By ksduffster on January 22, 2007
Photo by Derf
Photo by Derf
"This is mt DBF's absolute favorite way that I prepare chicken. It has kind of a salty teriyaki taste to it, but it isn't overpowering. It is really easy to throw together but, unfortunately for my BF, it bakes for a long time so it can only be made on days when I am not working. Don't be scared off by the baking time though. As long as the foil is on tightly these won't dry out. But, if you are still skittish, they can probably be removed from the oven as soon as the juices run clear but the flavor from the soy sauce mixture won't be as strong. I like my flavors very strong, so I use more seasoning than was originally called for. You can play around with the measurements to suit your taste. From the eDiets website."
Serving Size: 1 (150 g)
Servings Per Recipe: 6
"We didn't like this recipe at all - the flavours didn't seem to meld together at all. And, the appearance was just dark and unappealing."
"We really enjoyed this chicken. It was tender and juicy, flavourful, and so quick to put together. I made some changes based on reading other reviews and my own preferences. I reduced the oven temperature to 350. I also used only 1/4 cup of lite soy sauce and 1 tsp of poultry seasoning. With those amounts it was just right - more soy sauce and it would have been too salty. Easy, delicious, and I will make this again often."
"Always looking for lower carb and gluten free recipes - so I tried this. I had the oven to 350 and baked 40 min - came out perfect. Very tasty and moist... a definate keeper as a different way to prepare chicken. Thanks!"
"I used sugar instead of artificial sweetner, and halved the soy sauce in favor of half soy, half teriyaki sauce. Cut the oven temp down to 400, turned 'em over halfway through, and WOW! These breasts weren't dried out at all, an the flavor was definitely a hit. I saved the extra sauce, and it's delicious mixed with some rice for a snack. A+!"
"soo sorry this was just not for us, I found it way too salty, and the oven temp was definately too high, I should have watched it closer, after only 35 minutes the sauce had dried out and the chicken was overdone and had become quite dry. I would definately decrease the soy if I were to make it again. the poultry seasoning was a nice touch."
"This is a quick and tasty recipe. I did feel that the oven temp. was too high and decreased it after about 15 minutes (it smelled like the sauce was scorching). My husband and son really liked the flavour. I wondered about the poultry seasoning but it worked well. For my personal taste I would decrease the soy sauce a bit. However, it was well-received as it was so will leave it alone. Thank you for a very nice recipe."
"Five minute preparation time sounds like a recipe for me. Only changes I made was I used Sage, Thyme and Celery Salt as a substitute for poultry seasoning. I don't have any artificial sweetener so I used brown sugar. Cooked it at 180 degrees celsius for one hour and it was perfect dish to sit down and eat after a day outside in the garden weeding. Thank you ksduffster."