Reviewed: Jul. 29, 2009

I've been making essentially the same recipe for years and it has always been a favorite. I use butter instead of olive oil and add a tsp. dry mustard to the bread crumb mix. Awesome!

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Sarah

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Reviewed: Jul. 29, 2009

Gave it four stars instead of five because it's unnecessarily greasy with the olive oil. I've made basically the same thing for the past 25 years using fat free Italian dressing to dip it in. It's delicious and a lot lower fat that way.

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Auntnett

Cooking Level: Intermediate

Home Town: Fayetteville, Georgia, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jul. 29, 2009

This is my first review, but I just made this recipe and had to let you know how great it is. I also used melted butter and olive oil to which I added grated garlic, fresh chopped basil, and fresh chopped parsley.Then I had thin pork chops thawed so I used them instead of chicken. Wonderful! Can't wait for my boyfriend to get home to try them!

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lois

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Reviewed: Jul. 29, 2009

I've made this dozens of times. Put a little oil in your baking pan. Squeeze the fresh garlic into that. Sit in just a barely warm oven for a few minutes to let the garlic rest and flavors mix. Then dip and roll your chicken in that and then roll in the bread crumb/parmesan cheese mixture. Put back in the same baking dish and bake! That's all I do. Plain bread crumbs with parmesan cheese. It really doesn't need any other flavors mixed together. It's a wonderful easy moist dish!

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Vanillanutmeg

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Reviewed: Jul. 29, 2009

I made this recipe last week (and was dumb enough to believe I came up with it on my own). I'm glad to see it in print! Anyway, after baking the chicken, I topped it with the Roasted Red Pepper Cream Sauce and then sliced mozzarella on top. The family loved it so much that I made it the next night too! There wasn't any for left overs!

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Sherry Reich

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Reviewed: Jul. 29, 2009

I make a similar chicken recipe. Instead of dipping the chicken in oil, I use an egg wash (a beaten egg with a T. of water). I use panko bread crumbs and romano, instead of regular bread crumbs and parmesan. Then I brown each side of the chicken before baking. Also, try to cut large breasts in half lengthwise. It will get done much faster. I serve the chicken with pasta and a half and half mix of marinara and alfredo. This is a favorite.

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Barb

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Reviewed: Jul. 29, 2009

My 4-year old can be a bit of a picky eater, but she'll eat an entire chicken breast when I make this. I make extra and the leftovers go in crusty buns for my husband's lunch the next day. The only change I make is to marinate the chicken breasts in Italian salad dressing for a few minutes before coating them in the bread crumb mixture. Yummy!

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Watmom

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Reviewed: Jul. 29, 2009

This recipe has become a staple--my family loves it. I'm a little lazy, so I just toss the chicken with a little oil and seasonings and eyeball the breadcrumbs and parmesan, and bake it on parchment instead of greasing the pan. I also experiment with different seasonings, but I stay fairly true to the original recipe, and this chicken is fantastic--moist and delicious. Thanks for a great recipe, Karen!

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ONLINEKITTY

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Reviewed: Jul. 29, 2009

I've been making a version of this recipe for about 30 yrs. now- here is what I do. I melt about 1/4- 1/3 cup of butter with several (3-4) cloves of garlic that I put through my garlic press. I make fresh breadcrumbs in my food processor( use whatever type bread is on hand). I mix the fresh crumbs with freshly grated Parmesan Reggiano, salt, pepper,some sesame seeds,& some finely chopped fresh basil. I coat the chicken in the butter then pack on the coating, lay them on a baking sheet & depending on the thickness, bake 30-40 min. @ 375. This may not be the healthiest method but it sure is the tastiest & I can be sure of several requests for the recipe. It's also wonderful cold. My family always liked it served with a salad & scalloped potatoes.

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Lorrie

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Reviewed: Jul. 28, 2009

Didnt seem to have much more flavor than regular breaded chicken. I gave it a 3 because i love regular breaded chicken.

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JosieSue02

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Reviewed: Jul. 26, 2009

I tried this on a whim one night after never having much luck crumbing any kind of meat. It turned out great! I added garlic salt and mixed herbs for more flavour and my boyfriend loved it. Would certainly make this again.

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Nicola

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

This was okay. It seemed really dry and my son didn't like the way the parmesan became so crunchy. I might experiment with it again one day.

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WISEM2K

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Reviewed: Jul. 15, 2009

GREAT RECIPE

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CATRINA84

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Reviewed: Jul. 8, 2009

WOW! This was so moist and flavorful! I only made 3 breasts (they were big) but used the same amount of ingredients. Delicious!

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iggyball

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Reviewed: Jul. 7, 2009

This was okay, but really nothing special.

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MISS_DAEMEANOR

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 2, 2009

Pretty good. I found the garlic pretty intense. I am a garlic fan though.

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Jess

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

We absolutely enjoyed this recipe! My 23 year old son isn't very fond of chicken and normally asks if he can fix something else when I prepare chicken. He has enjoyed almost every chicken recipe I have made from this wonderful website....much to his surprise. I served this with some pasta and marinara sauce. OUT OF THIS WORLD GARLICKY GOODNESS!

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iluvmyangylrose

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Cypress, California, USA

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Reviewed: Jun. 22, 2009

A great way to make chicken. And goes well with just about every side dish you can think of.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Jun. 14, 2009

Looking for something quick, easy and tasty, then this is it! The crust kept the chicken completely moist and juicy. I used dry seasoned bread crumbs, so the crust was a little drier and crunchy. Next time may try regular bread crumbs. Definitely a keeper.

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