Abigail Chang Recipe Reviews (Pg. 1) - Allrecipes.com (10518325)

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Abigail Chang

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Grilled Asian Chicken

Reviewed: Apr. 8, 2008
Made this without the ginger but still turned out fantastic! I would suggest marinating this overnight. Mine sat for 3 hours and the chicken was cut up but it didn't seem like long enough.
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Curried Honey Mustard Chicken

Reviewed: Apr. 8, 2008
Really good! I cut up chicken breast and pan fried instead. Turned out really well and next time, I'll make extra marinade to use as a dipping sauce!
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Mediterranean Lemon Chicken

Reviewed: Mar. 16, 2008
Very good and the chicken stayed tender. However, I did marinate the chicken in the herb and lemon juice mixture for a few hours before I cooked. I set the oven for 350 and cooked for around 30 mins (20 mins covered, 10 uncovered), turning and basting the chicken every 10 mins. I threw in some cut up red potatoes too and it all came out wonderfully.
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Cream Cheese Frosting II

Reviewed: Mar. 15, 2008
The BEST cream cheese frosting I have EVER tasted! Would not change a thing about it. Not overly sweet and the cream cheese flavor really comes through. It is definitely a CREAM CHEESE frosting.
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Sour Cream Chicken Paprika

Reviewed: Mar. 15, 2008
This turned out really well! But, I did take a few recommendations from other reviewers and decreased the chicken stock to a little under 1 cup. As for the prep and cooking, I did doctor it a bit to keep the flavor in the chicken as well as the sauce. First, I marinated big chunks of chicken breast with half the paprika, salt, pepper, and a bit of oregano. I let that sit for a few hours. I cooked the onion in butter first, set it aside, cooked the chicken, set it aside. I cooked the sauce by itself and added some garlic salt and the rest of the paprika. Once it thickened a bit, I put the onions and chicken back in and in about 2 mins, it was done. Perfect over pasta.
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