Reviewed: Apr. 17, 2006

I made this the other day, it was a fantastic dish! And it was so easy to put together! The flavors were outstanding, I cooked it slow in the oven so it wouldn't dry out, and it came out great! Thanks for a great recipe!!

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Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

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Reviewed: Apr. 5, 2006

After reading all the five star reviews, I was expecting out-of-this-world amazing chicken. I really enjoyed it but it wasn't THAT good. It had great flavor and stayed surprisingly most for chicken breast. Also, as other reviewers noted, the sauce is great with the rice. My boyfriend is very picky and he asked me to put it in the rotation, so it must be good! One thing I particularly liked was that it used common ingredients so I didn't have to make a special trip to the store, and it was super quick and easy to put together. I will definitely be making this again.

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MISSJENAFFLECK

Living In: San Francisco, California, USA

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Reviewed: Apr. 4, 2006

I used chicken breasts for this recipe and they turned out SOOO juicy.. I didn't use the worcestershire sauce, because I find it can be a little overpowering. I made the Lemon Velvet Butter Sauce, on this site, and served that over the chicken and some fettucini noodles. Very tasty!

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Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Mar. 31, 2006

Delicious! I made it with 2 boneless skinless chicken breasts and there was plenty of delicious sauce for both the chicken and to spoon over wild rice. Even my very picky husband said the recipe is a keeper! Update: this is now part of my regular rotation. I have made it 5 or 6 times, twice for company. It is an easy dish that everyone enjoys.

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Juli

Cooking Level: Intermediate

Home Town: Poway, California, USA

Living In: Provo, Utah, USA

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Reviewed: Mar. 25, 2006

Me and my family loved this lemony dish. I will use this recipe again. Thank you!

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crystalathome

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Meridian, Idaho, USA

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Reviewed: Mar. 2, 2006

This recipe was wonderful! I made it for company, and no one could get enough! I used 6 boneless chicken breasts, and pounded them flat so the cooking time would be shorter. I did marinate the chicken in some of the Italian dressing and lemon juice for a few hours before baking. I baked them in 2 pans, and so doubled the sauce recipe and divided it between the 2 pans. The chicken was moist and flavorful! I served it with brown rice, green beans, and french rolls. Everyone's favorite part was pouring the extra sauce from the cooked chicken over the rice. I will definitely make this again for my family...quick, easy, pretty healthy, and delicious!!

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KAGRECO

Cooking Level: Expert

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Reviewed: Feb. 24, 2006

Great with drumsticks/legs with skin on them, keeps the moisture in!

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Therese

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Reviewed: Feb. 23, 2006

So Good & So easy. I will definalty be making this again! Best chicken I have ever had!

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brookealyson

Cooking Level: Expert

Home Town: Newton, Iowa, USA

Living In: Spencer, Iowa, USA

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Reviewed: Feb. 22, 2006

This is a wonderfully easy and delicious recipe! It is a keeper with my family.

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Elizabeth

Cooking Level: Expert

Home Town: Hopkins, South Carolina, USA

Living In: La Vergne, Tennessee, USA

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Reviewed: Feb. 14, 2006

Every kitchen has the ingredients, so I was already prepared. Quick and easy, and tastes great. Chicken came out tender and juicy.

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Trista

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Reviewed: Feb. 8, 2006

wow! I used skinless chicken breasts instead of tenderloins and increased cooking time about 5-8 minutes. It came out great! And the leftover sauce can be used as a marinade for rice. Perfect

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Reviewer:

snwdrop

Cooking Level: Beginning

Home Town: Bucharest, Bucuresti, Romania

Living In: Long Island, New York, USA

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Reviewed: Feb. 3, 2006

My husband was pleased with this recipe, but it didn't wow me like I expected, based on other reviews. I will try it again to see if I like it better next time.

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KAYE STUDT

Cooking Level: Intermediate

Home Town: Brookville, Indiana, USA

Living In: Miamitown, Ohio, USA

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Reviewed: Jan. 29, 2006

My husband loved this recipe. I left out the lemon pepper, and even without it, the chicken had a very strong flavor. I will make this again.

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JONES0605

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Reviewed: Jan. 25, 2006

My picky husband and 2 year old son love this chicken! I have made this twice now and I do have a couple of suggestions. Most importantly, make sure you don't use chicken that has been "enhanced with broth." The outcome is not nearly as good, but in one instance that was all that was available at the store. Both times I've used chicken breasts and used a meat mallet to flatten them and cooked them a little longer. I used Ken's Steakhouse Italian dressing with Aged Romano, it's perfect! Last but not least, we prefer it without the lemon zest, which can be bitter if you bite into a piece. Using fresh lemon juice gives it enough flavor.

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sizzlinhotmomma

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Jan. 4, 2006

I used thin sliced cutlets, instead of chicken tenderloins. This dish was so flavorful and zesty. Quick and easy to make. The sauce will make an excellent topping for rice, which is what I will serve it with next time.

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gigi

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 30, 2005

I made this with fresh lemons from my sister's tree. A big hit!

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CARRIEKELLER

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Dec. 28, 2005

My husband really enjoyed this. He can be a bit picky so it is nice to find something he likes enough to comment on! I did not have worchestershire so I used balsamic vinegar. I also added some fresh minced garlic and topped it with chopped tomato for presentation. The lemony flavor was nice. Quick and easy, I will probably make this often.

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lou lou

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2005

This was easy to make and tasted great. I didn't have any Worcestershire sauce so I used the same amount of soy sauce instead and it came out great. I serviced it with Rice Pilaf. Thanks!

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shernikaur

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Reviewed: Dec. 4, 2005

I loved this and both of my kids ate it all, and my daughter (she is 2) is very picky however my husband thought the lemon was a little strong in the sauce. Super-easy to prepare and a new regular for me, Thanks for sharing!

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LaurenHammond

Cooking Level: Expert

Home Town: Macomb, Michigan, USA

Living In: Clay Township, Michigan, USA

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Reviewed: Nov. 14, 2005

Very good! The taste is great and the ease of preparation sends it right up to 5 stars! I used a darker basalmic vinegar-style Italian dressing from Trader Joe's, and I feared it would be too potent, but it was great. I didn't have any fresh lemons so I used 2.5 tablespoons of a good-quality lemon juice. I tasted the sauce before adding the chicken, and it was strong- but it definitley mellows out during cooking. Served with whole wheat fettucini and steamed veggies- garlic bread would have been great with it too but I didn't have any. Enjoy this one!

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