The reviewer gave this recipe 4 stars. This recipe averages a 3.36 star rating.
Reviewed: Jun. 15, 2009
Was moist, extremely easy to make, smelled delicious while cooking, and tasted pretty good. I may not make this dish often but will likely make it again. A good lower cal/ lower fat dish.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.36 star rating.
Reviewed: Jun. 4, 2009
I chose this recipe because I'm on a diet, and I wanted poultry that wasn't breaded and was semi low-cal. For that purpose, the dish was great. However, I don't think my family would enjoy it as much - it was pretty bland! Instead of a half-breast, I used chicken cutlets and baked them for forty minutes. I probably wouldn't try this again, but it's an easy dish to pull together if you don't have many ingredients laying around!
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The reviewer gave this recipe 2 stars. This recipe averages a 3.36 star rating.
Reviewed: Apr. 20, 2009
I was very disappointed in this recipe. After an hour of baking, the chicken was very dry and had very little flavor. I immediately whipped out the dipping sauce for this one.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 3.36 star rating.
Reviewed: Feb. 24, 2009
The chicken was really over cooked by following the directions. Next time I would cook it for less time and add some veggies, this was a little plain for me.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.36 star rating.
Reviewed: Nov. 12, 2008
This chicken turned out dry and very bland. Possibly letting it sit in the sauce overnight and cooking it longer at a lower temp might improve this. Will not be making this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.36 star rating.
Reviewed: Nov. 5, 2008
This is a great recipe! I did not have poultry seasoning so I used Tandoori Chicken Seasoning. I baked it for only 1 hour in a deep covered stoneware and took the lid off for the last 15 minutes. I spooned the juice over the chicken when I took it out of the oven. It was so moist and infused with flavor.
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Home Town: Hurst, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.36 star rating.
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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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.36 star rating.
Reviewed: Apr. 20, 2008
Very good and very easy - nice and moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.36 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.36 star rating.
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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Cooking Level: Expert

Home Town: Arroyo Grande, California, USA
Living In: Rancho Santa Margarita, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.36 star rating.
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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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 3.36 star rating.
Reviewed: Mar. 14, 2008
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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KC

Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 3.36 star rating.
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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