Reviewed: Oct. 14, 2009

In the words of my husband "It has butter and cheese how wrong can it get?" It was very tasty. I cooked it in our cast iron skillet in the oven for 25 minutes (it was pounded very thin)

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Pilotwifey

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Oct. 12, 2009

Excellent! Quick meal. Very moist chicken. Next time I will cut down on the butter. My husband and kids loved it!

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Gretchen

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Reviewed: Sep. 29, 2009

Not much to say, it's easy and tastes great, my kids and husband love it, and I always have the ingredients for it.

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Erin

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Reviewed: Sep. 26, 2009

Great recipe- made it for my husband and a friend and they loved it. Served it with pasta and marinara sauce. Didn't use quite as much butter as called for but it turned out great!

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Kristie

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Reviewed: Sep. 22, 2009

I'm no cook by no means at all! But this dish was so easy to make and is sooo delicious! My husband and I love parmesan so the only change I made was added more of it, and a bit more paprika for more spice. I even made this for family that came to visit and they asked for the recipe and said they loved it. I've made this multiple times now and is now a favorite of mine!

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mama_king

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Reviewed: Sep. 17, 2009

I love this recipe!

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Snapper305

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Reviewed: Aug. 30, 2009

Liked this a lot. Added a tsp. of garlic powder to the flour mixture, and only cooked it for 40 to 45 minutes as suggested by others. Will definitely make this again.

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Janet

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Reviewed: Aug. 21, 2009

Maybe closer to 3.5 stars... I'm giving it a 4 because I left it in the oven after the full cooking time (with the oven off) to keep it warm and may or may not have made it a bit dry. Flavor wise, Not too bad, however, I used Ramano instead of Parmesan.. Yeah, I'll make it again, and probably a few times after that too

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Guitar Legend

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

Easy and very yummy

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Jennifer Marie

Cooking Level: Intermediate

Home Town: Lake Forest, Illinois, USA

Living In: Lake Bluff, Illinois, USA

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Reviewed: Jul. 20, 2009

I really enjoyed it. Going to try it again but using margarine, hopefully it turns out just as tasty.

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lolipoper

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Reviewed: Jul. 10, 2009

I thought this was just okay. I'll make it again but I'll add something else to it, maybe just more butter.

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Aimee S.

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Reviewed: Jun. 20, 2009

One word: SUCCULENT!! Everything about it was great. I had only several items on hand and it worked perfectly! I changed just one thing: doubled the butter amount to ensure the chicken was evenly drenched, because the coating can get crumbly, so it doesnt coat evenly. Doubling the butter amount helped to keep the coating crusty as well as the bottom a great and tasty buttery flavor! Husband loved it. I plan to make it again soon.

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angelfire

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Reviewed: Jun. 8, 2009

I'm not a huge fan of chicken but I LOVE this dish. BUT I have to qualify that statement a bit. I've made this twice, first with fresh - never frozen - chicken and it was much much juicier than the second time when I made it with chicken that had been previously frozen. My second note is that that age and quality of your paprika is going to make a HUGE difference. If you pull out a dusty tin of paprika that's been around for a few years and is looking kind of brownish instead of bright red, this isn't going to taste very good. I use Penzey's half-sharp paprika because it adds a little heat but any good quality paprika would do (although I don't think I'd personally use a sweet paprika, it would give the dish the same punch). And third, I totally agree that the cooking time is way too long even with really big chicken breasts.

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AIMEEMC

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Reviewed: Jun. 6, 2009

I found this recipe while looking for a new way to make chicken- with very little ingredients on hand. This was fantastic tasting, and so moist and tender! I only changed a few small things- I double the butter so that I have enough to continue drizzling it over the chicken throughout the baking process, I halved all of my chicken breasts to shorten the cooking time. I also cook it covered until about the last 15 mins. Yum!

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DEEDS678

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Reviewed: Jun. 5, 2009

Pretty good, tasted like a giant chicken nugget!

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Miranda879

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Emerald Isle, North Carolina, USA

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Reviewed: May 27, 2009

This was delicious! I didn't have chicken breast so I used chicken thighs instead... other than that I followed the recipe as listed. Ever since I made this I've been craving it & my boyfriend liked this as well. Definitely recommend this easy & delicious meal to anyone!

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Cimmette

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: May 27, 2009

We loved this! I reduced the butter a bit, and added a bit more cheese. I also added some garlic powder. Perfect!

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LYTHA

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: May 20, 2009

We liked it but didn't love it. Love the parmesian.

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lenihan5

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Reviewed: May 14, 2009

We LOVED this chicken recipe, and it was so easy to make! The only thing I suggest is a little less butter. I also added some extra seasonings to the mix, but I am sure it could have gone without.

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