Reviewed: Nov. 4, 2007

YUMMY!! My family ate all of this chicken right up!! My 2 year old even asked for seconds!! I added a little parmasean cheese and garlic powder. I was generous with the sour cream. Next time I would probably reduce the cooking time to 45 mins as little as my oven is fairly hot. Will definitely make again, no question!!:)

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Colleen G

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2007

This chicken was not the best ever. I thought it was pretty plain although I did like the thought of sour cream as a binding ingredient. I will probably use sour cream instead of mayo in the Amazing Chicken recipe.

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MzzMolly

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 31, 2007

Loved how it turned out but I think it could use more spices...we will try again.

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Cookin4thefam

Cooking Level: Beginning

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Reviewed: Oct. 30, 2007

I gave the recipe 4 stars because I changed a few things about it. I added 1/4 cup of shredded italian cheese. (A store-bought blend of parm and asiago)I seasoned the recipe myself due to dietary constraints of the family. I also used corn chex instead of corn flakes, something I have never done before. It made a huge difference, it made the flavor unique. But the recipe is a good guideline-portions are correct, cook time is correct. Everyone wanted seconds! Make sure you make enough!

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shercat123

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Reviewed: Oct. 25, 2007

WOW! Great flavor. My fiancé never had chicken cooked this way. I AM A STAR… YEAH.. I read most of the reviews and decided to add one can of cream of onion soup and the Zesty Italian dressing to the sour cream (reduced the sour cream by 1 cup). I also reduced the cooking time to 40 minutes - because I used frozen skinless tenderloins. Also, used more cornflakes. Didn't crush them all up, which made it more crunchy. I too used parmesan cheese with each piece of chicken drizzled with butter... mmmmmmmmmmmm good. Thanks for the recipe. This is a keeper.

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Linda

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Reviewed: Oct. 25, 2007

Great, simple recipe. Sometimes I use mayo instead of sour cream; same concept, slightly different taste. I also add parm cheese to corn flakes or bread crumbs, maybe some paprika or chili powder just to kick it up a bit.

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SophiesMom2

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Reviewed: Oct. 24, 2007

Excellent! Very moist, but next time I will add garlic and increase the amount of Italian spice from 1 tsp to 1 tbsp to give it more flavour. A very yummy way to do chicken.

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Roaminggirl

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Reviewed: Oct. 16, 2007

Love the cornflake crust idea-I give it four stars because I couldn't really taste the sour cream coating-next time i will add teriyaki to the sour cream. Still, definitely great!

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Rianppg

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Sep. 22, 2007

This was very simple to make and turned out really well. I will serve this again. The coating was nice and crispy. Delish!

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PEACHYKEEN36830

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Reviewed: Jul. 23, 2007

Very YUMMY. Followed the recipe exactly and loved it. Left overs are ok, since the coating is as crunchy, but still good.

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Sherlyn

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: Jul. 18, 2007

I thought this recipe was not flavorful at all and would not recommend.

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KRH201

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Reviewed: May 25, 2007

Moonscapes

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Moonscapes

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Reviewed: May 18, 2007

A few tips: The cornflakes should be finely crushed, and measure 2 cups AFTER being crushed. (This is close to 6 cups before crushing.) Also, if you put the sour cream on the chicken and refrigerate for at least an hour, the sour cream will stick to the chicken when you add the cornflakes and bake them. You will NOT need 2 cups sour cream! More like 3/4 cup. I added 1/2 pack Ranch dressing seasoning to sour cream. I also seasoned the cornflakes generously with garlic salt, onion salt and seasoned salt. My chicken breasts were large and cooked in 50 minutes. Longer than that, they probably would have been dry. I also left off the margarine and didn't need it. With these few tweaks, this was a delicious way to prepare chicken! My husband says this is his new favorite chicken dish!

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Cindy T.

Cooking Level: Expert

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Reviewed: Apr. 15, 2007

very good! i used 1/2 cornflakes and 1/2 frosted flakes (1 tiny box each from those sample packs you get) added garlic salt, salt and pepper, and some bread crumbs to the crust mix. my 3 year old helped me 'paint' the chicken with light sour cream with basting brushes! I might add a little more garlic salt or regular salt next time, and i also left off the butter.

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Mbarry29

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Reviewed: Apr. 14, 2007

easy and quick! tasted great...chicken was very tender..

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kirsten

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Reviewed: Apr. 13, 2007

Super easy and great tasting too!

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KEVAMMI

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Reviewed: Apr. 1, 2007

This reciped was very good, my family even requested me to make is the next day, so I made it too days in a row! Deff. a keeper!

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Flute Princess

Cooking Level: Intermediate

Living In: Setauket, New York, USA

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Reviewed: Mar. 15, 2007

I used extra sour cream and I did not add any butter. My chicken turned out Moist and tender. I did cover it for the first 30 minutes. Thank you for sharing

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Coot226

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Mar. 1, 2007

Husband loved it and it's so simple (and easily improvised)! I didn't have enough corn flakes (actually, Special K) so I added grated parmasan cheese, bread crumbs, and crushed goldfish crackers. I also forgot the butter, but it still tasted wonderful!

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MPMommy

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Reviewed: Feb. 25, 2007

I've been making this for years but with a variation. I use 1-part grated parmesan cheese to 2-parts cornflake crumbs. Also, I've made this using Miracle Whip and Mayo. All are tasty!

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HNECKONE

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Best Chicken Ever

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