Delicious! I usually don't write reviews but this was so good I had to! I did make a few changes. I used 1 cup of 2% milk, a box of frozen spinach which I sauteed in some olive oil with the onions and a little minced garlic, and sharp cheddar cheese instead of the swiss. I also used pre-cooked bacon from oscar meyer and a store bought pie crust. I'm finishing up the leftovers for breakfast right now!
Excellent! Other reviews are correct, this does taste like a healthy version of buffalo wings...But that's what I love about this recipe. I baked the marinated chicken in the oven at 350 for about 30 minutes. I made more sauce and poured it over the top and served it with yellow rice. An excellent meal when you're craving buffalo wings but are trying to watch your calories.
Absolutely delicious! Made the light version with 4 tbsp butter and can of evaporated milk. Caramelized onions with seasonings, then added garlic, tomato sauce, more seasonings and a little chicken broth. I then added the raw chicken to this and let it simmer until the chicken was almost cooked. Added the evaporated milk at the end and tweaked seasoning. Also, I used curry powder instead of tandoori masala. Will definitely make again!
Delicious! I wanted to make sure I got a crust, so I first dipped my chicken breasts (not pounded flat) in egg/water, then the bread crumb mixture (to which I added garlic powder and montreal steak seasoning) without the cheddar cheese. I then browned the chicken in the pan with the garlic and butter before popping it in the oven for 30 minutes. After 30 minutes I topped the chicken with the cheddar and baked for another 15 minutes so it would melt. Divine with green beans and mashed potatoes.
Absolutely delicious! I wasn't expecting this to have much flavor, but it really is creamy and flavorful. I only cooked two chicken breasts so I only used one can of soup and half a container of sour cream. I did do one thing differently. I omitted the mushrooms and cooked my chicken breasts in olive oil with garlic salt. I also thinned the sauce with a splash of chicken broth to get the right consistency. This will be on my table again.
Phenomenal!! I did do a few things different. I upped the bacon as suggested as well as the onion. While the cabbage and onion were sauteing I added Nature's Own seasoning and plenty of black pepper and salt. I found the vegetables to not cook very quickly, so I added about a cup of water while they were cooking. To add flavor, I added a dash of Worchestershire and Liquid Smoke. I let the water cook out and the vegetables were oh so tender. Great all on its own as a main course!
Absolutely delicious! I've never had kale before and wanted a vegetarian meal for a change. I did make a few changes. I added half an onion and a zucchini to the saute and used an orange instead of a yellow pepper. I left out the cayenne and used thyme instead of basil. Also it isn't necessary to use 8 oz of feta, 4 is more than sufficient. I will be making this again!
Very tasty! As per other reviewers, I used black beans and mashed them up before putting them with the sweet potatoes. I used canned sweet potatoes and they worked very well. I also sauteed the spices with my onion and garlic. Lastly, I used mexican cheese blend. Froze leftovers and will be eating these again! Very cheap to make and makes a lot!
Absolutely delicious! The sauce was delicious on the salmon and rice pilaf I served with this. I imagine it'd be delicious on any seafood item. I did change up the poaching liquid slightly since I didn't have wine. I used chicken broth, water, dried tarragon, lemon pepper and some of the dill. Will be making this again!
It was pretty tasty. Not sure if I'd make again but very good and cheap dinner. Looking at the recipe, I'm not sure how people got the potatoes and cauliflower to get tender without adding the entire can of coconut milk. I ended up having to add chicken stock to cook my potatoes. I did find out that the "missing ingredient" was lemon juice. Add a little at the end and it cuts through the heaviness of the dish. Served with basmati.
Oh my word this was delicious! I was very skeptical about adding the chicken separately on top of the cornbread, but it was such a good idea. The flavors are all so different and yet complementary. I will absolutely be making this again. Only used one egg and followed suggestion to pre-bake cornbread.
I definitely deviated from the original, and consequently made it unhealthy, but it was so delicious! I added squash and zucchini, but the main difference was instead of topping with cheese, I made a sauce. I took the chicken broth and boiled it in a separate pot. I then added a slurry of 2 tbsp cornstarch and a cup and a half of milk. Once that started to thicken, I added in a cup and a half of the smoked gouda. Definitely not as healthy as the original, but I will be making this again!
