Mrs. O'Brien's Chicken

From: ColoradoCookin'

On Nov 26, 2007

This was fantastic. I took 2 pounds of boneless skinless breasts, pounded down some then patted them dry and poked all over with a fork. I let my sauce stand for 10 minutes when I removed it from the oven, so it thickened a bit. There was a ton of really yummy sauce and It went with steamed rice so well. I baked this in the oven at 300 degrees for 3 hours. Family commented it was the most tender breast and almost asian-esque in flavour. Thank you for the recipe! Definitely a keeper... on a side note.. with the sauce being plentiful I'm so going to take this to OAMC!!

From: Southern Mama

On Oct 16, 2006

I have made this twice now. The first time in the crockpot which wasn't for me. It was very watery. The 2nd time I baked it and I didn't have 4 hours so I baked it on 350 for 45 min and it came out great. Good flavor. Thanks!

From: queenkungfu

On Oct 3, 2006

this was so easy and good i will definately make this again. thanks.

From: Sue L

On Nov 22, 2004

This is a recipe review for: "Mrs. O'Brien's Chicken Mrs. O'Brien's Chicken by SilentCricket", and not intended for any other version of this recipe.- posted 11-22-04. I must admit I was scared to death when I looked at this list of ingredients, but I thought, "Hey, I only live once!" This was quick and easy to put together, and I ended up taking the chicken out just about 1/2 an hour early, but it was done. You should call this dish "Butterfly Chicken" because it went in as who knows what (I didn't know what those flavors would end up as) and came out....DELICIOUS AND TENDER!!! The flavor is like, well almost like a "Thanksgiving BBQ". I used whole berry sauce and fat-free dressing; they worked out great! If I could give this more stars than 5 I would. I'll definitely make this again, and next time, I won't be scared!!! Thanks! Edited to add: I also have tried this as the crockpot version and I don't care for that quite as well as the oven version since the sauce gets a bit runny. But in the crockpot version the chicken does turn out tender. However I did think to say that when you use the oven version you might want to line your pan with foil so it cleans up easy (the sauce is really sticky in spots). I've prepared this recipe lots of times now and it's become a favorite with the family. — posted Mar 2, 2004.