This recipe was fast & easy plus it tasted great! The vinaigrette seemed very different when mixing, but baked into the food, it rivals the best roasted brussels I've tasted.
This was so quick and easy with lots of flavor. I did make a couple changes: I used red wine vinegar instead of malt or sherry. (I usually have sherry vinegar but was out.) I also used boneless/skinless chicken breasts and cut them into equal portions as directed. It took 20 minutes. A side note: My sauce was loose compared to the picture. The spot of sauce on the plate and on the chicken looks thick, but 5 minutes in the oven is not enough to make it that syrupy-looking!