Reviewed: Mar. 16, 2009

My family loved it! I did add seasonings to the cornflakes though

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LASHAY77

Cooking Level: Professional

Home Town: Mansfield, Texas, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Mar. 8, 2009

I made this with the suggestion of others- mixed some ranch dressing with the sour cream (about 3/4 cup of sour cream with 1/4 cup ranch) and brushed it on the chicken breast. I covered the dish and let them marinade in the fridge for 1 1/2 hours then coated with corn flake crumbs seasoned with garlic powder, paprika, italian seasoning and pepper. DH raved about the moist chicken and he doesn't like chicken. Thanks for a delicious and moist chicken!

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2obies

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Mar. 7, 2009

Giving it three stars, I probably will make this again. It was easy and a quick way to dress up chicken (and we buy the large bags of frozen chicken breasts, so this was an inexpensive way to add some variety to our meals). That said, I would coat the chicken VERY heavily in the sour cream and make sure that you crush the cornflakes VERY finely.

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rmoser

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Reviewed: Mar. 5, 2009

This is good...i did add some onion soup mix to the sour cream though...the chicken i used though was chicken legs, came out nice and crispy. Thank you for this recipe :)

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Amanda L.

Cooking Level: Intermediate

Home Town: Waynesville, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Feb. 24, 2009

Great recipe for moist chicken! Ranch dressing mix worked great instead of the italian seasoning.

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marbar

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Reviewed: Feb. 10, 2009

When I fixed this I added a little oinon powder and garlic powder. I found it was too dry for my Mom to eat without a sauce, so I took a can of cream of cicken soup added 3/4 can of milk and 1/2 cup of sour cream. It was GREAT. Tasted even better the second day.

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kay

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 9, 2009

Very easy and really good. I didn't have cornflakes so I used what someone else suggested, plain bread crumbs. It turned out great, will definitely make again.

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Angel

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Reviewed: Feb. 2, 2009

Pretty good. I really liked the taste that the sour cream gave the chicken, but there wasn't quite enough flavor.

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duker

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Reviewed: Jan. 27, 2009

WOW! Amazing! Made this for my my daughter and I, shes 2 and normally isnt a fan of eating at supper time. But after one bite she devoured it and wanted seconds! I followed the recipe with some additions from others, very easy to make and it dosnt take nearly as long as it says, especially with a convection oven, will make again deffinitley, thank you so much for sharing.

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Ryan

Cooking Level: Intermediate

Home Town: Dunnville, Ontario, Canada

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Reviewed: Jan. 24, 2009

This turned out much better than I anticipated. I followed some of the other reviewers suggestions/ideas because I didn't have corn flakes so I used tortilla chips. The only caution on this is that the tortilla chips made it a little more salty. I added ranch to the sour cream. Excellent. Extremely moist. I did have to cook for the full hour because I only could fit 3 boneless chicken breasts in a 9x13 and they were still partially frozen -- yes they were huge and it fed 7 people with a breast left over.

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DCNOEL

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Reviewed: Jan. 23, 2009

This was quite good. I used reduced fat sour cream (next time I think I'll use fat free) and mixed in some dry ranch packet dressing. I also put onion powder, garlic powder and Italian seasonings in with the cornflakes. Cooked for about 40 minutes at 400 degrees and it came out quite moist and delicious.

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 13, 2009

It was very yummy!!!

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anebrd

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2009

So easy to make, which is a real bonus. The directions don't say what to do with the Italian seasoning, but I just mixed it, some lemon pepper, and some pureed garlic into the sour cream. Even really big boneless chicken breasts only took 45 minutes, so be careful not to over cook this dish. Thanks for the recipe!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 7, 2009

Husband and kids loved it!!

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KathleenLusardi

Cooking Level: Intermediate

Home Town: Myrtle Beach, South Carolina, USA

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Reviewed: Dec. 23, 2008

This was good with some minor adjustments. First I crushed the corn flakes in a food processor and it was quick and easy. I added 1 pkg of hidden family ranch to the crushed corn flakes along with 1 teaspoon of garlic salt, onion powder and paprika and the chicken came out very flavorful.

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bub6958

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 10, 2008

Overall this was a really good recipe and very easy. Typically I find recipes dont call for enough cook time and I felt like this one called for too much. No biggie though since I am a borderline finatic about watching my food cook. I made the mistake of overseasoning like a few others did. Wasnt bad just didnt need as much seasioning as I thought. Will definitely do again with minor adjustments.

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lea9178

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Reviewed: Dec. 3, 2008

Very good, quick and easy chicken. I made this chicken because I had everything on hand, and needed something quick for dinner. It turned out great, I would eat it again! I read the reviews and added ranch dressing to the sour cream, tasted great!

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Lindsey

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Reviewed: Nov. 29, 2008

I have never made chicken breasts that turned out this moist! I used rice krispies for the cereal and it was great. Also I used about a half cup of sour cream and refrigerated the coated chicken for a half an hour. My only complaint is that the breading on the bottom of the chicken was mushy.

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