El Grande Borezo Chicken Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Aug. 25, 2003
WOW!!!!! I make a lot of chicken, and this may possibly be the best I have ever made! Very delicious, although I will say it was a tad on the dry side (which I kind of assumed would be the case in looking at the cook time). I used fresh garlic rather than the powder, as I generally do. I cannot wait to pass this recipe around to others. One bit of advice would be to line your pan with foil prior to making this - the sauce can get a bit sticky!! Thanks, Keith, I definately give this one two thumbs up!! :)
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Reviewed: Aug. 15, 2003
Maybe I did something wrong...the glaze was thin and runny; the chicken was rubbery!
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Reviewed: Jul. 18, 2003
Don't be fooled by the simplicity of this recipe! The ingredients meld to form a delicious carmelized sauce with a roasted flavor that permeates the chicken breasts. This is so simple and absolutely delicious...I would definitely serve this to guests for an elegant meal. I used fresh garlic in place of the garlic powder (3 large cloves to 12 chicken breasts). Thank you for sharing this family recipe!
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Cooking Level: Expert

Home Town: Carmel, New York, USA
Living In: Danbury, Connecticut, USA

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Reviewed: Jun. 21, 2003
This was a wonderful, easy meal to cook. It was light but went perfect with our side dish...french onion soup! Thanks:)
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