CATHLEEN Profile - (1291987)

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Member Since: Aug. 2002
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Recipe Reviews 3 reviews
Baked Chicken and Stuffing
Excellent! Use low-sodium broth, though. It is very salty. I boiled the chicken for 10 minutes and then cut into bite-sized pieces. The chicken finished cooking in the oven. I also used the Pepperidge Farm stuffing and I used the whole bag. (14 oz or so. There is no seasoning mix with the bagged variety. I added the TINIEST bit of poultry seasoning to mine and stirred well.) Be sure to use extra broth. (I used the whole can.) As others have stated--it IS necessary to cover for most of the baking time. I uncovered for the last 15 minutes. Just as good with less cheese. I also used reduced-fat soups and couldn't tell the difference.

25 users found this review helpful
Reviewed On: Aug. 17, 2002
Alice Chicken
This chicken was so moist. It was melt-in-your-mouth tender. I didn't know chicken could be this tender. I used large chicken breasts--and since I cooked them on a foil-lined (sprayed with a little Pam) jelly roll pan--I put the pan on the middle oven rack while broiling (so any grease would not ignite). It took me a lot longer to get the chicken done--closer to 10 minutes on each side. It only took 1-2 minutes to melt the cheese. I also used cheddar cheese with the monterey jack. The chicken is almost as good with less cheese and no bacon. We also liked the honey-mustard dressing on the side. My husband actually said these were the best chicken breast I had ever made. Thanks Misty.

4 users found this review helpful
Reviewed On: Aug. 15, 2002
Overnight French Toast II
I tried this with Texas Toast. Maybe it was the bread-or maybe I did something wrong-but the toast was pretty soggy. The crust was really good, though!

28 users found this review helpful
Reviewed On: Aug. 5, 2002

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