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Reviewed: May 8, 2008

I used many of the tips the other reviewers had posted and this turned out amazingly! I should have made 6 servings for the 2 of us because my boyfriend at all of the leftovers after I went to bed! Served over brown rice with a side salad. This is now one of my top recipes!

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Kentucky Kate

	Cooking Level: Intermediate Living In: Des Moines, Iowa, USA
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Reviewed: May 6, 2008

This chicken is incredible -- the sauce is very rich. We had sun-dried tomatoes soaked in oil, so just chopped 'em up and put them into the sauce. This chicken tasted wonderful with twice-baked potatoes, and it tasted even better the next day! I've been chomping at the bit to cook this again. You simply must try it.

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Run Around Sue

	Cooking Level: Beginning Living In: Smackover, Arkansas, USA
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Reviewed: Apr. 28, 2008

This was pretty good. I didn't cook the tomatoes prior, just chopped them up and used them in the sauce. I already had some grilled chicken left over from the night before, so I just poured the sauce over the warmed chicken. Served with bow tie pasta. Next time I will add more seasoning (or at least salt). Was a little less "sun-dried tomato" tasting than I thought it would be.

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Reviewer:

Kalyana


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Reviewed: Apr. 19, 2008

So easy and tasty! I used 2 chicken breast and used the rest of the sauce for Pasta I made (I added a picture). I diced the sun dried tomato's added some water and heated them in the microwave so I wouldn't have to boil them. It worked very well. Most of the water was absorbed into them so I didn't have to drain any of it. I also didn't puree them. I just added them to the sauce. I would like to try this recipe with half and half to eliminate the cream of chicken soup (but haven't done it yet). It was great, I felt like I was eating out at an Italian Restaurant! Will make again for sure.

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Reviewer:

Heather

	Cooking Level: Intermediate
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Reviewed: Feb. 19, 2008

LOVED IT!!! I had sun-dried tomatoes in oil..so I skipped boiling them and used the oil from the tomatoes.

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KERIS1172

	Cooking Level: Intermediate Home Town: Mentor, Ohio, USA Living In: Hambden Township, Ohio, USA
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Reviewed: Feb. 4, 2008

This recipe was GREAT! I used a can of mushroom soup because I didn't have the chicken soup. I also had sun dried tomatos in a jar and did not cook them first. I put them in a food processor and then added them to the sauce. This recipe was EASY and delicious!

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Reviewer:

JDfan


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Reviewed: Feb. 1, 2008

Wow! This recipe was very flavorful, and quite easy to make. Everyone loved it. I did make a couple of changes to the recipe. I cooked the chicken in some olive oil and the seasonings on the cooktop, then put the chicken aside. In the same pan, I cooked the garlic per the recipe. I used the sundried tomatoes in a jar with oil and just chopped them up. I served with a side of pasta and a garden salad. Mmmm! I will definitely make this dish again.

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Reviewer:

Kelley

	Cooking Level: Expert
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Reviewed: Oct. 11, 2007

Loved the sauce! I cooked the chicken breasts in olive oil in a skillet, then removed them. I added a yellow onion and sauted with the garlic. I used sundried tomatoes soaked in oil and chopped them small. I used part milk and a can of evaporated milk to make it creamier. Loved the ease of cooking with the fancy taste!

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Reviewer:

Trista

	Cooking Level: Expert Home Town: Missoula, Montana, USA Living In: Mountain View, Wyoming, USA
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Reviewed: Aug. 29, 2007

This was a very nice dish and the whole family enjoyed it! I did use marinated sun dried tomatoes, and used the oil to saute the chicken in. That gave it extra flavor. Will make again.

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Reviewer:

j. davis


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Reviewed: Aug. 25, 2007

I don't like reviewing my own recipes...but adding two tablespoons of Pecorino-Romano really adds a lot of flavor to this recipe.

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Reviewer:

JS_UPenn

	Cooking Level: Expert Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Aug. 12, 2007

This recipe is awesome! Mu husband and I are both picky eaters, and we both loved it!

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Reviewer:

Blondi


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Reviewed: Aug. 9, 2007

Very very good. I baked the chicken, and added mushrooms and two and a half tablespoons of grated romano cheese to the sauce. If you add too many sundried tomatoes it will probably be too salty. I put it over pasta and everyone loved it!

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Reviewer:

GOHEELS


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Reviewed: Aug. 1, 2007

My picky 11 yr old loved this dish, he was the only one. I won't be preparing this again.

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Reviewer:

Carol Sue


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Reviewed: Jul. 13, 2007

I made this last night for supper and it was excellent. I used two chicken breasts for the two of us but kept the sauce amounts as per the recipe. The only change I made was to microwave the chicken breasts rather than bake as per the instructions. Next time I will just chop the sun dried tomatoes and add them to the sauce without prior cooking. I will also try it without the italian seasoning and add some chili flakes. I served this with tricolor elbow pasta. Thanks for sharing.

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Reviewer:

KimB

	Cooking Level: Intermediate Living In: Halifax, Nova Scotia, Canada
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