Reviewed: Feb. 3, 2007

This was FABULOUS... I have 2 of the pickiest boys 9 and 6. They LOVED it. The only change I made was I baked it at 400. Very little ingredients and quick to prep. Definately a keeper

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JenCobb29

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Reviewed: Jan. 28, 2007

This is WONDERFUL! Very moist chicken. The only thing different I did was put the oil, vinegar,and garlic in a zip lock bag and shook it with chicken in it. Then I put it in my baking pan.

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Christy

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Reviewed: Jan. 15, 2007

Like previous reviews suggested, I combined the oil, vinegar, garlic, about a teaspoon of balsamic vinegar, and a little of the cajun seasoning in a slider bag and shook the chicken up in there nice and good.. after that I placed in the baking dish and sprinkled with a lot of the cajun seasoning.. this recipe was extremely easy to make, turned out great.. very very moist! this ones a keeper!

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Reviewer:

rach8986

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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Reviewed: Dec. 30, 2006

This recipe was really very good. I was a little afraid to use the cajun seasoning so I think I didn't add enough. Next time I will try more. My husband liked this one and I will make it again in the future.

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D'anne

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Reviewed: Dec. 20, 2006

Made this tonight, for the second time, much better..the only thing I did different was using less cajun seasoning because my husband cant eat super spicy foods. Definitely put everything in a bag before you cook so it all gets distributed evenly.

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Reviewer:

emma

Cooking Level: Intermediate

Living In: Mary Esther, Florida, USA

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Reviewed: Nov. 29, 2006

We quite enjoyed this recipe. I read through the reviews and used some of the suggestions when I made it tonight for dinner. I used a plastic bag and put the oil, vinegar, garlic and some seasoning salt in, then tossed the chicken in and gave it all a good smooshing around, put it in a greased dish, topped it with some Creole seasoning (all I had) and then pepper, then tossed on some red pepper flakes for good measure. Chucked it in the oven as the recipe says, after 30 minutes I took it out and topped it with some baby bellas and the chopped green onions and cooked it 15 minutes more. When it came out, I topped it with the sliced swiss and let it sit whilst I whipped up some rice-a-roni angel hair pasta as a side, toasted up some BBQ bread (hubby HAS to have bread), and then it was ready to eat! We all agreed it was quite tasty, fairly simple, and made for a marvelous presentation. It DID look like something from a restaurant. Hubby even stated I should add it to my keeper file. That's high praise around here.

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Reviewer:

Melissa W.

Cooking Level: Intermediate

Living In: Rutherfordton, North Carolina, USA

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Reviewed: Nov. 9, 2006

Easy to make with simple taste.

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Reviewer:

Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Nov. 8, 2006

This was an awesome dish!!! Very,Very, Very flavorful.

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S.Hamilton

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Reviewed: Oct. 19, 2006

This was a wonderfully tasty dish. My girlfriend and I both enjoyed it very much. I paired it with a wild mushroom and herb couscous. It complemented the chicken nicely. When I make it again, and I most certainly will, I plan to use portabella mushrooms and make a mushroom sauce to drizzle lightly over the plate. I will pair it, this time, with a plain couscous, or try a risotto.

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GRraff

Cooking Level: Beginning

Home Town: Mount Clare, West Virginia, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 19, 2006

We found this recipe very easy to prepare and very good. My wife and daughter both enjoyed it be did not really rave about it. I thought it was very good.

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Mark P.

Cooking Level: Expert

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Reviewed: Jun. 7, 2006

Easy and tastes great! Everyone loved it.

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Dance87

Cooking Level: Expert

Home Town: Bensalem, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: May 29, 2006

I used canned mushroom since that was all I had, but otherwise I made it as directed. I poured some of the juice off at the end before adding the cheese. I think next time I might add a bit more seasoning (salt/pepper and maybe some italian seasoning) and more cheese. Thanks!

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ZEWBIEDOO

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Reviewed: Mar. 20, 2006

This recipe is a KEEPER! I used Tony Chachere's seasoning as the cajun style seasoning and instead of Swiss, we used Provolone. My hubby said after dinner that this is likely the best chicken dish I've gotten off of here. I do agree with him!! SCRUMPTIOUS! THANKS!!!!

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GySgtsWife

Cooking Level: Intermediate

Home Town: Watson, Louisiana, USA

Living In: Belle Chasse, Louisiana, USA

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Reviewed: Mar. 5, 2006

I am always looking for low fat and fresh ways to cook chicken breasts. This was good, next time I am going to use more seasoning and remember salt and pepper.

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BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

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Reviewed: Jan. 8, 2006

We loved this recipe. My husband is not big on chicken, but loved this and asked me to make it again. I didn't have cajun seasoning so I used a chicken rub instead and it came out great.

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CHANNELLE1

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Reviewed: Nov. 19, 2005

Chicken was ok, in my opinion....but my guest loved it. Or else they were just being polite. Hard to tell.

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MYSTIKCHARM

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Reviewed: Sep. 1, 2005

Oh, Wow! This got absolutely RAVE reviews from my boyfriend, to whom every mean is usually the same: "good." I did make a couple adjustments, though: shook the chicken up in a ziploc bag with the oil (added a little more), vinegar (and used some balsamic as well), garlic, and some seasoning salt (Alpine Touch), then put in the greased dish with more vinegar, oil, and garlic sprinkled over. Dusted with cajun and black pepper and cooked, then added a bit of chicken broth and red pepper flakes with the mushrooms/green onions. A tip: to reduce shriveling and browning of mushrooms, put the green onions over top the mushrooms. This recipe is really versatile; it was fine in the oven an extra ten minutes (with the oven shut off) while i finished up the rest of the meal. Served with Asiago Sun-dried Tomato Pasta (see review) with farfelle pasta tossed with parsley, olive oil, parmasan, and red and black pepper. I'll DEFINATELY make this again!

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RANCHGIRL_59714

Cooking Level: Professional

Home Town: Belgrade, Montana, USA

Living In: Bozeman, Montana, USA

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Reviewed: Aug. 29, 2005

This is definatley one of the best chicken dishes I've ever made. Very easy to make too!!

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Hannah

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Reviewed: Jul. 13, 2005

We loved the mushroom, cheese, and chicken combination. I am going to go a little easy on the Cajun spice and the garlic next time. Otherwise it was really good and it looks like something from a restaurant. We used mozzerella shredded cheese and it still tasted really good.

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blondy65

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Reviewed: Jun. 9, 2005

I wanted to like this because I had high expectations and my husband loved it - but I just didn't. I didn't like how the flavors fused... and thought the cajon seasoning was a bit much.

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