The reviewer gave this recipe 1 stars. This recipe averages a 4.0 star rating.
Reviewed: Feb. 10, 2012
I did not care for this.
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Photo by Darlene

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Dec. 23, 2011
This was really good. I served it over cous cous with some steamed veggies - yum!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA
Living In: Cumming, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Oct. 26, 2011
This was pretty good. I added the basil at the very end, and served it with spinach rice, but I think it would be better with pasta.
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Photo by kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Sep. 8, 2011
WOW! This recipe is GREAT! My family loved it...I've made it twice in my own home already and once for my in-laws! I personally added more salt and lemon juice but overall this is fantastic! Very easy to make, you will not be disappointed!!!
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Photo by Marlene

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Aug. 31, 2011
Light and tasty! I didn't have fresh basil, but I did use dried basil. I was pleasantly surprised this wasn't too bad. The lemon is important. I actually added at the very last minute. Still tasty! I served it with squash and zucchini that I sauteed with garlic, salt and olive oil and mixed with some orzo.
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Photo by Designer Coleman

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Aug. 4, 2011
My family loved it. I added a cup of chicken broth instead of the 1/2 cup recommendation. Other than that, I followed the recipe and it was AMazing!! This will become a regular on my list of meals!
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Photo by daspeciale

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Photo by *~Lissa~*
Reviewed: Aug. 1, 2011
Very tasty dinner. I butterflied one large chicken breast and pounded it a little to make it even, then seasoned with salt and pepper and coated with flour. After browning the chicken, I removed it and sauteed the garlic then deglazed the pan with a splash of white wine before continuing with the recipe, adding the chicken once the chicken stock came to a boil. I used dried rosemary when called for in the recipe, but didn't add fresh basil till near the end. Served with a brown/wild rice blend and salad. Thanks for this one!
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Photo by *~Lissa~*
Home Town: Attleboro, Massachusetts, USA
Living In: Cobb, California, USA
The reviewer gave this recipe 1 stars. This recipe averages a 4.0 star rating.
Reviewed: Jun. 25, 2011
Was not impressed at all. Even had to "doctor" it a bit - it was edible - but overall very bland, not very lemony. Didn't really care for it and definitely will not be making it again. By the way - who ever took the pic on page - it turned out NOTHING like the photo. The second photo was at least more accurate.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: May 19, 2011
Tasty. I would add less garlic because it overpowered the lemon.
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Cooking Level: Beginning

Living In: Plano, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.0 star rating.
Reviewed: Dec. 12, 2010
It was... okay. The herbs are over whelming, and the chicken turned out dry. Not going to try this one again.
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Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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