I just made this for lunch and it was delicious! I substituted 1 cup of fat free half and half for the milk and since I had egg beaters, I used 1/4 cup of those instead of the egg. I also dipped half of the tenders twice in the two mixtures because I had so much left over and they were really crunchy and very good as well. Thanks for the great easy recipe, Dusty!

SOOO good. Here where my alteration: broth instead of water, a splash of worsteshire sause and I used chicken breat tenderloin strips. I just cut them into bite size peices. So easy, so yummy and healthy!!! A keeper- definately!

These were great cookies as soon as they came out of the oven and cooled... but it seemed that a couple hours later they were almost stale! Definitely don't let them cook until they are brown. I got about 28 cookies from 1/2 a batch, and my cooking time was about 9 minutes, just until they stopped glistening. Leaving them this way kept them from getting stale so quickly.

I tried all beer instead of milk and it had a bit of a bite. Next time I will use half beer and half milk. I followed other reviewer's suggestion about coating shredded cheese with flour. The tip works well. The floured cheese blended into the liquids perfectly and without a problem.

All I could find was marinated artichokes so I drained and rinsed them for the recipe. Because they were still so salty, I didn't add any salt. Will definately make this again.

This was a very delicious turkey! We all really enjoyed it and I am not usually very fond of turkey. The only thing that I did a little differently was divide the parsley, minced onion, and salt in half and put half under the skin with the butter and mixed the other half with the water and bouillon as the recipe called. It was very good!!

This is amazing! It has so much flavor with so little work and effort. I made it exactly to the recipe, except I didn't broil, just baked it. This is a keeper.

very easy recipe!!! came out great on my first time doing choc/choc chip cookies. delicious flavor, not overly sweet. if you bake for 8 min's, inside they keep the consistency of brownies, if you bake for 10 min's they get crunchier. i used organic/natural cane sugar and a little less vanilla extract (because i ran out), but they were still delicious... ALSO i made a few "Spicy" ones by adding a little cayenne/cinnamon spice. they were great! so very versatile recipe too.

we omitted the olives, not everyone likes olives, as is we weren't that impressed however I think I will make it again double the sauce and add rice, top with ritz crackers drizzle with butter and make as a chicken and rice casserole...thanks for posting the recipe I think it will make a good starting point.

this recipe is very good and goof proof I thought I had par. cheese but didn't so I used mozz it tasted great the family loved it served with angel hair pasta and grilled chicken

My review for this is a little odd. I reduced the marinade, as many others, thickened it and made a sauce. THIS was awesome. I love to used Wondra, as I find cornstarch tends to make this type of sauce "slimy". I have come to decide, however I'm not a fan of poultry marinaded in soy sauce (especially with lemon or lime juice as it tends to "cook" the chicken). I feel it just comes out with an odd taste and texture. Next time I make this I will grill unmarinaded chicken by itself and use the sauce to cover the dish(I served the chicken atop rice with steamed brocoli on the side)

The pie was acceptable but a bit on the runny side.