Reviewed: Nov. 19, 2009

I let the garlic and oil sit for about half an hour, allowing the oil to be infused with flavor. Used Italian seasoned bread crumbs.`I had 4 large breasts and thought the amount of crumbs was just about right, with a little extra to sprinkle over top. I found this recipe very flavorful.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 19, 2009

i am so glad i picked this recipe to make the other day. everyone loved them. i cut the chicken into strips before breading making it easier for the daycare kids. when i made it a second time at home my family went crazy there wasn't any left over and i wished i had made more. mmmmmm tytytytyty

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lussier25

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Reviewed: Nov. 19, 2009

chicken was good but i had to cook it about 5-7 minutes longer. also a lot of the breading fell off after baking.

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Rach

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Reviewed: Nov. 18, 2009

This was excellent!

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jakesmomma

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

Great recipe - thanks for sharing! The only item I added was seasoning salt and pepper to the chicken breast before coating in the oil and garlic. I even paired down the recipe just for two, and it came out great. Served with rice dish and asparagus. The next two days the chicken was fantastic on a kaiser roll too!

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AmyG

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Reviewed: Nov. 14, 2009

Yummy, moist baked chicken. Was great leftover sliced for sandwiches or on top of a salad.

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ntpuck

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Reviewed: Nov. 13, 2009

What a great recipe!! will use this one for years to come. It is absolutely delicious. Do not overcook.

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skipperboy

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Reviewed: Nov. 11, 2009

just ok. I would recomend using something other than oil to coat the chicken before adding the breading to it. It made it kinda greasy, although the chicken didn't dry out at all. I started with frozen chicken breasts and baked an hour. Will use other recipe next time.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Nov. 10, 2009

I have made this many times and it is always great! I also chop up more garlic and let it marinate in the olive oil for some extra flavor, and marinate the breasts in some buttermilk so they are extra tender

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michelle

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Reviewed: Nov. 8, 2009

This was easy, but my husband really didn't like it. I think it was too plain.

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Celestie

Cooking Level: Intermediate

Home Town: Atascadero, California, USA

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Reviewed: Nov. 5, 2009

Great and tasty, I wouldn't change a thing!

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CookieDough

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Reviewed: Nov. 1, 2009

Very tasty and moist. Added italian seasoning to the bread crumbs. Used baggies to bread the chicken. Made for easy clean up.

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eaaron311

Cooking Level: Beginning

Home Town: Leavenworth, Kansas, USA

Living In: Orangevale, California, USA

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Reviewed: Oct. 31, 2009

I'm not fond of breaded meats, but I knew this would present well for a women's dinner I was serving. I made it exactly by the recipe except I had an extra breast so I needed a little extra olive oil; but the breading amount was just right for a light coating. Very flavorful and tender! Will definitely fall back on this recipe whenever chicken breasts are on sale!

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Innkeeper Sue

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Reviewed: Oct. 29, 2009

Awesome. Will definitely make agin!

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Alley

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Reviewed: Oct. 29, 2009

This was very good my family really liked the chicken. I will make this again.

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Athenarose

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Oct. 28, 2009

Really good

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Slug

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Reviewed: Oct. 28, 2009

Very good. Very quick and easy. Quicker still with chicken tenderloins. The recipe divides well, too.

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Wun Fungi

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Los Alamos, New Mexico, USA

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Reviewed: Oct. 26, 2009

it was just ok, i doubt i will make it again. I added a little extra garlic and seasoned the chicken too.

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SLHART22

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 26, 2009

We cut this up into smaller servings and served with noodles and spaghetti sauce. We also used a dry spaghetti sauce mix as the spices which was really good. The only thing I would do differently is substitute egg or milk to adhere the breading. The oil does not keep it on very well once you start cutting into it.

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Inkasi888

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Reviewed: Oct. 26, 2009

My Family like this recipe so much, they ask for it at lest once a week. The Chicken stays nice and moist with great flavor. It is also so simple to make.

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