Everyone loved this chicken. My hubby even said it's one of his top favorites so far, along with the Pan Seared Scallops on Linguine with Tomato-Cream Sauce. The recipe has you soak the chicken in a brine for 8 hours or overnight, saying the uniform salting produces a very moist bird. And we all agree, the chicken was extremely moist. I thought the chicken was slightly salty, which would make sense from it soaking in the brine, but the lemon flavor really was an interesting twist I wouldn't have thought of doing. We all enjoyed it very much, and loved how moist and juicy it was. A definite keeper that we'll make again. And it's really quite easy to make.
OUTRAGEOUS WARM DOUBLE-CHOCOLATE PUDDING, good, rich, chocolate dessert...
For this recipe being "light", which it truly was, at only 257 calories and 7 grams of fat per serving, it was really a good chocolate dessert, that really did seem rich and decadent.
I've made a couple things out of this cookbook that call for fat free evaporated milk, and the other 2 dishes weren't that great, especially the Lasagna Chicken Florentine (our least favorite so far), but it works great with this recipe, especially since you're adding chocolate to it. How can you go wrong with chocolate, and dark chocolate at that? And you use an egg substitute, but we couldn't tell at all. It really was rich and decadent. Not as good as the real thing (not light), but for a substitute when you need to cut calories and fat, this is a definite winner!
This dish has 2 layers to it, so it takes time to make, about 2 hours from start to finish (nearly 1 1/2 hours is baking time). I took a picture after we'd had a few bites so you can see the layers. And the fat free whipped topping is definitely missing the richness of real freshly whipped cream, but it was ok.
This recipe is supposed to be served hot from the oven. We ate it after it has set about 20 minutes because it was done about the same time our dinner was done. It was good "warm", not sure it would have made much difference being "hot". I have taken the extras and put them in the fridge and I'll serve those cold, like a chocolate creme brulee. I think they'll be good. We'll find out when I serve them tomorrow. Will post a follow up to this blog after we've tried them cold.
All in all, a good chocolate dessert, definitely worthy of making again.
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Some of the best roast chicken Sean and I have every had!
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