By kitchenslave03 on July 11, 2008
"From Cooking Light. To keep nutritional info to their standards they say to discard the skin, but I would serve it with the skin. They recommend for the prettiest presentation to remove the chicken from the bones after cooking and slice thinly across the grain."
Serving Size: 1 (174 g)
Servings Per Recipe: 4
"This recipe is not a wow recipe. It is simple, easy to prepare and healthy. I highly recommend serving with a side dish that has a high flavor content. I made the marinade and threw in the freezer as a dump recipe. After thawing overnight I completed the recipe as directed. I may make again simply because it is so easy."
"I'm sorry - but we really didn't like this recipe. I let it marinate about 8 hours, but it was incredibly bland. The only taste we picked up on was a bit of wine. I won't be making this again."