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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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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ginasalitore

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Reviewed: Oct. 22, 2009

This was recipe was simple and the taste was awesome! I also used italian bread crumbs. I topped each piece with a slice of Mozzerella cheese. Just yummy!

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Oct. 22, 2009

this chicken was amazing.. i used italian bread crumbs and extra garlic.. i made it with broccoli cuts and the extra breading that fell off the top of the chicken while it was baking was great mixed in with the broccoli!!

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nikki

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Reviewed: Oct. 22, 2009

i'm sorry but this was the most tastless chicken i have ever made. i followed it to a T and thank goodness i had a yummy side dish or we would have ordered in pizza...won't be making this again

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GET_CRACKIN

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

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Reviewed: Oct. 18, 2009

really good and easy..

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jesscass

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Reviewed: Oct. 14, 2009

I love it!!! This recipe is so easy to make and tasteful. I like the combination of garlic & cheese which I think added so much flavor. Will definitely make this recipe again. The only minor change I made was to combine everything in ONE bowl not in separate bowls as the original recipe has. Thanks for sharing.

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Janet Mendoza-Navarro

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Reviewed: Oct. 13, 2009

I was looking for something quick, easy and tasteful to do with BLSL chicken breast. This fit the bill. The only thing that I did differently was to use Panko Bread Crumbs with Italian Seasoning. The crumb mixture with the parmesan would also be good on fish or pork chops. Will keep to use again. UPDATE: I cooked this again last night using the Panko Bread crumbs and we loved it. This is an easy, easy way to cook BLSL chicken, that is tasty.

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