Reviewed: Nov. 19, 2007

This was so very good. It has a great garlic taste without feeling like your eating straight cloves. I didn't soak it for four hours and I sprayed pam on the pan instead of butter and I added the cheese in the last few minutes but that was about it. This is a great tasting and fast dinner.

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Airca

Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Nov. 10, 2007

Excellent recipe, Amy. This chicken was so moist. I marinated it overnight. As other reviewers noted, you will probably end up with too much of the bread crumb mixture so you might want to reduce to half. This chicken is very versatile and could be served with many different sides.

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Monica

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

Not for the non-garlic lover, but I love to fix this chicken for myself...a true garlic mama! I often cut it up and serve on top of greens and sliced strawberries with balsamic viniagrette dressing for a great salad! Super, garlicky chicken with lots of possibilities!

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amyzissou

Cooking Level: Intermediate

Living In: Prescott, Arizona, USA

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Reviewed: Oct. 8, 2007

Wonderfully moist and tender, my family loved it. I made the breading using the recommended changes but had a lot left over - and I had 8 chicken breasts not 4.

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DebbyCooks

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 8, 2007

After all the rave reviews, I was quite disappointed. The chicken was very bland. More spices/seasonings are needed in the breading mix.

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Amanda

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Oct. 4, 2007

Yummy Parmesan cheese and garlic crust on the chicken. A keeper for the recipe file.

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danielle_schofield

Cooking Level: Beginning

Home Town: San Lorenzo, California, USA

Living In: Singapore, Central Region, Singapore

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Reviewed: Sep. 28, 2007

Everyone in the family loves this recipe. It is the best chicken recipe out there!

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TAZZZY

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Reviewed: Sep. 24, 2007

Simply amazing! I didn't have enough bread crumbs so I used ground up veggie thin crackers since thats what I had on hand. This recipe is easy and taste great, a definite keeper!

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MistyM

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Cold Lake, Alberta, Canada

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Reviewed: Sep. 23, 2007

This was a good recipe. I double breaded the chicken. The only part that was a problem was the fact that the bread on the bottom ended up stuck to the pan, rather than the chicken. I think this might be good on pork chops also.

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EVEELANE

Cooking Level: Expert

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Reviewed: Sep. 19, 2007

I really liked this recipe. If you love garlic like I do than you cant not like this. The chicken turned out real tender. Thanks for the recipe.

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Tammy27

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Sep. 12, 2007

Great recipe. I have been making this for a long time, before I ever saw the recipe here. I like to mix additional garlic with the breadcrumb mixture. I also leave out the butter and just spray the pan with some olive oil Pam because its healthier. Serves great with Sara's applesauce recipe from this site.

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KJones

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Sep. 5, 2007

I halve the recipe as I am the only meat eater in our house. The garlic is very subjective. I use 3 small cloves and I love garlic. I could probably use more. I've let it marinate even for an hour and it's fine. The great thing about marinating it overnight is that all you need to do it bread it and pop it in the oven the next day, which is fantastic right after work.

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TLEW12778

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Reviewed: Sep. 5, 2007

Very good and easy. I marinated the chicken in the egg and garlic mixture overnight. I did use 2 whole eggs instead of just the yolk of one (husband thought the cooked egg mixture in the pan was quite tasty.) Next time I will reduce all of the crumb mixture by half - had way too much left over. Thanks for a great recipe Amy!

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