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Chicken Breasts with Herb Basting Sauce

Reviewed: Oct. 6, 2012
Used all ingredients as stated. Would cut down the 'black pepper' by at least 1/2 next time (the whole family found it almost overpowering). As for process, I prepared the basting sauce, and used 2/3 of it to marinate the breasts for a few hours in the fridge. When it was time to bake, I used the remaining 1/3 to coat 4 cut up potatoes, and added these to the same baking dish as the chicken. Chicken was very tender, and the potatoes took in the flavors very well.
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Broiled Tilapia Parmesan

Reviewed: Apr. 2, 2010
This is my family's all time FAVOURITE way to eat fish! It is extremely fast and easy. I make the cheese mixture earlier, and let the flavours 'set' in the fridge for the day. The cheese mixture starts to melt when you put it on the fish, so I remove it from the fridge just before putting it on the fish. This helps to keep it 'on' the fish, and not running onto the baking pan (although if any does run onto the pan, we make sure to scrape it up and put it back on the fish just before serving... it's THAT good!). Thanks Phoebe!
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