The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 12, 2009
This was an easy and tasty base recipe! My marinade was fresh juice of 2 lemons and some olive oil. I seasoned it with sweet paprika, dehydrated onions, garlic powder, salt and pepper. I made my own bread crumbs with butter crackers in the food processor. Baked according to directions, and made spaghetti with marinara sauce to pair with it! It was simple and delicious!
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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA
Living In: Fishers, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 4, 2009
Great recipe and easy to adjust for personal preferences as other people have written. I would agree with using the Japanese bread crumbs - very light and soak up the flavoring well.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 20, 2009
It has potential but the bread crumbs are very soggy if the recipe is followed exactly. I may try it again but will fry in a pan first, then bake or just bake on a rack, as others have suggested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 19, 2009
I deboned some drumsticks instead of using chicken breasts and the meal came out amazing. The flavor was completely soaked throughout the meat and everything was perfectly juicy and sweet. I could've gone a little lighter on the lemons but this recipe is definitely a keeper!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 7, 2009
This was yummy chicken! I baked mine at 400 for 45 minutes on a Pam sprayed rack on a foil-lined cookie sheet. It was a little soggy but no one cared because it tasted so good! I seasoned my chicken breasts with Emeril's Essence and to the bread crumbs, (I used Italian seasoned), I added 1/4 cup fresh grated Parmesan cheese and 1-1/2 teaspoons dried parsley flakes. I did not have any butter mixture to drizzle over the chicken breasts, so I just sprayed them with Pam. I doubled the ingredients and used 8 breasts. I will make this again-yum!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 3, 2009
This was a great, easy recipe! Mine came out a bit soggy (I didn't read the reviews before I cooked it) but now I know to broil for a few minutes the next time I make it. Even soggy, it was delicious! My boyfriend is a SUPER PICKY eater, and he loved it.
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Meg
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 28, 2009
This was such a fast and easy recipe! It was crispy on the outside and moist inside. The lemon was not overpowering at all. I will definitely be making this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 27, 2009
So, so good!!!! 2 things I did differently- at the end, I melted more butter and mixed it again the way it said with the garlic and pepper etc so that I could drizzle it on the chicken breast after bread crumbs are over it. The second thing I did was broil it for the last 10 mins, which made it have a little crunch to it! This chicken is so delicious!!!!! I will use it again!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 22, 2009
I made this exactly how itt says just added a little bit of lemon pepper and it was so good and very juicy my bf and my daughter loved it!! Even the next day still good yumm yumm!! will make it again for sure(so easy)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 18, 2009
This was a really good dish. I have made this several times in the past few weeks. I did broil it at the end to make it really crispy and it came out nice!
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Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 16, 2009
Even with broiling it to crisp the top - it was just OK. I was really expecting more after all of the good reviews.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 15, 2009
Five star if you are a lemon fan like me. Served it over seashell pasta sprinkled with a little olive oil and freshly ground black pepper with lemon wedges on the side.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 12, 2009
My son and I had this for dinner last night. I used boneless, skinless chicken tenders instead of breasts. I used an entire lemon and italian breadcrumbs and it came out awesome! We ate this with a side dish of broccoli that I baked in the oven sprinkled with a little olive oil, sea salt and lemon juice.
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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 9, 2009
This chicken is absolutely delicious! I followed the advice of others and added additional spices (italian, cayenne, etc) to taste. Was a definite hit in my household, and I'll be making it again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 13, 2009
I always think home-cooked chicken is average and this dish was the same. It wasn't bad but definitely wasn't anything impressive.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 11, 2009
I just love lemon and chicken in the summer! Like another reviewer, I didn't bother with measurements. Used SmartBalance Butter, granulated garlic, fresh lemon juice, and instead of dry Italian crumbs, I used Japenese Panko crumbs. I baked my chicken on a perforated grill pan on the Weber. Came out fantastic and the guys loved it.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Mineral Point, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 5, 2009
This is very easy and quite good. The entire family enjoyed this dish. The only thing I did differently was to bake at 425 for 35 to 40 minutes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 25, 2009
Super! I had made other "oven-fried" recipes before and they turned out good, but soggy so I baked this one on a rack. The bottom was still a bit soggy, but they were super delicious anyway. Leftovers a couple of days later still tasted great in a "fried-chicken" salad. I used more lemon juice, and didn't pour the extra liquid over the top at the end. For the first time I used store bought bread crumbs instead of making my own, and I think they made it a lot better - crispier and stayed on the chicken better. I'll make this again!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 12, 2009
Delicious! I didn't pour the remaining mixture over the chicken, but i did squeeze half of a lemon on top and broiled the chicken the last 10 minutes to make it extra crispy. Great recipe, definitely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 23, 2009
The best!! I am always afraid that I will undercook chicken so I never make it. However this came out PERFECT and tender! I used crushed reduced fat Ritz crackers and it came out wonderful. My 4 year old son ate 3 pieces!!
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