Reviewed: Feb. 6, 2012

very good

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Reviewed: Jan. 2, 2012

Excellent dish - made it just as stated and it was great. Served it with Arborio rice and green beans - my husband wants to know when I will make it again!

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caseypoo

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Cooking Level: Intermediate

Living In: Lumberton, New Jersey, USA

Reviewed: Sep. 29, 2010

Really excellent- 4*'s because I had to tweak. First, the recipe does need salt. I added about 1/2 tsp. to the flour and pepper mixture. Second, I added about 1 tsp. sugar to the orange mixture per other posters. It did add a nice sweetness to the tang of the capers. Because of this tweaking, it was fabulous- but without a little salt and sugar, I know it would be less than stellar.

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Jeanne

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Huntington Beach, California, USA

Reviewed: Sep. 8, 2010

Surprisingly good and easy to make. I'm 13 and this is what I make for dinner when my parents would like a brake :)

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Keisha Alexander

Reviewed: Jul. 25, 2010

My husband and I found this to be a bit too sweet for our tastes. Other than it being a bit too sweet - we enjoyed it.

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Megan

Reviewed: Jul. 1, 2010

Didn't know what capers or zest was but found out on the internet and tried this recipe. It turned out great and my girlfriend told me "this one is a keeper". Enough said.

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ezatc1

Reviewed: Mar. 24, 2010

This is one of our weeknight staples, we make it all the time. Tonight we had it with steamed asparagus. Yum!!! Do be sure to add salt to the flour mixture. I've recently discovered that I'm allergic to gluten, so I made it with rice flour and it was still great.

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AZWILDCAT2001

Cooking Level: Expert

Living In: Charlottesville, Virginia, USA

Reviewed: Feb. 13, 2010

Delicious. Based on several reviews, I marinated the chichen in a white wine / OJ combo and I decreased the zest to 1 teaspoon. The results were very tasty! I've attached a photo which doesn't do the dish justice. I will definitely make again and I will try for a better photo next time!

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NBONO

Cooking Level: Intermediate

Reviewed: Aug. 14, 2009

This was a pretty good recipe, but in need of some improvements. I followed the recipe to a T, including the cooking time, using the juice of the oranges I zested, with a little Tropicana added since I didn't quite have enough. I thought the cooking time was a little long, and as another reviewer mentioned, it was difficult to keep the chicken from burning. My main criticism of the recipe is the amount of zest... do you really need a tablespoon? It gave the dish too much bitterness. If I make it again, I will cut it down to a teaspoon. Also, I would probably use brined chicken or marinate the chicken beforehand, in Mojo or some orange-based solution, as I feel it could have really used that orangey flavor throughout the whole breast. Thanks for an interesting recipe!

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GreginNYC

Home Town: New York, New York, USA

Reviewed: Jul. 29, 2009

Although I loved this chicken recipe, I think the recipe is bit bland. I also added sugar to the orange juice. I also added one table spoons of Lavender and orange rind to the flour mix. This adds a slightly sweet taste to the chicken, but use sparingly.

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