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This was very good. I had to change the recipe a little since both my husband and I have to keep our sodium limit down to no more than 1500 per day. So I used herb to provence instead. For me it makes no difference in flavour since I use this as a substitue for salt a lot. I would make this again. I was thinking it might make a good fajitta if you sliced the chicken. Leanne I've changed this to a five. My husband has already requested this again. Leanne

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Chef at Heart March 05, 2007
Chicken with Black Bean Salsa