Reviewed: Mar. 16, 2008

This was very good and so easy to make! I used a dozen chicken tenders and baked in the oven for 45 minutes. I ate baked asparagus on the side and it was super yummy!

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Stephanie

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 8, 2008

My BF loved this recipe. It was so easy and turned out great. I added garlic powder to the breading mixture and I also added minced garlic to the melted butter before I drizzled it on the ck. It turned out great!

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Jangel1569

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Reviewed: Feb. 28, 2008

Made this last night WOW, so easy and tasty!! I did only bake for 45-50 min as suggested and added garlic. Baked in a baking small baking dish, the chicken was so moist and tender. I would add more spice to it next time, maybe some red pepper flakes.

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Sam

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Feb. 12, 2008

This recipe was absolutely wonderful. My husband loved it. The only thing I changed the second time around was using Perdue thin sliced boneless skinless chicken and that made it even better.

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Carole March

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Reviewed: Feb. 2, 2008

This was very very good. I used very fresh Szeged paprika from Hungary. It was very flavorful and I will be making this agian soon.

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Aladyinredpolish

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Pecs, Baranya, Hungary

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Reviewed: Jan. 21, 2008

This dish was just alright for me. It looked beautiful and the chicken was moist, but it was bland, and had this odd pumpkin-y aftertaste from all the paprika.

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IFEANDINDY

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Saint Clair, Michigan, USA

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Reviewed: Jan. 15, 2008

This was pretty good, nice flavor. At other reviewers suggestion, I cut the cooking time to 1 hour.

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Tovah1013

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Reviewed: Jan. 4, 2008

This recipe was a big hit with the kids. The chicken remained moist and tender, and was excellent served with a simple side of spaghetti and marinara sauce. You can reduce the cooking time to 50 minutes-to-an-hour and still end up with perfect results.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 2, 2008

I was really looking forward to this one, but unfortunately, we did not enjoy it too much. Made a few weeks back and forgot to review. Regardless, I found the flavours to be a bit too overpowering, however, having said that, it may be my fault and I should probably give this one another try. I only had 2 boneless breasts (mind you they were a bit larger), so therefore did not cut down the measurements of the flour/paprika, etc. Maybe that was part of it...so as I said, I should give it another try. On the plus side, it was very moist chicken and did not need the full 1 hr 15 mins to cook, probably closer to 50-55 mins. Definitely rates high for a nice quick recipe that is easy to prepare!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Dec. 28, 2007

I didn't like it so much it was boring, we ate it and no one complained, but I don't think I will make it again. It looks pretty and maybe great to impress guess because it looks fancy.

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Nina

Cooking Level: Beginning

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Reviewed: Dec. 27, 2007

Delicious! I'm eating it right now with some mac n cheese and green beans. I added some garlic powder and italian seasoning to the flour mixture....VERY GOOD I will make again!

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Erica

Cooking Level: Beginning

Home Town: New Waterford, Ohio, USA

Living In: Warren, Ohio, USA

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Reviewed: Dec. 5, 2007

This chicken recipe was awesome!! The changes I made are as follows...I used chicken breast tenderloins, and knocked the baking time in half, and i added some fresh chopped garlic to the butter as I melted it. Adds some more depth to the flavor this way. My daughter absolutely devoured this! It's a keeper, and I'll be passing it on to friends.

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LadyRobanya

Cooking Level: Expert

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Reviewed: Dec. 4, 2007

Excellent! Perfect as written, no changes neccessary.

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MARILYN

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2007

I was actually really excited about this one, however, it came out very bland. I even added some garlic powder and it was still blah. Bummer:(

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Rachel T.

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Reviewed: Nov. 25, 2007

Amazing! I unfortunately went through the process of boning and skinning the chicken breast myself the first time... which I'll never do again if it can be avoided, yuck. My family LOVED it and so did I! I made eight servings for five people and there wasn't a bite left. Thank you for submitting this recipe!!!!!!

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Jade

Cooking Level: Expert

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Reviewed: Nov. 16, 2007

I never have luck with cooking chicken breasts that are not either dry or undercooked. This recipe was excellent !! Its amazing that a batter with 3 ingredients comes out so tasty. I kind of butterflied my chicken breasts and checked them after 45 mins and they were perfect and juicy. This has been the best chicken breast recipe I have ever had so far and will make it all of the time and its really easy too.

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SANDY

Cooking Level: Expert

Living In: Sebastian, Florida, USA

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Reviewed: Nov. 3, 2007

I added some chili and garlic powders, and I'm glad I did because otherwise it would have been too bland. The coating didn't stick on the chicken very well though.

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linda

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2007

Enjoyed all the flavors, and really easy to put together. Next time i will fillet the breasts, and double flour mixture for more of that taste.

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AlenaUSF

Cooking Level: Intermediate

Home Town: Satellite Beach, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Oct. 16, 2007

It was pretty good. I loved the fact that it was very tender and moist, but, I may have accidently added more salt because I didn't have enough parmesan cheese. Maybe that was a mistake. I will try to make it again some other time and not use that extra sprinkle of salt.

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Nani

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Sep. 30, 2007

I really enjoyed this recipe. It was simple to prepare and I had everything on hand. I used good-quality shredded parm which really added to the flavor and looks of the dish. I cut the recipe in half and the proportions were perfect (put any leftover flour/cheese mixture on top of the chicken in the baking dish). I pounded my chicken a little bit and only had to bake for 35 minutes. The chicken was so tender and yummy. Served with Balsamic Roasted Red Potatoes, Caesar salad, and corn on the cob.

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