Reviewed: Oct. 14, 2011

Delicious and kids loved it

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Reviewer:

inputsomethingwitty

Reviewed: Jul. 18, 2011

This was great!! I reserved half the sauce to reduce and pour over chicken once baked and it was fantastic!! I've printed this off and shared it with everyone at work. Tangy and not too sweet. Will make this again.....Maybe tonight!

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Reviewer:

Kimberly

Reviewed: Jan. 10, 2011

Cooking only one breast I used 1/2 cup tropi50, the juice from one small orange, under 1/4 cup honey, splash of olive oil, lemon juice, salt, pepper, curry and added 1 diced garlic clove. Marinated overnight. Added in fresh diced ginger paprika, and sliced red bell pepper an hour before cooking. Skimmed out the red pepper and cooked the chicken and marinade in a covered wok on medium high for 20 minutes. Added 1/3 a cup of water, more curry, red peppers, and snow peas, and cooked 10 more minutes. Added a small can of crushed pineapple, cooked 5 more minutes. Served with white rice. It was awesome.

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Reviewer:

mascotkelly

Reviewed: Dec. 19, 2010

Easy to prepare, marinated over 24 hours. Chicken was sweet and tender. We both thought it was Delicious!

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Reviewer:

Nicole & Ray

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Aug. 16, 2010

I made this on the grill, since it is summer time, and it turned out pretty good. The chicken was very moist and the flavors work well together, I just wish it had a more stronger flavor to it. Also, I thought it would be more like a honey-glaze and was slightly disappointed that it wasn't a thick coat of glaze over the chicken. I think next time I might try what other reviews have said and make a sauce w/ the marinade (only don't use the marinade the chicken has been in- salmonella and other health concerns-make a fresh batch and reduce it)

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Reviewer:

StephLoves2Bake

Reviewed: Aug. 12, 2010

This dish was very easy to make. It taste great. The honey was not too overwhelming. The flavor was just right. By the way, the wife and kids really enjoyed it.

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Reviewer:

talib317

Cooking Level: Intermediate

Living In: Bronx, New York, USA

Reviewed: Jul. 30, 2010

Okay, but not something I'd repeat.

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Reviewer:

Elfflame

Reviewed: Jul. 1, 2010

I followed the recipe exactly except for that I used 8 chicken tenders and added 3 cloves of garlic to the marinade. Before baking, I poured the leftover marinade onto the chicken. It came out soft, tender and my husband loved it. I will definitely cook this again.

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Reviewer:

heyitsrach

Reviewed: Jun. 21, 2010

Have tried this several times over the years, but never rated because we usually grilled it. I've decided that grilling is the best way over baking. You should do as recipe says & marinate overnight. We tried once just a few hours & not as good.

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Reviewer:

PPK

Living In: Watertown, South Dakota, USA

Reviewed: May 27, 2010

Delicious. I doubled the exact ingredients listed for the marinade and added only one thing "1 clove fresh garlic (minced.)" Refrigerated overnight. Baked in the oven 25 minutes with half the marinade, flipping once. Used remaining marinade to make gravy/glaze. Dissolved 3 tbs flour into 1/4 cup of water and added to marinade (already brought to a boil) Transferred chicken cutlets to stovetop gravy/glaze and based with sauce and simmered a bit! Wala!! Yum.

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