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Reviewed: May 6, 2008

This was a very easy recipe and was so good! I just baked it for 50 minutes only with the foil covering it the whole time and the chicken was very tender and juicy. Great meal!

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DAISYTAZZY

	Cooking Level: Intermediate Home Town: Dallas, Texas, USA Living In: Tulsa, Oklahoma, USA
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Reviewed: Apr. 20, 2008

Very good and very easy - nice and moist.

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Reviewer:

lgilli


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Reviewed: Mar. 31, 2008

This was fantastic. I actually rubbed a little bi of chicken bullion on the chicken breast as well.

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Shivettez


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Reviewed: Mar. 28, 2008

This was good, but the sauce was too oily. Next time I will try another suggestion and substitute cream for the oil.

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1 user found this review helpful

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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: Mar. 14, 2008

The chicken was moist but not tasty; instead it was rather bland. Don't think I'd make it again.

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This recipes overcooks the chicken breasts terribly. The flavor combination is o.k. - using 1/4 C. heavy cream instead of the oil adds a better mouth feel,no more calories and helps thicken the sauce slightly. I found cooking for only 40 minutes was all that was needed at 375F. If you want to bake it for 1 hour and 15 minutes use a slower oven temp such as 325F.

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Reviewer:

KC

	Cooking Level: Expert
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Reviewed: Mar. 3, 2008

Easy, lite, and flavorful. We served with brown basmati rice and steamed broccoli after broiling the chicken for one minute. This browned the chicken nicely. Next time we might cook the rice in the juices.

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9 users found this review helpful