The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
Reviewed: Oct. 26, 2009
This turned out nicely. It was *very* easy to prepare. I doubled the Worchester, reduced the lemon to half and added a bit more paprika ... all to my taste. After it was cooked, I threw it on the grill for five-ish minutes to "dry" it. This was for a Plowman's Lunch; the chicken was sliced into strips and served cold with cheeses, fruits, breads, pickled things, mustard, chutney and nuts. It was moist (my primary concern) and mixed well with the rest of the dinner.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
Reviewed: May 20, 2009
Delicious and juicy! Will definitely make again. I used the sour cream and italian bread crumbs. I didn't marinate it, just made and cooked. Had to cook 55 min. Mine didn't look as dark brown as the picture, more of a lighter brown, but they tasted great. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 3.72 star rating.
Reviewed: Jan. 29, 2009
I cooked exactly as said except I used itlian breading like the reviews said. Neither I or my kids could eat this!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
Reviewed: Dec. 13, 2008
I love this recipe I had it many years ago and could not remember how it went.I use Itialian Bread crumbs instead of the plain ones and I omit the celery seed.I mix it up and bake it at the same time and it still comes out great!!Very moist and tender!! Family loves it
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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
Reviewed: Nov. 5, 2008
Very good! The yogurt tenderized the meat so well- pretty flavorful- maybe could use a little more jazzing up, but it was very good overall. Very easy, too, I marinated the breasts for about 4 hours before baking and it was delicious! Hubby loved it, too!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
Reviewed: Oct. 27, 2008
Absolutely delicious! My picky 1 year old even ate it! My husband (who isn't a big chicken fan anyway) raved about it! I will make it again and again!
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Cooking Level: Beginning

Living In: Columbus, Indiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.72 star rating.
Reviewed: Oct. 9, 2008
Solid recipe. I didn't bother marinating the chicken overnight (didn't realize that was a step until it was too late) and it still came out fine.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
Reviewed: Sep. 25, 2008
I have been making this chicken dish for many years. It comes out so moist and delicous. I also use Itlalian Bread Crumbs for extra flavoring. You can't go wrong with this recipe. Enjoy!
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Cumming, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
Reviewed: Jun. 25, 2008
Great Will make again! Next time see if refrigerating over night makes a difference. I used stuffing mix & corn flakes
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The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
Reviewed: Mar. 28, 2008
This was a good recipe. The only change that I made was using Italian seasoned breadcrumbs instead of plain. I really think that the extra seasoning made this dish, without it the chicken would have been pretty plain. Before marinating the chicken, I set aside some of the sour cream sauce to go over rice. It was bitter and odd tasting; I could not eat it.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
Reviewed: Feb. 25, 2008
I am making this right now and I am just a little confused. The description says saucy. Those look pretty dry to me. Where does the saucy come in? Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
Reviewed: Oct. 15, 2007
This was really great! Only changes were I used sour cream instead of yogurt in the marinade, and I used seasoned bread crumbs for the coating. Chicken came out moist and flavorful. Definite keeper for a good everyday chicken meal.
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
Reviewed: Sep. 24, 2007
I loved this recipe. I get so sick of just regular baked chicken with bbq sauce. This was different and tasted great. It is now one of my favorites.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
Reviewed: Apr. 23, 2007
Excellent recipe! I made this for my brother and his friends and they loved it! I paired it with a rice pialf and some mixed veggies and there were plenty of leftovers which they said heated up nicely!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
Reviewed: Apr. 3, 2007
Very juicy, flavorful chicken. We'll make it again. I doubled the Worcestshire sauce and used celery salt as that's what I had on hand. I think the chicken came out so moist because I kept a LOT of the yogurt mixture on the breast before dredging in breadcrumbs - a LOT of yogurt as I only used 3 breast for the full recipe of marinade. I baked it for the full 45 min. in a glass dish.
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Cooking Level: Intermediate

Home Town: Emerald Isle, North Carolina, USA
Living In: Evanston, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.72 star rating.
Reviewed: Jan. 10, 2007
Great dish! The only thing I found was that when cooked the breast was a little dry so I put aside some of the creamy marinade, heated it before serving and served it as an accompliment over rice - lovely!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
Reviewed: Jan. 6, 2007
Very good, easy recipe. My family loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
Reviewed: Jan. 1, 2007
good, not something we raved about, but tasty
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The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
Reviewed: Nov. 26, 2006
All I did to change this recipe was add some seasoning to the bread crumbs, didn't use celery seeds (instead used celery chunks for flavor in marinade) and didn't use the lemon juice. I also cut big slices of onion for the marinade as well. I'm not huge on tangy foods, but it's a very great base to start with!
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Cooking Level: Expert

Home Town: Calumet, Michigan, USA
Living In: Negaunee, Michigan, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.72 star rating.
Reviewed: Nov. 25, 2006
Horrible! My husband and I both hated it. it was bland, sour, and I had to throw it all out. :(
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