Reviewed: May 2, 2008

After using up some very expensive ingredients - I just couldn't juse this sauce. I think the Cajun seasoning should have been a teaspoon - not two tablespoons! Sorry - I rarely give under 4 stars - but this one caused me to waste a lot of money! Beware!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2007

I used three boneless, skinless chicken breasts and reduced the serving size to three. Instead of broiling it, I cooked the chicken in the sauce for 20 minutes at 375 degrees. I served it with brown rice and fresh green beans.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Tigard, Oregon, USA

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Reviewed: Aug. 7, 2006

Instead of peach perserves, I used caned peaches I had, and diced them. I also baked the chicken, and the recipe was still good

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Sunshine

Cooking Level: Beginning

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 4, 2006

Very tasty! I make this in a roasting bag to keep the chicken from drying out.

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BERNZOMATIC

Cooking Level: Expert

Home Town: Ringgold, Virginia, USA

Living In: Milton, North Carolina, USA

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Reviewed: Oct. 7, 2004

Pretty good. I added garlic powder, a little salt and pepper. Didn't use as much honey as called for and increased the mustard, and used Cajun seasoning instead of Creole. I also used boneless, skinless chicken breasts. I think next time I make this, it will be in the slow cooker as my chicken turned out a little tough.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2004

YUMMY!! We cooked this on the grill and used Lawry's Perfect Blend Chicken Rub instead of Creole Seasoning, but it was REALLY good. No leftovers. Even my super picky son liked it. Thanks Melissa!!

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