The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 2, 2009
Too much lime - it over powered. My family not a big fan!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 2, 2009
My family really enjoyed this recipe. I might would change up the lime sauce just a tad but overall it was delicious. My chicken breasts must have been huge because once they were pounded, they were the size a dinner plate! I cut them in half and doubled the recipe.
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Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA
Living In: Wetumpka, Alabama, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 2, 2009
OK but not great. A little too acidic.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 28, 2009
Very nice variation for chicken. Rave reviews by family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 27, 2009
This is a wonderful recipe and definitely a hit with my husband. I saw someone said that they're greasy, but mine really don't turn out that way. I fry them in very little olive oil in a non-stick skillet and remove all the oil from the pan before putting in the butter. I also squeeze two good sized limes and put less butter than the recipe calls for which makes it a bit tangier and less fatty. I'm also pregnant and can't tolerate dill at the moment, so I use chives and cilantro instead. EXCELLENT. I'm sure it's great with dill too, but not for preggo lady. :-) Happy eating!
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Cooking Level: Expert

Living In: Gardendale, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 27, 2009
I loved this recipe! The only thing different I did was season the chicken with salt and pepper before coating it in the bed crumbs. Super easy, tasty, and a good way to work out the days frustrations by being able to hit something with a mallet!!!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 23, 2009
I pounded the breasts, but did not coat them in the crumb mixture. Sauteed them until brown and then removed them from the pan. I deglazed the pan with the lime juice and a little white wine. Added sage, (it was what I had on hand) and then gently stirred in the butter. Delicious and easy!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Downers Grove, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 23, 2009
I love this recipe, it was a litle greasy so I am thinking about baking it next time. The sauce was nice and tangy and even though there was a large amount of butter, i wouldnt change it at all!
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Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 23, 2009
Not your regular chicken! Tasty and different. I made the recipe healthier by using only 1 Tbsp butter, 1 Tbsp light butter spread and 1/2 cup chicken broth. I also used fresh dill/chives. Wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 21, 2009
We really enjoyed this recipe. Something different to do with Chicken. I did salt and pepper the chicken before coating it as my son would not eat it with the sauce so I didn't want his piece to be too bland. I oven cooked the chicken for 30 minutes at 350, cut the butter down to 4 TABS and added 3 TABS of white wine. I decided I wanted a thicker sauce so I added 1/4 cup of milk and a little cornstarch thickener. I had used what I felt was two small limes worth of juice. It was way tart so I added a squirt of honey to tone it down. This was even better as left overs! Will definitely make again.
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Hopewell, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 20, 2009
This was really good, I did, however, add extra lime juice because I LOVE lime.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 16, 2009
Sometimes chicken breast recipes can be very dry. This was an absolutely wonderful exception. I did add chicken broth so that there was adequate sauce. I have a similar lemon chicken recipe that calls for chopped sweet onions. I believe I'll try adding the onions next time. Thanks for this delightful recipe.
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Cooking Level: Intermediate

Home Town: Fremont, California, USA
Living In: Mckinney, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 15, 2009
My family loves this one!
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Jay

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 13, 2009
I made this last night and it was so good! My family loved it, even the kids. I gave it 4 stars because I made a lot of changes to fit my taste. I took other peoples advice and used 1/2 the butter and added some chicken broth to the sauce. I also thickened it up with a little corn starch and water and used green onions because I had some and didn't have chives. I seasoned the chicken breasts with some garlic salt and pepper before breading and also seasoned the bread crumbs with a little salt and pepper. I thought they would be too bland without some seasoning. Overall, a good recipe, you just need to tweak it a little to suit your taste. My husband loved it and I will definitely make it again.
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Cooking Level: Intermediate

Home Town: Turlock, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 12, 2009
This was one of the best receipes ever - I could hardly stop eating it. Used only 3 tbls of butter and it was delicious. I will double the sauce receipe next time - not enough sauce for 4 breasts. I will make this at least once a month. Thanks for the receipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 11, 2009
Love, Love, Love. A Family favorite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 7, 2009
Great flavor! I always marinate my chicken with a marinade of some sort to match the recipe first. This one use a garlic and herb by Lawerys. With that you don't need the egg batter for the bread crumbs.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Fair Haven, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 6, 2009
This was delicious! I used cracker crumbs instead of bread crumbs - I'm sure either would be fine. The chicken was flavorful, juicy and tangy. We LOVED it!
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Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 3, 2009
Love breaded chicken! This was a lovely recipe. Only change was to try to cut calories by following someone's suggestion to 1/2 the amount of butter in the sauce by cutting it with chicken bouillion (3 TBSP butter / 3 TBSP bouillion). The sauce was the perfect accent to the breaded chicken - 4 min per side on medium was enough. Served with mashed potatoes mixed with sauteed shrooms.
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Ron
Photo by Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 2, 2009
We were extremely pleased with the recipe. The cooking instructions when followed to the tee resulted in an extremly moist chicken. The tangy lime and butter with herbs gave it a nice taste. I am anxious to cook this for other family and friends, I think they would enjoy.
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Cooking Level: Expert

Home Town: Pacoima, California, USA
Living In: Moorpark, California, USA

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