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

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.

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 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.

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