Reviewed: Nov. 4, 2009

Made this last night for dinner. I used Wishbone Italian-basil dressing (with romano cheese). I omitted the lemon zest and used 2 cloves minced garlic instead of garlic powder. Used black pepper instead of lemon pepper (didn't have any on hand) and totally forgot to add onion salt (but we didn't really miss it). ^_^ We made double sauce and put the chicken and sauce over wheat pasta. The sauce is very thin and light, broth-like really, but VERY delicious, especially when my garlic bread got inadvertantly soaked with it. If you like sauce that sticks to your pasta/rice, I'd recommend thickening it. Overall, it was really good. I think next time I'll add squash or broccoli to make it more of a pasta dish since the sauce was so good that way. I'll be eating the leftover chicken and sauce with rice and I can't wait. My only note is that you can see the oils on top of the sauce, which is a little off putting, but it IS a butter sauce, so this should really just be expected. ^_^

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SpinningJenny

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Reviewed: Nov. 1, 2009

I did not love this recipe. My family ate it, but did said it was not their favorite. Very acidic with the italian dressing and the lemon. It was very tender.

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ALB

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Reviewed: Oct. 27, 2009

This was a pretty good dish and very quick to make. I used two large chicken breasts and there was plenty of sauce to pour over the rice I served it with. I didn't have a fresh lemon so I substituted 2 Tablespoons of lemon juice. I also used fresh garlic instead of powder and used black pepper since I didn't have lemon pepper. This recipe is a keeper for nights when I don't have a lot of time!

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JWiniecki

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Reviewed: Oct. 11, 2009

Really good and really easy! Not too lemony either. Family loved it.

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London Girl

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Reviewed: Sep. 16, 2009

So easy and the entire family loved it. I doubled the sauce and served it with Angel Hair pasta.

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ChefBeth

Cooking Level: Intermediate

Home Town: Lake Forest, California, USA

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Reviewed: Sep. 16, 2009

Thank you for posting this recipe! We really enjoyed it. It was so nice to have everything on hand in the pantry for a change. I used whole chicken breast, raised oven temp to 400 degree and roasted for 40 minute or less. I think this recipe would also work great for roasting chicken for chicken salads or casseroles.

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dkaye88

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Reviewed: Aug. 25, 2009

My Husband loved this. Would recommend pounding the chicken to tenderize it more.

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Diane

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Reviewed: Jul. 29, 2009

I thought this was just average. Maybe it needs more seasoning? I would have given it 2 stars, but my kids ate it so it deserved a third star.

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kpinsonat

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Jul. 23, 2009

I was searching for a way to cook the chicken tenders in my fridge and finally found a recipe that had ingredients I already had. We finished dinner about an hour ago and I thought it was pretty good but I love lemons. As mentioned, the sauce was good on the rice. My husband, on the other hand, wasn't that crazy about it so I probably won't make it again. I'm looking forward to the leftovers for lunch tomorrow!

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ronalyn

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Reviewed: Jun. 23, 2009

I had to add chicken stock and more worcestershire. I had to put parmesan cheese also to cut the intensity. The only saving grace was that the chicken was tender, and the sauce was decent when mixed with the rice and with a lot of cheese mixed it.

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NYblondie

Cooking Level: Beginning

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Reviewed: Jun. 16, 2009

YUM YUM YUM!!!! I used light dressing and I Can't Believe It's Not Butter Light and it was still AMAZING!! My twig of a husband who eats like a bird was just raving about it and ate a whole 7 oz breast!! Definitely making this again!!

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Shortstack<3

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: San Clemente, California, USA

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Reviewed: Apr. 15, 2009

good

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rofayah

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Reviewed: Feb. 2, 2009

Very Moist and only 5 mins. to prepare! Sauce would be good over rice. Made as written but you don't need the butter, the salad dressing has enough oil. Will definitely make a lot.

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jtblepps

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: Escondido, California, USA

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Reviewed: Nov. 24, 2008

Really good. The only thing I did differently was to let the chicken marinate in the salad dressing, lemon juice and worcestershire sauce all morning. Great dinner! Thanks for sharing!

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KRISBBB

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2008

This wasn't a big hit in my house but they ate it. I won't be making it again. It wasn't a flop but I don't think it will be requested again.

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Reviewed: Sep. 2, 2008

Terrible. My family did not like this. To make matters worse, the house reeks of it. Must have been all the worchestshire sauce combined with Italian dressing- not good.

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hanksmom

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 11, 2008

This recipe was so good. The only change I made to it was to add crushed red pepper flakes for a little heat. I was generous with the seasonings so the chicken had a lot of flavor. I served the chicken over a bed of wheat spaghetti and drizzled the sauce over both. A lovely recipe I plan to make often.

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GFRIDAY

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Reviewed: Jul. 25, 2008

I was so excited to try this dish! I followed the recipe exactly as written, I did not care for this! I won't be making this again

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MarlonsMom

Cooking Level: Expert

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Reviewed: Jul. 22, 2008

i keep going back to this one again and again. i usually use chicken breast and just cut it up. i don't bother with the lemon zest. delicious!

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ERFISH

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Reviewed: Jul. 21, 2008

I made exactly as directed and the chicken was very tender. I agree with others who said it had a strange taste. I kept thinking it would have tasted better if I had left the italian dressing out. My husband and I both ate it but agreed we didn't want to have it again. On the plus side, it was easy to make.

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