The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 9, 2008
I was interested in trying this recipe but, since my husband and I are trying to drop a few pounds, I decided to omit the sour cream from the recipe. I replaced it with some diet creamy ranch dressing, added a touch of Parmesan cheese and onion soup mix to the corn flake crumbs, fresh cracked pepper, seasoning salt, onion powder, garlic powder and parsley flakes. I baked the chicken for about 50 minutes and served it with baked potatoes and glazed carrots. My family loved it and my daughter couldn't stop eating it, even though she normally dislikes most chicken dishes. Thank you for this recipe -- it was delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 1, 2008
I thought this was ok, but do not make it if anyone you're serving dislikes sour cream. My husband hates it, but sometimes I can sneak it in the recipe, knowing it'll be disguised. Not so with this recipe. You can totally taste the SC. I liked the fact that it was different than any chx I've made, but I found that it did not do well for seconds the next day. The cornflakes are all soggy and it just didn't have the same overall taste. Was my family fed for a night? Yes, absolutely. So thank you for that :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 28, 2008
The sour cream overpowered the flavors, in my opinion. My husband was the only one who would want this again. I will use this recipe again, only I'll either scale down the sour cream or simply dip the chicken in milk instead.
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Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 26, 2008
Absolutely wonderful! I followed the recipe as is except I made for 4 servings. Thanks for sharing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 24, 2008
Great recipe. I made this tonight and it went over very well. I did follow many of the other "cooks" suggestions in regards to extra cornflakes, less sour cream (1 cup) and I added the half packet of ranch mix, plus a little paprika. This was a wonderful recipe, and the chicken turned out very moist. Thank you. I will be sure to add it to the list!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 8, 2008
I put the chicken in some sour cream for about a half hour or less before coating it with the corn flake crumbs. I also put ranch seasoning in the sour cream and used a little salt, pepper, and garlic salt in the crumbs. A good way to crush the corn flakes is to put them in a ziploc bag and run a rolling pin over it!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Rexburg, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 5, 2008
This came out delicious! I marinated the chicken for 1.5 hours in the fridge. I baked 6 chicken breasts, adding to the recipe one packet of onion soup mix, onion salt, lemon pepper, and once it was out of the oven, drizzled lemon juice over the chicken. It was so juicy inside and crispy outside.Even the underside was crispy! My fiance loved it as well.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 5, 2008
Very, very good! I found it very messy to coat the chicken with sour cream but other than that, it was so simple and the result is delicious and the chicken is so flavorful and crispy. Like the others, I eyed the sour cream and cornflake crumbs. I marinated the chicken in sour cream and then also coated it and still used less than 2 cups. I added salt, pepper and Italian seasoning to the cornflake crumbs. It's a keeper!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 2, 2008
This chicken was pretty good. Not amazing. But it was definitely good. Couldn't taste the sour cream at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 31, 2008
I marinated the chicken in sour cream for a couple of hours before I baked. I don't really follow seasoning guidelines for most recipes because I like to use garlic salt, seasoning salt, and various other spices depending on that the dish is. With this one I did season the chicken, sour cream and corn flakes. This smelled great when cooking. The chicken cooked for the 50 minutes and I had it on a cookie sheet instead of a baking dish. This is definitely my go to for chicken breast- it was great. Thanks for sharing
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Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 29, 2008
Delicious! Even my fiance and Dad (who are not big chicken-lovers) LOVED this! I added about 1 tsp. each of salt, pepper, garlic salt, and montreal chicken spice to the cornflake crumbs. I also ommitted the butter. Baked 4 large chicken breasts for 45 mins and they were done wonderfully. So moist and YUMMY!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 27, 2008
I made this chicken tonight for my family, it was good. It is super moist & is great if your tired of doin the same ole chicken. I will make this more often! Just next time i will add some more spices..the sour cream can't be tasted much at all but it does work wonders on making that chicken nice ~n~ moist! Enjoy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 25, 2008
Tasty, but as other reviewers did, I added more spices to the breading mixture(garlic powder, seasoning salt, and more Italian seasoning - be generous as amount indicated in ingredients is a bit bland). Be generous with the sour cream, that is a good source of flavor in the chicken. P.S. - An easy way of crushing the corn flakes is to put into a ziploc bag and mash with just abotu anything.
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Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: Cedarburg, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 24, 2008
Easy to prepare. I didn't care fo rthe texture or flavor, but my husband thought it was ok to make again.
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Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 21, 2008
I thought this recipe was good and my 3 boys ages 15,12,and 10 thought it was good also..I did follow the instructions from others to put in the fridge first and that helped but I did leave it on the pan when I took it out of the oven and it still continue to cook it which made it alittle drier inside. Next time I will shorten the time in the oven and take it right off the pan..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 21, 2008
i really liked this recipe because of how easy it is to make. i cut up my chicken and made chicken salads which were awesome. i also let the chicken marinade in the sour cream for at least an hour an d that made the chicken juicy.
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Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 19, 2008
This is Tasty! Make sure to take the chicken out in time so that it's moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 17, 2008
really is the BEST chicken ever!!! myfam. L-o-v-e-d it! I used low fat sour cream as a sub the 2nd time I made it...not as good, still ok
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Home Town: Saratoga, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 16, 2008
This recipe was amazing! I was moist, tasty, and very different. I loved it as did my picky boyfriend. I used the variation by kbresler: --soaked it in sour cream for 2 hours. --In the meantime I crushed two cups of corn flakes (the best way I found to do this was put a little in a bowl at a time and then get a matching bowl and crush them between) --mixed with a half teaspoon of each; onion salt, garlic powder, Italian seasoning mix and salt and pepper. --A tablespoon on fresh grated parmesan and Romano cheese and a packet of Lipton Onion soup mix. --Drizzled with 5 tablespoon of melted sweet butter (for those that don't know unsalted butter) --50 minutes @ 350...
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Cooking Level: Expert

Home Town: Lynbrook, New York, USA
Living In: Centereach, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 16, 2008
I made this when my family came over to my new home for the first time, so I really wanted to make a good impression. No worries! They loved it! I took someone's suggestion and added ranch mix to the sour cream for a little extra flavor and it was awesome. To play devil's advocate, the meat was ever so slighty drier than I'd like, so next time I'll cook it at a slightly lower temp.
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Alpharetta, Georgia, USA

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