Reviewed: May 20, 2012

Very salty!

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Reviewer:

Jean

Cooking Level: Intermediate

Reviewed: May 8, 2012

This was great! I substituted the sour cream with plain greek yogurt and the butter for olive oil. FANTASTIC...and a little more healthy!

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Reviewer:

jnkvt

Reviewed: Apr. 18, 2012

Perfect! Although I used 2 large chicken breasts and 1/2'd the recipe except used the full amount of corn flakes and onion soup mix. Could have used a lot less sour cream even when using 1/2 the recipe. But it was delicious! My 4 year old loved it! Will definitely make again. So moist!

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Reviewer:

Kiwiroo

Home Town: Lake Oswego, Oregon, USA

Living In: Sherwood, Oregon, USA

Reviewed: Mar. 31, 2012

This was simply ok. There seemed to be a conflict of flavors for both my husband and I. I may try it again but I would probably leave out the dijon mustard.

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Reviewer:

Jenn

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Living In: Abu Dhabi, Abu Dhabi, United Arab Emirates

Reviewed: Feb. 27, 2012

Very tasty and easy to make.

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Reviewer:

Seat

Reviewed: Feb. 14, 2012

this was SUCH a big hit in My house! i did make a few changes though...i used rice crispies instead of cornflakes bc im not a fan of the corn flake texture. also instead of onion soup mis i used a rosemary/garlic seasoning blend from the local spice shop! i also added a little more mustard bc i felt it lacked something...but ths was delicious! i served it with some whole grain pasta with roasted red bell peppers, olives, shredded parmesean cheese, and a drizzle of olive oil! definitely putting this in my dinner rotation! this is great for any new cook in the kitchen! :)

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Reviewer:

marussell518

Cooking Level: Intermediate

Home Town: Bellevue, Nebraska, USA

Reviewed: Feb. 2, 2012

Very good and flavorful. I had 4 very huge breasts, so I cut them in half to make 8 servings. Doubled everything but the onion soup mix. I used regular Greek yogurt instead of the sour cream, and powdered garlic as I was lazy. Instead of butter, I sprayed the baking dish with Pam and also sprayed the tops of the chicken with Pam ( a secret catering trick) Overall, very good. Just be sure not to overcook the chicken. Pull when it's ALMOST done, as the carry-over temp will finish it off. I found 18 minutes to be just right.

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Reviewer:

LDL463

Cooking Level: Professional

Reviewed: Dec. 6, 2011

This was excellent! Lots of flavor, the only thing I added was fresh parmesan. It looked just like the picture, nice and crunchy on the outside, moist on the inside. This will become a staple in our home. Thank-you for sharing!

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Reviewer:

Jan

Reviewed: Nov. 30, 2011

I was a little disappointed! I thought the taste of mustard was overpowering. I will use honey mustard next time and lower it to 1 tablespoon. I thought the chicken was very tender though.

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Reviewer:

Olivia

Reviewed: Oct. 25, 2011

This was delicious! I prepared this tonight for the fiirst time and it was a hit! My husband loved it! I did add a little bit of ranch dressing, and since I didn't have the dijon mustard I added 1 tsp of dry mustard, 1 tbs of brown sugar and 1/4 cup of ketchup. Turned out wonderful. I will definitely be making this again!

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