Reviewed: Nov. 11, 2009

I think the breasts needed a bit more butter/parsley filling, but besides that - awesome :D I used fresh minced garlic cloves and chopped green onion in place of the powders.

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Chef Boy Ar De Angelina

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Reviewed: Oct. 28, 2009

Delicious, followed other reviewers and used egg wash, then flour to seal in butter. Let sit in fridge, then I dipped chicken in ranch dressing diluted with milk and rolled in plain corn flake mixture. Thank you for the recipe.

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redneck gramma

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

I have been baking chicken using this similar recipe since I was a kids. But I've always used rice krispies instead of corn flakes.

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rearanchchef

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 4, 2009

I use the same recipe but instead of cereal I make my own bread crumbs with the seasonings on them. I toast them in the toaster oven with the seasonings on them then crush them in a bag before using them to coat the chicken. Everyone is always amazed I am able to whip something so different up in a jiffy. I keep the butter frozen in batches so I can make just two pieces, if I need to.

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SAMS1RUCA

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Reviewed: Jul. 29, 2009

This was a good dish. I only had two cups of the frosted flakes, so I also added peanut butter puff cereal and it still turned out good. The kids liked it, so it's in the rotation now.

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kpinsonat

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Jul. 28, 2009

Very tasty dish. Next time, I think I might add a few more seasonings to it, as well as doubling the butter mixture. Oh, and use colorful toothpicks so I can find them easier.

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Caitlin

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2009

Mu husband loved this recipe. I used eggs instead of the butter milk and I added a lot more parsley than is said. I also added a few red chilli flakes for a little head. Great and thanks for sharing this wonderful recipe.

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KIRANG

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Reviewed: Apr. 13, 2009

Very moist and flavorful. Will definitely be making this again.

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ReJean

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: Chesterfield, Indiana, USA

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Reviewed: Mar. 25, 2009

We loved this. I used fresh garlic rather than powder for both the butter mixture and the coating, and used crushed rice crispies and bread crumbs for the coating. Very crunchy and delicious! Will make for a crowd next time.

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jrbigzy

Cooking Level: Expert

Home Town: Cornwall, Ontario, Canada

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Reviewed: Dec. 19, 2008

This is a very good, simple recipe!! I followed the recipe exactly and it came out great. Only thing is next time I think I will use fresh garlic and maybe a few more spices just to really get that flavor in there. As is, this recipe is great though! Will be making it again!

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RLWEYGANDT

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Reviewed: Dec. 6, 2008

This was really good. I rolled the breasts in an egg/flour mixture and refrigerated that for a few hours. I used bread crumbs. Really really good! Thanks

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S2BR1

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Reviewed: Nov. 20, 2008

Instead of using the cereal, use instant mashed potatoes instead. I mixed the instant potatoes with 3/4 cup of grated Parmesan cheese and it was crispy and delicious!

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TOI_LOUIE

Cooking Level: Intermediate

Home Town: Fremont, Ohio, USA

Living In: Hamburg, New York, USA

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Reviewed: Nov. 20, 2008

The chicken was great, but I think I flunked on the "crunchies," as they ended up more like "soggies." FYI-Frosted Flakes has a new product that is called "Frosted Flakes Gold" which is honey coated, that's what I used. Worked like a charm.

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Leighann

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Reviewed: Oct. 3, 2008

This is a good recipe. I gave it four stars for the breading. I think next time, and there will be one, I'll go with regular corn flakes as others have. The sweetness was just too much for me. Also, for all the garlic powder in there, I couldn't taste it at all. I think the sweetness of the cereal is taking away from the other flavors. A cast-iron skillet makes flattening a breeze. I had that done in no time. I think I spent more time crushing the cereal. Thanks for sharing this recipe.

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WifeyJo

Cooking Level: Beginning

Living In: Cannon Falls, Minnesota, USA

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Reviewed: May 26, 2008

We like this pretty well. I didn't have corn flakes, so I used crushed corn chips. Very crispy! I used chopped garlic in my butter mixture. I also salted & peppered the chicken breasts after pounding them, and also added a little dried basil. Next, I secured with toothpicks, dunked in egg beaters, and then coated in crushed corn chips. I melted more butter, added in more chopped garlic, and used that to grease my baking dish. Turned out very well - even my picky kids ate it.

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Angie

Cooking Level: Intermediate

Home Town: Charlottesville, Virginia, USA

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Reviewed: Apr. 7, 2008

Totally delicious! I used ordinary cornflakes rather than honey coated.

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SuzieSmyth

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Reviewed: Jan. 23, 2008

I have made it a few times already and have now changed it up- I use fresh garlic (usually atleast 6 or 7 cloves) and I've been adding a TBSP or 2 of lemon/black pepper marinade(the regular ol'kind in a bottle for marinading chicken) to the butter mixture to give it a bit more of that lemony flavor that I've had in other kiev recipes. thanks for sharing this one jessica! the picky kids request it atleast once a week, I'm a big fan of how its not a fried recipe full of too many calories.

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julie

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2008

A very good recipe - I used packaged corn flake crumbs (much easier) and an egg wash instead of the buttermilk. I had a minor amount of butter leakage during baking - but the chicken swas still tasty. I used fresh garlic in both the butter mixture and the corn flake coating (4 cloves all together). I'll make again, trying for an even tighter seal.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Dec. 17, 2007

I used egg/flour instead of buttermilk...and regular corn flakes. Also, I made a slit in each of the chicken breasts and inserted the butter slabs in those. It kept the chicken moist and prevented leakage. Yum!!

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Sara S.

Cooking Level: Intermediate

Home Town: Elkhart Lake, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 3, 2007

This recipe was good but not fantastic. I find pounding chicken to be a pain and this recipe wasn't worth it. I did like how it was baked and not fried. I changed a few things. I used plain corn flakes and not sweetened. I also followed others' suggestions and dipped in seasoned flour, egg, then the corn flakes. I wanted a tighter seal. This had very good flavor but it's getting 4 stars because it was a pain :)

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