Reviewed: Jan. 3, 2012

Fantastic! Even my picky five-year old ate every bite!

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3 users found this review helpful

Reviewer:

RueAnn

Cooking Level: Beginning

Home Town: Tucson, Arizona, USA

Living In: Cleveland, Ohio, USA

Reviewed: Nov. 30, 2011

This chicken was all right, nothing real exciting, but good. I was expecting this to have a little bit more flavor, but instead it was just a subtle flavor from the paprika and the parmesan cheese. I did change the baking time because I knew reading over the directions that an hour an 15 minutes was way too long for boneless chicken breasts, so I baked it at my usual time and temperature - 375 for 35 minutes and it turned out juicy and perfectly cooked. On the plus side, my three year old son ate every single bite of his chicken so he seemed to really like it. I will probably make again sometime just because this one is really easy and doesn't take much time to fix. Will be great for rushed weeknight meals. Thanks for the recipe, Renae.

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Reviewer:

Kristen B.

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Reviewed: Nov. 25, 2011

This recipe is one of my "go tos" when I'm short on time and need a for sure yummy chicken dish. It goes well with many different sides so it's perfect for when you need to throw together a great dinner on short notice.

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Reviewer:

KCampbell

Cooking Level: Intermediate

Living In: Murrieta, California, USA

Reviewed: Nov. 14, 2011

I throw in a handful of panko bread crumbs for some extra crunch. Love it.

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Reviewer:

RikoTeki

Reviewed: Oct. 24, 2011

The cooking time on this is too long. I over cooked it. However it was very tastey so I will def. do again just cook for probably half the time.

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Reviewer:

cococabana356

Reviewed: Sep. 24, 2011

I cut the butter in half, didn't use egg and used smoked paprika. I also butterflied the chicken breasts. Very good, I didn't find it bland as many reviewers did. In fact, I thought it was great. Definitely a quick and easy dish you can have on the table in nothing flat.

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4 users found this review helpful

Reviewer:

TwoSweetPickles

Reviewed: Aug. 9, 2011

Excellent dish! Some of the reviews complained about lack of flavor so I added 1/2 teaspoon of garlic powder to the flour/cheese mixture. I also sprinkled crushed red pepper on top to give it an extra punch. It was incredibly tasty! I let it bake for an hour and it turned out perfectly brown and crispy. Crunchy on the outside, moist on the inside.

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Reviewer:

cookgirl1

Reviewed: Jul. 27, 2011

Very bland!

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Reviewer:

SlowCookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Jul. 23, 2011

Double the breading and egg since we double breaded it. No butter on top. Great Meal!

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Reviewer:

rob

Reviewed: Jun. 6, 2011

This is a good, basic recipe--I used the only flour I had in the house, some spelt flour, for this, plus a raw milk parmesan and smoked paprika. It was tasty. For my oven, even 45 minutes was a little long. Next time, I'll cut it back to about 40 minutes. Some extra cheese shaved on top is a good addition, as well.

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4 users found this review helpful