Reviewed: May 14, 2009

This was amazing, everyone loved it. The sauce was so good, only drawback is there isn't very much of it so I added a little extra spagetti sauce to it to make it last longer.

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CHOCOLATLUV44

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Reviewed: May 5, 2009

It took quite a bit longer than the recipe said it would, but once it was done, it was pretty good. I saved some in the fridge for lunch the next day, and it was actually better the next day than it was that night for some reason. It was a little bland at first but I seasoned it with some tony chacherie's and it was quite delicious!!

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shannon

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Reviewed: Apr. 15, 2009

I enjoyed this recipe. It had a nice flavor, my only complaint is that it seemed to be a bit greasy because I kept adding more olive oil to the peppers and onions to they wouldn't burn - next time I may add chicken broth to cut down on the oil and have more of a saucy texture - this didn't really have enough liquid. I will make again with just a couple alterations though!

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KIDDEYKOOD

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Reviewed: Apr. 3, 2009

This dish is very good. I am not a seasoned cook so the prep time took longer than anticipated. Also, I got the wrong type of tomatoes so had to add Contadina tomato paste. It turned out okay but would have been delicious had I found plum tomatoes!

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wolverton

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: North Richland Hills, Texas, USA

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Reviewed: Apr. 3, 2009

This is a healthy and delicious way to eat those "good for ya" boneless, skinless chicken breasts (can be dry, right?). Try this tossed with, or served over, brown rice (works with just-cooked or leftover rice).

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