Reviewed: Nov. 9, 2008

My husband said this was the best chicken he's ever had... moist and delicious.

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Kerry Newton

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

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Reviewed: Nov. 6, 2008

Awesome! My kids devoured this. I marinated the chicken breasts in sour cream mixed with onion soup mix (gluten free ... my son is celiac) for about an hour and a half. I then crushed GF corn flakes in my food processor and tossed them with garlic powder before coating the (very thick) breasts. I baked at 350 for 40 minutes and they were perfect. This will stay in our rotation!

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ASHBETH

Cooking Level: Expert

Living In: Lexington Park, Maryland, USA

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Reviewed: Nov. 5, 2008

This is my favorite chicken but I use another version which is adding 1 tablespoon of Lawry's seasoning salt in the sour cream, adds immense flavor and softens the meat. I also use Ritz crackers, crushed fine, for a buttery flavor too. I bake at a lower temperature 325 for 1 1/2 hours. This ensures that the coating doesn't melt off of your meat, plus do not cover with foil this causes the coating to come off. Make sure you let the chicken rest for 15-20 minutes, allows the coating to stay on the chicken when biting into it.

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happywifey

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Reviewed: Nov. 4, 2008

This was okay. My husband liked it. I'm not sure if it was the temp or the sour cream, but our chicken was a bit soggy.

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MG

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

This was a very good recipe for my family and I. I'm positive that I will make it again. Thank You.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Oct. 29, 2008

Chicken was moist and delicious! I changed this a little though: I used grill seasoning instead of the recommended italian, and I used finely crushed corn tortilla chips because I was all out of cornflakes (oops!) it still came out great! Thanks for the recipe!

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Halo

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 23, 2008

Delicious, easy, tender & moist! I substituted fat-free sour cream, & it turned out great!

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LA

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Reviewed: Oct. 23, 2008

Very good and very easy, but the cook time is a little off. I took mine out after 45 minutes and the chicken was a little overdone. Loved the crispy coating though, so thanks for the recipe!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Oct. 16, 2008

Very good will make again

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LARRYANDMICKI

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Reviewed: Oct. 15, 2008

Great, simple and quick recipe! I definitely added more spices, as others suggested which made it more flavorful. I was a bit skeptical how would trun out, but actually I loved the corn flake "crust". It was crunchy and the chicken was very moist. I, however, only cooked it for about 40 minutes and it was done perfectly. Thanks for sharing!

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ShelbyMPaulk

Cooking Level: Intermediate

Home Town: Baroda, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Oct. 15, 2008

I am a beginner at cooking and I made this for a party of eight. It came out amazing. Everyone gobbled theirs up. I used frosted flakes instead of cornflakes which I was worried it would be to sweet. It turned out very well. I didnt measure the sour cream out just coated them. I also used diferrent seasoning like seasoning salt, onion powder, galic and rosemary. Just a lil pinch. Would make again.

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bmkblp

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Reviewed: Oct. 14, 2008

All I can say is it is the best chicken ever!!!!!!

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Mandy Page

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Reviewed: Oct. 9, 2008

Great recipe, very easy to make. I only had to cook mine for 45 minutes, any longer would have over done it so make sure you watch the time. Will definitely make again.

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CANUCKY

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Reviewed: Sep. 26, 2008

These were really good I would just add herbs or spices to increment the flavor.

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miri

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Reviewed: Sep. 17, 2008

This was really very delicious. I wouldn't change anything, but would add to be sure that you dont over-season the corn flakes. I like alot of flavor, so i added season-all and some other seasonings to the cornflakes. This was a (my) mistake! this made the recipe way too salty. Anyway this was delicious and the chicken was moist. it got a little messy in the preparation, but thats to be expected. thanks for a new recipes to change things up!

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Le12ahw

Cooking Level: Intermediate

Home Town: Boyertown, Pennsylvania, USA

Living In: Treviso, Veneto , Italy

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Reviewed: Sep. 16, 2008

Simple and good! What else could you want?

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California Cookin'

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Sep. 16, 2008

This was very tasty. I ground the cereal in my food processor so I was able to give the chicken a nice coating. I also added some seasonings to the crumbs before coating. I eye-balled the sour cream and just put a dallop on each breast and rubbed it on. I would make this again (especially since it's baked and not fried!)

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 8, 2008

The recipe wasn't as great as I thought it would be, the cornflakes didn't really stick to it well and I ran short of the cornflakes fast so I had to add more. I followed the recipe exactly and the chicken came out kind of greasy with the cornflakes falling off, I had to be very careful. Me and my fiance are very cautious about eating healthy, so the greasiness after it was cooked and other things kind of turned us away from making it again.

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Chantille

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2008

The possibilities for this chicken dish are endless. For seasoning I used Italian seasoning & garlic powder. But, you could use any combination of spices you wanted!

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