By Vicki in CT on August 06, 2008
Photo by **Tinkerbell**
Photo by **Tinkerbell**
"Perfectly sauteed chicken breasts topped with a cherry sauce served over crepes. Ooooh La La. For RSC."
Serving Size: 1 (310 g)
Servings Per Recipe: 6
"Very, very nice chicken dish ~ So satisfying & we really liked the cherry sauce! As another reviewer said, there' s a lot of sauce, but then we thoroughly enjoyed it & topped a side of rice-&-peas with it! Thanks for sharing this wonderful keeper recipe! [Made & reviewed in Zaar Chef Alphabet Soup tag]"
"I'm sorry but we just didn't like this at all. The flavors were really terrible."
"I baked the chicken 10 minutes, turned/added cherries & baked another 15 since my chicken breasts were small. Perhaps if you have large chicken breasts, you would need the full time. The sauce is spectacular but wow is there a LOT of it!! I saved over half to use on pork chops later in the week - they were tasty, too! ;) This is a very delicious recipe. THE PICKY ONE who 'hates' fruit had 2nds!! I don't think the crepes added much, though. Mom wants to use it in her Heartwise Cardiac Rehab Cookbook. :) Reviewed for RSC#12. Best of luck in the contest!"
"i loved the combination of honey, lime, ginger, soy and cherry! I made this because i like recipes which dare to be different. The crepes felt strange first but i will make it again and it will be even better but i will use shredded chicken instead of breasts and i will skip the spenda, it was quite too sweet."
"I think this is a really great recipe, but I don't see how the crepes added anything to the recipe as a whole. I'm glad that the chicken was partially baked in the oven as my family is becoming more health conscious. The cherry sauce was also good, but it was tart as well."
"I really enjoyed the cherry/chicken flavor combo. I decided I liked it better without the breading. Removing this step also makes for a very quick and easy, yet elegant dish. I sliced the chicken into strips, with the idea of making more surface for the sauce. To be rolled in the crepes, the chicken needs to be cubed or shredded. As written, the sauce is too sweet for me. I would make it next time with just the fruit, then add sweetener of needed. Leftovers stored in the refrigerator were tasty the next day, but the meat had acquired an odd gray-purple color from the sauce. In the recipe directions, step 2 could be a little clearer that only some sauce goes on the chicken here, some sauce should be reserved for step 4."
"5 stars: These were by far the juiciest chicken breasts from the oven that we've tried in a long time. The cherry sauce was wonderful. There was no competition between flavors, yet each one was noticeable. I used homemade crepes & although I thought at first that they were just a garnish I quickly realized that they did compliment the cherry sauce nicely. Made, enjoyed & reviewed for RSC #12."