Reviewed: Jul. 21, 2009

I added Italian bread crumbs to the potato flakes and added sweet basil, Italian seasoning and red pepper. I also added some of the flake/crumb mixture over top of the chicken before cooking. The chicken came out moist, but crunchy on the outside. Its one of my husband's favorites!!

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shastaburggraff

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 20, 2009

Not sure why this is called crispy "herb" baked chicken because there are no herbs in it. But it was crispy (on one side). It was easy to prepare and clean up since I lined the baking sheet with foil as the recipe sugguested. It was also a little on the salty side. I think if I were to make this again (and I probably will since it's so easy) I would cut back on the garlic salt say maybe by half and add garlic powder to make up for the rest of the garlic taste.

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Lesa Lee

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 13, 2009

Great recipe. I've cooked this twice. The first time was pretty meh.. kinda bland. This time, however, i added a half teaspoon of paprika and red pepper flakes. I used olive oil instead of butter and garlic powder instead of garlic salt. My girlfriend raved about it, so it must have done great. She was licking the plate. Great starter recipe! Easy to fiddle with!

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TeddyB

Cooking Level: Beginning

Living In: Palm Coast, Florida, USA

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Reviewed: Jul. 10, 2009

This was delicious! The soon to be hubby and I are on a low-fat diet (Alli plan) and so we are always looking to spice things up, but stay healthy. We used Eat Well Stay Healthy thin sliced breasts. Reduced fat grated Parmesan. Smart Balance low fat butter. There wasn't a piece left amongst ourselves and our roomie. Next time I'll be better prepared and try coating the chicken with non-fat buttermilk instead!

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katylady

Cooking Level: Beginning

Home Town: Baton Rouge, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Jul. 1, 2009

This was really great! I used evoo as suggested by others, and roasted garlic mashed potatoes.

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Steph

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Reviewed: Jul. 1, 2009

I really love this recipe, and this is how I will bake chicken for now on. Sometimes I change it up by using different flavored instant potatos.

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Amanda

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Reviewed: Jun. 22, 2009

my family loves this recipe! but i rated this 4 stars because like the other reviewer i didnt like that it was mushy on the bottom so next time ill follow their advice

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april

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Reviewed: Jun. 20, 2009

Turned out nice and crispy on the inside and moist on the inside. Added extra garlic though.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Jun. 10, 2009

I really wanted to like this because it got such great reviews. I made it with two butterflied chicken breasts and baked it at 400 for 25mins on a baking rack. The chicken was crispy, but a bit dry. I might have overcooked. I had to go out to buy the instant mashed potaotes specially for this recipe when I had breadcrumbs at home. And I couldn't make the difference between the two. Also this recipe is called crispy herb baked chicken, where is the herb in the recipe? I added paprika and thyme in the mix. I thought the parmasan was a bit overpowering. I'd suggest using less. I will not be making this again...i don't even know what to do with the 2nd pouch of mashed potatoes...we prefer real mashed potatoes.

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Bcakes

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

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Reviewed: Jun. 10, 2009

This is a tasty and very easy chicken dish to make. My son commented that it would make a great chicken marinara with spaghetti. For some reason it didn't get as crunchy as I thought it would even though I baked it on a baking rack. Thanks for sharing.

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kebkew

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Reviewed: Jun. 10, 2009

My fiance loved this! He's asked me to make it several more times. Will definitely keep making this recipe.

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clondon

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Reviewed: Jun. 1, 2009

My entire family loved this. I used boneless, skinless chicken breast and Sour cream and chives potato flakes. This make the recipe. I also tried it with a Grated Romano, Parmesan, and Asiago cheese blend - fabulous. I have also dipped the chicken in an egg wash (a little milk and an egg) both methods work well. Boneless, skinless breast only take about 35 minutes though. Try this and enjoy. A great tip I recently learned - put a cookie rack on top of the cooking sheet, then put chicken on top of the rack. This keeps the chicken from getting soggy on the bottom.

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lynsey

Cooking Level: Intermediate

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Reviewed: May 31, 2009

Very good I used boneless/skinless breasts I used garlic powder instead of garlic salt and it was a still a bit salty for my taste next time I'll try unsalted butter must be the parmesan cheese makes it salty

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angel

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Reviewed: May 24, 2009

Just a few tips after a couple of tries: 1. Season the chicken and marinade a couple of hours before baking it. 2. Free your imagination to suit the taste of the marinade. I used german Bratkartofeln seasoning and it was just perfect. 3. Use extra virgin olive oil instead of butter to make sure it will have a fried texture. 4. backe the chicken on a rack and convection fuction if the oven has it. This will make the chicken chrispy. Start with 180 ºC, and finish with 210 ºC to get a golden brown colour. Enjoy your chicken.

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Alfiebcn

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Reviewed: May 22, 2009

My husband loved this so much that 1) he wished that I had made more and 2) he wanted it again the next night. I talked him into maybe once a week. I rarely get such compliments so this is definitely a keeper. We like spicy food so I added some paprika and a small amount of red pepper flakes. I used Greek olive oil instead of butter (healthier) and it turned out great. Thanks for sharing and making my night!

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Lynne Landis

Cooking Level: Intermediate

Home Town: San Luis Obispo, California, USA

Living In: Essex, Connecticut, USA

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Reviewed: May 22, 2009

I wish I liked this recipe more. The flavor was good, but the chicken didn't really get crispy...and the bottom was a bit mushy. To be fair, I might give this another try. I may have just had an "off" night in the kitchen...

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AK Cook

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Reviewed: May 18, 2009

Added a dash of Cookies Flavor Enhancer, thyme, 2-3 T of Italian Seasoned Bread Crumbs with potato flakes to equal 2/3 c., freshly ground pepper, and not all of the garlic salt called for since Mom was eating Sunday lunch here. Jesse and her raved about how moist and tender the chicken was and said it was delicious -definite keeper. I dipped each of the 3 boneless, skinless chicken breast 1 at a time in melted butter and then dredge through mixture. I have more than 1/2 of the mixture left so cut it in half next time you fix it.

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Karen1956

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Reviewed: May 17, 2009

Not sure why this is called herb chicken when there are no herbs in it. But you can easily add them. Very easy, very yummy, this will be made again.

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GingerBlue

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Reviewed: May 12, 2009

Very Good! My husband loves anything with potato in it. I used olive oil instead of melted butter and added generously parsley flakes, dried garlic, rosemary, cayenne pepper, paprika, and freshly ground black pepper to dry ingredients. Thanks for submitting recipe!

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Nesha

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Reviewed: May 11, 2009

This was really good. I halved the recipe because I was only doing two chicken breasts and I still have a ton of coating left. I added some more spices (basil, parsley, and paprika as well as some salt). Instead of using the butter I sprayed the chicken with cooking spray before coating. I also baked on a sprayed wire rack over my baking sheet in the oven. I love finding new ways to cook chicken. Thanks so much!

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