe
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 22, 2004
The wife LOVES this. If you have a cuboard full of dried spices and a couple peices of chicken...this is a sinch. We didnt have any rosemary or marjoram, so we subbed in basil and oregano. Turned out GREAT. Making it again tonight and it has been added to our bi-monthly cooking list. Cheap, easy and good! We make it with boneless skinless breasts. We read though the reviews and made the following adjustments to the recipe: Oven Temp - 375 degrees (boneless skinless chicken breasts) Cooking: 20 minutes covered, 20 minutes uncovered Baste Occasionally - keep a small reserve (about 1/2 cup) of basting sauce for 2nd 20 minutes. Ingredient Additions: 1/2 stick butter (melted) added to basting sauce Ingredient Substitutions: Oregano and Basil for rosemary and marjoram
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Home Town: Mesa, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 1, 2004
I prepared this recipe in the oven with boneless, skinless breasts per Ms. Sullivan's review -- moist, tasty, and definitely a keeper. As I was putting the spices together, I realized that "Poultry Seasoning" has the same seasonings, with the addition of Allspice, so I used that instead. I would like to try this recipe with the sauce further enhanced by white wine. Thanks!
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Home Town: Paducah, Kentucky, USA

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