Reviewed: Nov. 24, 2005

This was good but if I make again I will double the sauce, I skipped the pine nuts, and instead of frying the chicken I baked in the oven at 350 for 30 minutes and sprinkled with basil garlic salt and cayenne. I will use more feta next time to, very flavourful

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

Reviewed: Nov. 13, 2005

This is very good, the recipe was forwarded to me by a friend that uses this website regularly. I used sun dried tomatoes in olive oil because that was what I had on hand, and browned the chicken (which I cut into bite sized pieces) in the tomatoes which had been drained and chopped. I have also made this with feta that contains basil and sundried tomatoes and it was very good as well.

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Minimartha

Reviewed: Nov. 9, 2005

This was really good. It was a little salty, but still very, very good. Definitely a keeper. It was even better reheated the next day. Thanks Lisa!

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NINA

Reviewed: Nov. 7, 2005

recently started cooking, and made this for the entire fam (all 5 of us), and they were so happy with the results. toasted the pine nuts with a bit of paprika on its own for a few minutes, then added half of it to the sauce... left the other half dry in a bowl for people to add if they wanted more. used more basil for more flavor...otherwise... definitely a good recipe

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kw221

Reviewed: Oct. 5, 2005

use pine nuts in the pesto, make fresh (that day) pesto

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TKDBLONDE21

Reviewed: May 11, 2005

Sorry but I have to give this a thumbs down. Even with the sauce, the chicken was lacking flavor. I had put some salt and pepper on it when I was cooking it but it was pretty flavorless. My husband, who is not very picky, gave it an "eh". My suggestion is seasoning the chicken before cooking it.

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LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

Reviewed: May 4, 2005

We absolutely love this recipe!! I have been making it since June of 2000, when I first discovered this website. If fact, this is the first time I have come back to this website!!! It is my husbands favorite, and he complains I don't make it enough! Thank you, Lisa!!

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SCHADICK

Reviewed: Mar. 26, 2005

really enjoyed this dish, there's a fantastic range of flavours. there's 2 of us but we always cook for 4 (saves cooking time during the week, as we both have full time jobs), and discovered that a night in the fridge allows the flavours to develop even more, so it's extra delicious on reheating. :)

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Reviewer:

rua

Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

Reviewed: Mar. 8, 2005

This meal was extremely easy to prepare and delicious. I did not add the fresh basil. I will definitely make this one again!

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RENAISSANCEWOMAN

Cooking Level: Expert

Reviewed: Mar. 1, 2005

I am on the south beach, so i skipped the pasta and the corn startch, used "south beach approved feta", and this was still DEEE-LISH!!!! Really great! Found that chopping up the chicken into chunks after its cooked, simmering in the sauce for a bit when its almost done and serving it "ala Cacciatore" style makes it yummy and easier to eat!

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