Reviewed: Feb. 2, 2008

i used boneless skinless chicken, and i didnt use sage..hot sauce.. or parsley.. i didnt even both to bast it in the middle... but anyway it came out perfect!!

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nancy

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Reviewed: Jan. 19, 2008

This was absolutely delicious. The chicken was moist and flavourful. Definitely a keeper. Next time I will do it for a party. I used boneless breasts with the skin on, as that was all I had, and they worked out perfectly.

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PJL

Cooking Level: Expert

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Reviewed: Dec. 28, 2007

Almost like "pesto chicken." VERY good.

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Foxy

Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Dec. 22, 2007

Very good. Followed exactly except used boneless skinless breasts, cooked for about 30 mins. I didn't have time to marinade this but will definitely do so the next time just for comparison. Thanks for the recipe. Very moist chicken.

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CATMANIACS

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Reviewed: Dec. 19, 2007

This was a nice, simple recipe. I wouldn't change a thing.

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jeanninec1976

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Houston, Texas, USA

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Reviewed: Dec. 16, 2007

I thought this was an excellent recipe and very simple to follow. I marinated the chicken in the oil and spices for about 2 hours and then cooked it uncovered for 30 minutes. I cut up the chicken and mixed it in a salad. I also thought you could add it to pasta and it would be great.

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Michelle Bettler

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Reviewed: Dec. 13, 2007

This is a good recipe. It cooked up well and remained juicy. The herbs didn't over power the chicken.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Dec. 12, 2007

I uncovered it for the last 15min cooking to get a little browning. Also, I marinated it all for about an hour. Very tasty.

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cmcooks

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Reviewed: Dec. 10, 2007

Easy enough, but not impressed. I had boneless, skinless breasts to use, but that shouldn't have made much difference. Also, I cooked at 350 for half an hour because of the different type of chicken. I had to uncover it the last 5 to 10 min because the chicken was so pale. The meat was on the tougher, dry side. If I did ever do something like this again, I wouldn't cover it (my Salsa Chicken I don't & it is moist & juicy). Also, I'd probably just use Italian seasoning with a couple other things - less work.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Dec. 5, 2007

This recipe is very flavorful. I'm not a big lover of chicken and I couldn't wait to make this again. I did use the skinless chicken.

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mich4u33

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Reviewed: Dec. 4, 2007

Very nice flavor! I put the coated chicken breast in dish, covered with non-stick foil baked as directed. Didn't bother to baste and it was still moist and delicious!

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Sandi

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Dec. 1, 2007

Very good. Lots of flavor, although I might add a bit of lemon juice next time.

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Lil Deb

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 30, 2007

This was ok. I did substitute poultry seasoning for the mix of dried herbs. I thought it was a bit too "herby" with not enough other flavors. It was missing something but I can't put my finger on it. Probably won't make again.

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robybird

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

This is amazing...follow instructions exact! Yummy! Made it 2 nights in a row.

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cerezaxoxo

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Reviewed: Nov. 17, 2007

very delicious. I added some potatoes and onions in the pan with the chicken, it turned out great

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Kayti

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Reviewed: Nov. 11, 2007

These are easy to prepare and wonderfully moist and delicious. I did change a few things. I used boneless, skinless chicken breasts. I made the sauce up and placed the chicken with the sauce in a ziplock bag and let them marinate in the refrigerator for several hours. I baked them for 30 minutes covered, then took the foil off and turned the broiler on for about 10-15 minutes until they were nicely browned. My family loved them and I will make them again. They would be awesome on the grill.

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Marsha

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Nov. 9, 2007

I made this for dinner using bone in, skin on breasts and thighs. I doubled the basting sauce ingredients and allowed the coated chicken to marinade for about 45 minutes. The chicken was moist and my husband and children said it was 'good.' The chicken did not really have much in the way of flavor; I was expecting a lot more, and as one reviewer said it was just sort of 'blah.' Not a bad recipe, just not for us.

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Lori

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2007

This Chicken dish is very tasty and moist. It didn’t require any special ingredients, only the ones that I already had. Very easy to prepare.

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duhbear55

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Ledyard, Connecticut, USA

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Reviewed: Nov. 8, 2007

Maybe I did it wrong, but it seemed really dry. It was ooooooookay, not the best in my opinion. I'm dieting, so it is a good dieters chicken. If you're interested in something awesome, and not on a diet, I wouldn't have this as my main.

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Emma

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Reviewed: Nov. 8, 2007

Very good...kids & husband enjoyed this one too. Substituted poultry seasoning for sage since we ran out. Also used 6 drumsticks w/the skins on. Had lots of flavor and was very moist & juicy. Served w/rice and asparagus.

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Connie

Cooking Level: Intermediate

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Chicken Breasts With Herb Basting Sauce

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