Simple and very flavorful. I made them for my boyfriend yesterday and he went out and bought more chicken just so we could make it again today! I used ranch the first time and although they weren't completely covered as the picture shows they were still really good. Today we're going to try to use egg as other people suggested to see if the crumb coating will stick better. Marinating the chicken may make it a bit more interesting as well.

Reviewed On: Jul. 14, 2009

Absolutely delicious! I only made about 1.2 lbs and cooked it for about 45 minutes. It came out perfect. We made some garlic mashed potatoes with it and I think it's the best meal I've ever made. Definitely worth trying. Oh and take note of the other comments telling you the difference between loin and tenderloin. Three hours is way off if you're making tenderloin and I would have ended up with a brick formerly known as pork if I hadn't read them.

Reviewed On: Jun. 8, 2009

I did thoroughly enjoy this salmon recipe, however the only problem I had is that it needed a lot more of the Dijon sauce! I'm just beginning to cook and this was simple, straightforward, and came out looking great! If you like the fishy taste of Salmon then follow the directions to a T. If not, then adding a few extra coats of the dressing will make all the difference in the world and will make a nice, but not overwhelming, compliment to the dish. Very, very nice.

Reviewed On: Apr. 14, 2009