Reviewed: Jan. 10, 2008

I think it would be a 5 if I did it right. I cover the dish when baking and it was quite moist in there.

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darb

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2008

Pretty good. I took into account what others wrote though and modified. I did use the butter and it came out a little soggy in some spots. My 8 year old didn't like it for some reason but my 22 month old did.

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nicole

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

I made this today and it tasted pretty good. The only problem was it was a little bit dry. I used a lot of sour cream and I even marinated it with sour cream and zesty italian dressing. Maybe I cooked it too long. It baked for about 50 minutes. My guests seemed to like it though.

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Jessica2505

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Reviewed: Jan. 7, 2008

This turned out PERFECT! Like all the rest, I made many modifications to it. I only used four breasts, soaked it in sour cream for 2 hours. In the meantime I crushed two cups of corn flakes, 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. I only baked for 50 minutes @ 350. Then served with homemade mashed potatoes and steamed sweet corn. My boyfriend that is very finicky and raised his nose up when I told him what I was making for dinner... licked his plate clean! It was GREAT!

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kbresler

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Dec. 29, 2007

I made this recipe and it came out dry, stuck to the pan and was not pleasing to the eye. I will stick to pan fryin my fried chicken..thanks anyway dont mean to be so frank but jus call it like I see it..Gave one star for flavor

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Twinky

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 23, 2007

My family and I really enjoyed this recipe. I will be making it again soon.

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Felicia

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Reviewed: Dec. 22, 2007

We really like this one. I love how easy it was.

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Bri

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Reviewed: Dec. 18, 2007

We loved this idea! The sour cream made the chicken sooooo moist! I used the advice of refridgerating the sour cream coated chicken by placing it in a zipper baggie and letting it thaw that way. I was actually looking for a good lemon pepper chicken recipe and adapted this to make an incredible lemon pepper chicken! It was fantastic! I also used this idea to make chicken parmesan that was amazing! Thanks for the idea! We'll have to try it the original way when we have corn flakes in the pantry!

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PARTYOF8

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Woods Cross, Utah, USA

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Reviewed: Dec. 18, 2007

I found this recipe to be okay. It was a little bland for my taste, and I used a lot of sour cream! We ate it and got full, however, I don't think I will make it again.

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Jamie1975

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

This was a fantastic recipe! I loved the chicken and sour cream. Even my very picky kids loved this! The chicken was perfect and tasted great. We are big into sauces, so we topped it off with a sour cream, buter, garlic salt, bay leaf and pepper sauce. We heated the sauce and poured it right on top of the chicken. It was perfect.

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GAmom29

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Reviewed: Dec. 14, 2007

This was fantastic. I was having guests over for dinner and made this dish. It got rave reviews. I used other recommendations - 6 c. cornflakes, refrigerating chicken coated with sour cream for an hour, garlic & onion powder in crushed cornflakes. I also mixed onion soup mix with the sour cream because I did not have any of the other suggestions on hand. It was delicious!! Definitely make a lot, I had 6 breasts of chicken and 6 guests and my husband was looking for more! This will be a staple chicken dish in our house. I only gave 4 stars because I altered the original recipe.

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cook4fun

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2007

pretty good. i love baking chicken for how moist and tender it is afterwards but the flaky crust was almost too much breading for me. but it was still a good base chicken -- doused in bbq sauce, we loved it.

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pinkpigeon

Cooking Level: Intermediate

Home Town: Naples, Campania, Italy

Living In: Memphis, Tennessee, USA

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Reviewed: Dec. 11, 2007

I really like this. The sour cream makes the chicken creamier. I used italian seasoning bread crumbs instead of the corn flakes. I also added some Mrs. Dash Italian seasoning. We also added mozzerella cheese on top. I loved it! It was easy!

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Sarah

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Reviewed: Nov. 30, 2007

I thought this recipe was pretty good, but not great. I seasoned my chicken breasts with S&P and garlic & onion powders, coated them in sour cream (used way less than the recipe called for, maybe 1/3 c) and let them chill for about an hour before pressing into crushed corn flakes. I baked them on a rack over my cookie sheet so the bottoms wouldn't get soggy. I felt that the tops remained soggy where I drizzled the butter (again, I used a lot less than called for) and had to cook too long to get them crispy on the edges. I did raise the over temp to 400 as I pounded my breasts to about 1/3 inch thick and cooked them for about 35 minutes. Pretty good for not frying them, but not as good as fried chicken breasts. I may try frying them in olive oil next time rather than using my standard egg/bread crumb coating.

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BERDISA

Cooking Level: Expert

Home Town: Plantation, Florida, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 27, 2007

Excellent Dish. I made my own modifications. For those who complained about not being very flavorful, this is what i did. I seasoned my thick chicken breasts real well first with Garlic salt, Pepper, Italian seasonings.(Generous amounts) then in a large zip lock bag, i added half sour cream, half ranch dressing, tossed the Chicken in there and marinated overnite. It really brings out the flavor, then i used the shake and bake hot and spicy mix, added my own seasonings to that because i love spicy, So added more Italian seasonings, a little garlic powder, Parmesan cheese, drizzled with butter. I put foil at the bottom of my baking dish, made a difference in the cleanup and browning of the chicken, I agree with someone, 60 min is way too long for this dish, i baked it at 400 for 35 minutes.Let me tell you, it was soo moist and tender, i literally used my fork to cut the chicken, never used a knife. And talk about Flavor. Its worth the extra step of marinating it overnite. Thank you for this recipe.

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txraised

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Reviewed: Nov. 26, 2007

We thought that this chicken was great! Very tasty. I added ranch mix to the sour cream, which gave it flavor. The corn flakes give the chicken a nice crunchy coating as apposed to bread crumbs. This is definitely going in my recipe box!

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Jessica

Cooking Level: Intermediate

Living In: Spencerport, New York, USA

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Reviewed: Nov. 20, 2007

Wow. Bonelss/skinless thighs- Special K cause I ran out of cornflakes. Everything else- just like the recipie called for. The family (of six) was impressed! I rarely cook dinner - this was very, very delicious! and very, very easy! I actually surprised myself! I was hoping to get thirds! (hey guys)- here's a hint: make alot- you'll thank yourself later that you did!

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Konalei

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

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Reviewed: Nov. 13, 2007

We really enjoyed this dish and will make this recipe again!

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lyndaslp

Cooking Level: Intermediate

Home Town: Bastrop, Louisiana, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 11, 2007

Very good and very easy!

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Brett

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Reviewed: Nov. 11, 2007

I made this last night and it was GREAT! I did add ranch seasoning to the sour cream and Parmesan cheese and garlic powder to the corn flake crumbs, then when it was all in the pan I sprinkled feta cheese on top. About 50 minutes and it was done. My picky boyfriend even loved it!! :)

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Shannon

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Best Chicken Ever

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