Reviewed: Oct. 24, 2008

WOW, one of the best chicken recipes on here. My husband and 1 year old loved it! The chicken was so moist and the cheddar was just the right amount; not too overpowering. I did let it cook about 15 mins longer than suggested.

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wifey

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: Oct. 21, 2008

meh.

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Rex

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 13, 2008

pretty good, stayed moist but maybe needed a little more flavor.

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ELLIEMAC

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Reviewed: Oct. 12, 2008

Great recipe. I used corn flakes because thats all I had on hand. I also crushed some cheddar french fried onions to add to the bread crumbs. Will make again.

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Josh

Cooking Level: Expert

Home Town: Pine Island, Minnesota, USA

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Reviewed: Oct. 9, 2008

This dish got mixed reviews... I modified the recipe as follows - I used panko bread crumbs instead of the rice cereal, added 1/4 tsp. onion salt to the flour mix, and liberally sprayed Pam in the pan rather than using the 1/4 cup of butter originally called for. My husband felt like it was a little bland, but the rest of us enjoyed it.

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Lynn

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Reviewed: Oct. 9, 2008

This was delicious and super easy. I didn't have rice crispies so I crunched up some townhouse crackers instead and it was grand.

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Aerin

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2008

I really liked this recipe, and so did the company I had over that night. The only thing I did differently is to put the chicken in the broiler for a few minutes to make the cheddar/breadcrumb topping crunchy and crispy. I also used a garlic and parsley seasoned breadcrumb mixture instead of the plain kind. Will be making again.

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No Nrg

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2008

Excellent chicken! I added more spices to the flour mixture to kick up the flavor. I also subbed Stove Top stuffing for the cereal, I just crushed it up finely. And I used mozz cheese instead of cheddar. Excellent, and we will have it again!

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Boos_Mommy

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Reviewed: Oct. 5, 2008

This recipe was very good. I didn't put the butter on at the end (followed reviews and thought too much butter as well). Came out great! I will make this again.

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Sep. 28, 2008

This was really good. I was a little leery at first, but decided to give it a try. My husband and kids love it. I followed the direction on everything except cheese. Since my family LOVES cheese I added more. It is now a family favorite.

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Elizabeth

Cooking Level: Expert

Living In: Acworth, Georgia, USA

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Reviewed: Sep. 18, 2008

This is really good and my boyfriend really liked it too. I used Cornflake Crumbs instead of rice crispies, only because that's what I had on hand. next time I will use more cheese. I will be making this again and again.

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IRISHGINA74

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Parma, Ohio, USA

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Reviewed: Sep. 12, 2008

We really liked this. I didn't have Rice Crispies, so I subbed in Cheddar French Fried Onions, it was delicious. Also, added about a tablespoon of sour cream to milk/egg mix. Delicious.

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sweetcarolinecook

Cooking Level: Intermediate

Home Town: Ligonier, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Sep. 9, 2008

I thought this would be complicated to make, but I was wrong. It's so easy and uses ingredients that I usually have around, so now I make it all the time! The only thing I do differently is I don't cut the chicken breasts in half, and I bake them at 350 degrees for 45 minutes and they come out perfect everytime.

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Monica

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 6, 2008

I made this for the in-laws and my family and it turned out amazing!! I coated the chicken in a sour cream and ranch seasoning mixture instead of the egg. It was tender and extremely flavorful. Great recipe!!

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Robin S.

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Aug. 27, 2008

AMAZING. My husband and I loved it.

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Jenna

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Reviewed: Aug. 21, 2008

I made this recipe tonight for company and it was a hit... I followed the directions exactly and it turned out wonderfully!

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Blueheaven244

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

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Reviewed: Aug. 19, 2008

This was quite tasty. I didn't have cereal, so I used 1/2 cup panko (Japanese breadcrumbs) (as well as the called-for Ital. breadcrumbs). It was great and my kids loved it too. And, I cooked it for the suggested time and it was perfect. Other reviews said to cook for 10 additional minutes, but it would've been overcooked then. Thanks!

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SARAHMARIESTONE

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Reviewed: Jul. 31, 2008

What would I do without this website!? Another spectacular recipe for boneless, skinless chicken, which gets pretty ho-hum if you eat alot of it. Crispy and flavorful- you can't go wrong with this one. I coated the chicken with sour cream before coating them with flour, and didn't add any butter on the top. Followed everything else exactly-Fantastic.

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Raiven

Cooking Level: Intermediate

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Jul. 30, 2008

this was a pretty good recipe...I tend to like sauces with my chicken so maybe that is why I'm only giving it a 3. Still very tasteful though.

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Nikki

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

My husband loved this dish immediately. I didn't use the butter in the bottom of the baking dish just a non-stick spray. Will definitely make this again.

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