Reviewed: Oct. 21, 2009

Judging from the recipe, I didn't dream this would be so good. My family loved it! I removed the skin and fat from breast halves but used the exact ingredients otherwise. I cooked it for 40 minutes and was amazed at the amount of juices. Once I defatted the ajous, I made a sauce with 2 teaspoons of corn starch. It was delicious with brown rice and sauteed vegetables.

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SHADOWAH

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Reviewed: Mar. 4, 2009

My husband took one bite and was going, umm, umm!! At first I thought this recipe had too much garlic and poultry seasoning, but in the end it was delicous. I used three large chicken breasts and used the same amount of spices. I will definately be making this chicken more often since it was very moist and very tasty.

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cookieladymom

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Reviewed: Feb. 4, 2009

This was a really good and simple recipe. I agree with the others who said the cooking time was too long. I left it in the oven for about 35 minutes and it turned out great. I added a little bit of sesame oil and used splenda to sweeten. Served it with mushrooms and rice.

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sevans24

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Dec. 18, 2008

Really good (and very easy) recipe. I used boneless frozen chicken breasts and cooked for an hour and the chicken was very moist (thanks to the other reviewers for alerting me that 1 hour was too long for regular chicken- the Tyson frozen chicken breasts say to cook from frozen and 1 hr was the perfect time). Leftovers were great because the chicken sat in the sauce and absorbed more flavor. This is a keeper for the "oops, I forgot to defrost chicken" nights.

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Stefanie

Cooking Level: Intermediate

Home Town: Borger, Texas, USA

Living In: Ripon, California, USA

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Reviewed: Jun. 4, 2008

This dish is wonderful and so easy! My husband, son and I love it with rice and sugar snap peas. The leftover chicken is great with salad greens and veggies for lunch. Thank you!!!

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marikay

Cooking Level: Intermediate

Home Town: Rolfe, Iowa, USA

Living In: Mallard, Iowa, USA

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Reviewed: Dec. 19, 2007

OMG! This recipe was soooo good. I only used 4 chicken breasts. I used splenda as the sweetner. I also added a half of a teaspoon of hot pepper sesame oil. I made this with brown rice and steamed broccoli. My picky 3 year old ate all of his and my husband had seconds. Thanks for this recipe it's DELISH!!!!

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MRSDEVA

Home Town: Calumet City, Illinois, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 18, 2007

The taste was good, I didn't give it 5 because it takes MUCH less time than what the recipe says- mine was perfect after just 35 minutes.

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jennifer1512

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 9, 2007

This recipe was awesome. My husband loved it, he refers to it as "Resturant Chicken" whenever I make it.

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mom2chayse

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Ridge, New York, USA

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Reviewed: Sep. 27, 2007

Made this tonight and was really tasty. my fiance raved about it.I thought it was a bit salty but I will definitely make again, so simple.

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lilraisin

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Reviewed: Jul. 25, 2007

pretty good, a tad dry.

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Shanel

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Reviewed: Feb. 16, 2007

My husband really liked this. I thought it was good too, but one hour is way too long to cook. I took it out after 30-35 minutes and it was so tender and juicy! It tasted like a lot of my other chicken recipes, only it's healthier.

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kelly1097

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Reviewed: Jan. 26, 2007

this was just what i was looking for, very easy,very tasty,and my husband liked it too! i will definately use this recipe again,thanks.

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traceym

Cooking Level: Intermediate

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Sep. 19, 2006

Wow- I can't believe how much we liked this! I figured it would be "OK." Really really tasty for something so low cal, low carb, & low fat!!! Baked for 45 minutes. I also thought the garlic would be too much, but it wasn't.

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Jun. 10, 2006

we LOVED this. I usually don't like when people submit reviews & tell how they changed the recipe 50 ways, and now I am going to do the same thing. :O) But, I just marinated the chicken breasts for about an hour in the soy sauce mixture and then put the chicken on the grill, basting it with the soy sauce mixture. My husband said I can serve him this chicken for dinner every day and he won't complain.

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mudbugs

Cooking Level: Expert

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Reviewed: May 15, 2006

This mean was extremeley good tasting. I made it for my mother for our mother's day party, and she absolutely loved it (as did I). I reccomend you make this meal with rice to soak up all the soy sauce that slips off the chicken.

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Erin Con

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Reviewed: Dec. 26, 2005

I made this with two chicken breasts, and used Splenda for the artificial sweetener. I took another reviewer's advice to turn the chicken breasts halfway through cooking. The chicken was very good, but not very exciting. I would add half a teaspoon of sesame oil next time.

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lazyandvain

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: London, Greater London, England, U.K.

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Reviewed: May 11, 2005

Very tasty!! My kids liked it, my husband loved it! He said it is definately a keeper! I served with jasmine rice as it had a oriental taste and smell....VERY GOOD!

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BKSMITH1964

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Reviewed: Mar. 14, 2005

This was good for a change from plain baked chicken. I didn't think it was all that great but I will be making it again because it's very simple and healthy. The flavor also goes very well with rice. I will cut back on the garlic next time because I thought it was too strong and didn't really go that well with the overall flavor.

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MANDI-O

Cooking Level: Expert

Home Town: Rosebud, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 26, 2005

Since the chicken was dry (I shortened the baking time by 10 min) I threw some cabbage in the microwave to steam-added a dash of nutmeg, salt and 2 t. of art. sweetner) added this to the chicken and this made it 5*. I also baked an apple..this made it even slightly better with 2 T. of lite butter on it.

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LINMO43

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 17, 2005

This is really good, lots of flavor. Only thing I'd recommend is adding 3-5 minutes and flipping the chicken 2 times during the baking to make sure the spices hit both sides. When I took it out the spices were just stuck to the top so only the soy saturated the entire breast.

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BOILERMISH

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

Living In: Oxford, Michigan, USA

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