Reviewed: May 8, 2010

this was just moderate for me. tasted ok, and was simple enough, but I think it was a little overkill on the rosemary for me. if I try this again, I'll definitely use it sparingly.

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ORCHARDDRIVE

Reviewed: Apr. 10, 2010

Yummmm...

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Justine

Cooking Level: Intermediate

Reviewed: Mar. 16, 2010

All in all, a great recipe, but I think the lemon waaay overpowered the rosemary. I did use real butter, and it DOES make a difference, people! I also think that melting the mixture and pouring over the chicken did better than rubbing in the gooey mess. I only marinated for about 20 min, and it was more than enough!

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AMBERNPETTY

Reviewed: Mar. 2, 2010

After you substitute olive oil for the butter called for in this recipe, this is a 5 star keeper! Loved it! This chicken is moist, flavorful, and beautiful! I used an extra clove of garlic b/c we are garlic lovers, but everything else was perfect for us. Instead of blending everything, I coarsely chopped the rosemary and garlic, then crushed them together in a mortar & pestle. I wanted to still have the little bits of rosemary & garlic still visible in the basting & topping. It presents nicely that way! Added that to the olive oil, with lemon juice & zest, then mixed it all up! The marinade was so pretty and fragrant! Poured half of it into a ziploc with the chicken breasts & let them marinade for 6 hours in the fridge. Grilled on the dbl burner stovetop grill pan until each side looked good, basted, then threw the whole grill pan into the oven to broil for a couple minutes each side to finish it off. Topped with the remaining rosemary lemon mix to serve. Perfect! Thank you for this fantastic dish! :)

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TTV78

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: San Francisco, California, USA

Reviewed: Jan. 20, 2010

I said 5 stars, my boyfriend said 4 with a potential for 5 if the chicken had been grilled. As it was, I made the recipe with olive oil instead of butter and 1-1.5 tbs of dried rosemary instead of fresh. I let it marinade all day while at work, and then baked it in the oven. Very moist and flavorful! We look forward to grilling it next time.

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KPLATKY

Cooking Level: Intermediate

Home Town: Takoma Park, Maryland, USA

Living In: Louisville, Kentucky, USA

Reviewed: Jan. 16, 2010

Great recipe I've made more than a dozen times and my family loves this as the foundation of a Mediterranean meal. Our suggestions: 1. Double the marinade, using olive oil instead of butter and eliminating most or all of the lemon zest. Cut chicken breasts or tenders into bite-sized pieces, place in zip-lock bag and pour on 3/4 of the marinade to sit for at least 3 hours. 2. Pour chicken and marinade into skillet and cook for 12-15 minutes, or until chicken is cooked through. 3. While chicken is cooking, blend remaining 1/4 of marinade with a mixture of fresh veggies cut in bite-sized chunks (green, yellow and red peppers, zucchini, summer squash, red or sweet onion, mushrooms), spread them on a foil-covered pan and broil for 10 minutes, stirring often to keep from burning. Cook until veggies crisp-tender. 4. Serve the chicken/sauce and veggies with brown or wild rice (we love Traders Joe's Brown Rice Medley), pitas, hummus, and a Greek salad for a GREAT Mediterranean meal!!

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tokyojean

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

Reviewed: Nov. 22, 2009

We thought this was pretty bland. I like chicken seasonings to pack a punch (to prevent chicken from being boring) and this did not cut it. Not sure I will try again.

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Cooking Mama

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Bluffton, South Carolina, USA

Reviewed: Sep. 21, 2009

I followed this recipe (except the amounts)including the butter (not oil) for half a fryer. It marinated from 9-5 and in the oven at 350 for 45 minutes. It really was moist!

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

Reviewed: Sep. 7, 2009

Excellent recipe - only 4 stars instead of 5 though because I made a change by using olive oil instead of butter. It tasted great. I served it for a Labor Day bbq and everyone raved about it (and the kids couldn't get enough of it). Will definitely do this one again.

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PamA

Reviewed: Sep. 2, 2009

Who thought of using butter in a marinade? That was a disaster - it solidified the minute it touched the cold chicken, so it was very difficult to spread and only use a little at a time. Switch the butter to olive oil, and it would be fine.

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