I brushed a little bit of light sour cream (thinned with just a bit of milk) onto the chicken before coating them in the bread crumb/ranch mixture. I only used one packet of ranch because that was all I had, and I used Italian bread crumbs. I baked the chicken on a rack and the crust stayed on perfectly and the texture was great. I thought the chicken was a little bland, so next time I will be sure to use two Ranch packets.

Reviewed On: Feb. 26, 2009

This is a wonderful recipe. The only change I will make next time is that I will bake it on a rack so BOTH sides of the crust are crispy. I served this with pasta and spaghetti sauce. Even the leftovers were delicious.

Reviewed On: Jan. 22, 2009

Great flavor! I cheated and used Cavendar's Greek Seasoning instead of all of the different spices listed and I used store bought lemon juice instead of fresh lemon, but it was great. A little salty, but that was my fault for adding too much seasoning. Will definitely make again.

Reviewed On: Apr. 21, 2008