"A very good recipe. My rule of thumb for "new" recipes is to make it exactly as the author intended the first time. I haven't felt the need to change anything. This recipe needs no tinkering. Good balance of flavors and easy to put together. Once, in an area without access to white cheddar I substituted cream cheese and it was still solid."

"The basis for the marinade is perfect. Since I always par-boil raw chicken before I do anything with it, I proceeded that way first. Chicken in a large pot covered with cool water and over a medium flame/temp for 35 - 40 minutes. Off with the heat, let it sit another 10 minutes or so, drain. My next step is a tip of the hat to my perpetually dieti"