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This was yummy with subtle flavors. I used skinless breasts cut in half, and I used the chicken juices as part of the two cups for additional flavor.

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Chefiebig December 18, 2003

Made this dish at camp last night and it was sooo tasty. Changed it just a bit ... added some chunks of a lovely sweet red pepper that was lounging in the cooler. What a great and colorful presentation. Really liked the sweetness the carrots brought to this recipe. It was a hit!! Thanks for posting.=) PS. I think the "fat " count is off due to the fact the fat and olive oil are discarded after cooking the skinless chicken.

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Aroostook June 24, 2003
Chicken with Couscous