I doubled for servings and it was a bit tart but definately worth trying again. Very Good.

Reviewed On: Dec. 1, 2008

This was a good recipe, not the best but still good. I used chicken breast fillets, I also added salt, pepper, garlic salt and lemon pepper. Came out too salty, next time I am not adding salt. Make sure the crackers are fully crushed. One chicken came out fully coated, while the other lost its crumbs. I also only had it on the oven 20 minutes on each side. Will make again.

Reviewed On: Jan. 31, 2007

The hardest part was cleaning the pan, It took me a while to clean it. But other than that. The chicken was great! I will make this again. I used boneless, skinless thigh fillets. I also used salt and pepper as others had suggested. Half way through I turned the chicken over to make sure it got cooked even on both sides. Chicken was super moist. This recipe is a keeper. Just watch out for the messy pan.

Reviewed On: Dec. 18, 2006