Reviewed: Mar. 12, 2012

Quick, easy, healthy and delicious-served over rice. Has become a frequent dish in our home.

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Reviewed: Jan. 30, 2012

This was delicious and EASY!. I didn't have lemon pepper but I did sprinkle a little black pepper for kick, about 1T dried parsley for color, and finished each dish with a sprinkle of shredded parm cheese to mellow the lemon/vinegar flavor.

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Michele

Cooking Level: Expert

Reviewed: Nov. 11, 2011

Good! I sliced the chicken up after baking and drizzled the juices from the pan over it!

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Jul. 6, 2011

Turned out really good. I made this along with steamed veggies. I did marinate the chicken for about 3 hours in the fridge. I don't know if it made a difference though. Next time I will make it without marinating first to see which is better. This recipe is definitely a keeper though. It's so easy to make this for a large dinner. I doubled the recipe and used a 9x13 Pyrex dish and it came out great.

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Kimberly

Cooking Level: Intermediate

Home Town: Corbin, Kentucky, USA

Living In: North Stonington, Connecticut, USA

Reviewed: May 26, 2011

Excellent made this tonight absolutely fabulous hit the spot

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Lisbeth

Reviewed: May 21, 2011

really really good!

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HVARMSTRONG

Reviewed: Apr. 6, 2011

I came into this excepting out of this world chicken and it was only ok....not sure if I will make it again.

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busymommyof3

Cooking Level: Intermediate

Living In: Marion, Ohio, USA

Reviewed: Mar. 14, 2011

Tasty! First off, make sure you place the sauce in the dish first and if you're doing 6-8 pieces of chicken (tenders/tenderloins), make sure you use a 9x9 dish. I used an 8x8 and it was a bit to small. The Italian dressing is powerful, so I used a little less then 1/3 of a cup and gave it an extra shake of Worcestershire. I think I got every drop of lemon juice too. I used Smart Balance for the butter and its just fine; next time I ll use about 1 1/2 tablespoons though. Make sure you only cook the tenders for 25mins, any longer and they will dry up. Serve over linguine (don't over cook it if its fresh) and pour some of the remaining juice on it and sprinkle with fresh Parmesan cheese.

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ChefNET

Reviewed: Mar. 1, 2011

I am not much of a cook but I am working on it. I made this for my boyfriends and myself for dinnner last night and he told me about 10 times how much he liked it. It was super easy and a hit in my house.

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