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"Great recipe. Loved the pepper flavour. If anything, I might reduce the lemon, but that probably depends a bit on how strong your lemon is. Husband enjoyed it - but did comment on the lemon which I took as implying the lemon flavour was a bit dominant. I served it with rice and some steamed greens."
Jun 24, 2006 on Food.com
"Tasty recipe - I pretty well followed it exactly except - horror - I used some white wine and water instead of stock. I also used black kalamata olives, instead of green olives, because that's what I had in the fridge. I cooked this because I had some leftover preserved lemons and I wasn't disappointed,"
Jun 17, 2006 on Food.com
"We love baking pork fillets (tenderloins to Americans and do it regularly - this recipe has a lovely flavour. I would change nothing."
Sep 9, 2005 on Food.com
"Great recipe, though I'm intrigued about people doubling the sugar in the sauce. It was plenty sweet enough for me, given the sugar in the crumble mixture. I was thinking of reducing the sugar!"
Sep 1, 2005 on Food.com
"I made the marinade and then barbecued the chicken - didn't do the mushroom bit. I served it with roast potatoes and green salad. It was great - a really tasty marinade that I will do again. I should say though that I didn't have any spring onions - but the recipe seemed to be fine without them."
Aug 28, 2005 on Food.com
"Great recipe. I've made it a few times with different vegetables - whatever is in the fridge. I love the combination of soy and marsala. Sometimes, though, I add a little chilli. Yum."
Jul 29, 2005 on Food.com
"I didn't change this recipe at all except to do slightly smaller quantities, and it was loved by the three generations I served it to. I'll do it again and again."
Apr 24, 2005 on Food.com
"I've rated it 4 stars based on my modification. It's an easy recipe to cook but the recipe as it stands was a little bit sweet for our tastebuds. The second time I cooked it I halved the honey and increased the chilli, and it was then much more to the family's taste. I served it on rice rather than with noodles but will try with noodles in the fut..."
Feb 25, 2005 on Food.com
"Based on the review by FlemishMinx, and on my own experience with cooking chicken breasts, I cooked the breasts, average size, for 20 mins and they were perfect - cooked through but still moist. Cooking breasts is a bit tricky - they can dry out quickly. The flavour of this dish is lovely and it is SO simple. I'll do it again."
Nov 20, 2004 on Food.com
"While the chicken itself wasn't strongly flavoured, the rice was fantastic. I think the key is to use the zest (sometimes I ignore this part of recipes, freshly ground pepper (not pre-ground, and salt-reduced soy. I used less oil as other reviewers have said. I will make it again and again - if I want the chicken to be more flavoured I'll marina..."
Aug 27, 2004 on Food.com