This was very good. The chicken had great flavor and was really moist. Thanks for sharing

Very, very yummy!!!

I would give this recipe 4 1/2 stars. I liked the way the top of the breasts crunched up, but the bottom was a little mushy, even though I flipped them halfway through. I doubled the amount of creole seasoning I used, which added a nice kick, but next time I will halve the butter and add an equal amount of mayonnaise to the mix before coating. I think that will give it an extra zing. I baked mine on a cookie sheet, and 40 minutes was perfect for juicy boneless, skinless breasts.

This is great! I use bread crumbs instead of corn flakes and added a little more cheese as well. My boyfriend and I love this when we want to indulge a little.

This was really tasty. I used bread crumbs instead of corn flakes and it turned out good. I also put a little extra cheese on top. Will make again.

We loved this recipe! I followed it exactly and it was excellent. I think adding more cheddar cheese would make it even better.

This chicken came out great! I didn't have corn flakes on hand, so I used bread crumbs instead. I also added extra cheddar cheese for the last 10 minutes of baking to make the chicken extra cheesy. Yummmm.

Easy to make!!! Very Tasty!!! I did NOT add the cayenne pepper, and the kids loved it. After one bite my 6 year old son said "You should make this more often."

This is a GREAT recipe!! I have made it when company comes over and they always love it. I have also replaced the cornflakes with crushed Ritz Crackers and replaced the creole seasoning with a packet of Ranch dressing to do a tangy Ranch Cheddar version, and it is good too!

This was very easy preparation, and chicken came out juicy.....but the Creole seasoning along with the cayenne pepper made the coating too spicy for us. Next time, I will change the seasonings.

This was just okay, seemed to be lacking something in flavor, although the chicken came out very juicy and the dish is super easy to make. I did as other reviewers suggested and used bread crumbs and put the cheddar cheese on during the last 10 min. I added more garlic powder, some onion salt and a little poultry seasoning and it was still lacking in flavor. I only needed to bake the chicken 30 min. and turned the breasts half-way through.

We liked this but didn't quite get the Cheddar Cheese. I found it just browned on top and didn't end up adding much to the chicken. I think next time I would leave it out. I think next time I would double the amount of spices. I was really expecting more of a zing to this. Also, I just baked them on a regular baking sheet and boneless, skinless chicken breast halves only take 20-25 minutes (maybe 30 for really large breasts). I don't see the need to bake them for 40 minutes. I did find the chicken was really tender and juicy. I don't know if it was just good timing (not overcooking) or if the butter helped with this. I would make this again. I gave it 4 stars on the assumption that this would have more zing by doubling the spices.

This was fast, easy and even my toddler loved it. I'll be fixing this again.

This recipe is very tasty. I didn't have any corn flakes so I used bread crumbs and it still turned out great. I added some crushed red pepper for extra spice. I cooked it for 15 on one side, then flipped it over, added some more cheddar on the top and cooked for another 15 minuts. We loved it, I don't understand why noone else has tried this recipe, its worth trying. Thanks Ty.

This was good, quick and easy. All requirements in my book. I didn't have corn flakes, so used cracker crumbs. It came out a little salt, but I suspect that was my fault. I used 1/2 the butter to dredge the chicken and poured the rest over the chicken before baking. I also turned chicken 1/2 way through cooking, but didn't find it helped all that much to crisp the other side. My breasts took about 30 minutes to bake and were perfect.

Why would I not pick 5 stars? It's my version!!!