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Easy Baked Chicken
SUBMITTED BY:
R.A.S.
PHOTO BY:
MARIO1
"One of the easiest chicken recipes I know and always a hit!"
RECIPE RATING:
Read Reviews
(63)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 skinless, boneless chicken breast halves
1 cup French dressing
1 1/2 cups cornflakes cereal crumbs
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the dressing in a shallow dish or bowl for dipping. Do the same with the breadcrumbs. Dip the chicken breasts, one at a time, in the dressing, then in the breadcrumbs to coat. Place chicken in a lightly greased 9x13 inch baking dish and bake in the preheated oven for 25 to 30 minutes.
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REVIEWS
Reviewed on Nov. 19, 2007 by a.gibson
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a.gibson
Nov. 19, 2007
I love the idea of this recipe, but I like everyone else did not use French dressing and who eats cornflakes anymore. I have made this twice once with Caesar dressing and breadcrumbs mixed with Parmesan cheese, and tonight with a cheese and garlic Italian dressing and again breadcumbs w/Parmesan. I baked at 360 for 40min. Both turned out very moist and had great flavor. Hope this helps.
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25 users found this review helpful
I love the idea of this recipe, but I like everyone else did not use French dressing and who...
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Reviewed on Mar. 29, 2008 by TALCOTT
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TALCOTT
Mar. 29, 2008
I made this recipe to suit my diet. I used 1 cup of non-fat ranch dressing and 1 1/2 cups of non-fat garlic croutons. This was excellent.
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17 users found this review helpful
I made this recipe to suit my diet. I used 1 cup of non-fat ranch dressing and 1 1/2 cups of...
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Reviewed on Dec. 10, 2007 by gghaupt
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gghaupt
Dec. 10, 2007
Fantastic! Not only is the flavor and crunchiness out of this world, but this recipe knows chicken!!!! She bakes it only 25-30 minutes, not like other website "chefs" who advise baking 1-1/2 hours! That's TOUGH chicken. Also, I had some leftover gravy and stuffing that I mixed together and placed it over the chicken breast halves. This was another alternative!
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10 users found this review helpful
Fantastic! Not only is the flavor and crunchiness out of this world, but this recipe knows...
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Reviewed on Jul. 17, 2007 by A. Pups
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A. Pups
Jul. 17, 2007
We used ranch dressing and breadcrumbs- Very tasty. I poured the ranch into a ziplock and threw the chicken in and shook it around and hit with a rolling pin a few times- the chicken came out very moist, and there was no mess from 'dipping' the chicken into the dressing. Will make again, even the picky husband loved it- took about 45-50 mins to bake.
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10 users found this review helpful
We used ranch dressing and breadcrumbs- Very tasty. I poured the ranch into a ziplock and...
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Reviewed on Jun. 4, 2004 by
TchrJrHi
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TchrJrHi
Jun. 4, 2004
I tried this because the rating was so high, but had low expectations because of the ingredients. Unfortunately I was right. This just didn't suit our tastes. All as well, thanks for the post.
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6 users found this review helpful
I tried this because the rating was so high, but had low expectations because of the...
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Reviewed on Apr. 23, 2003 by NICOLEKR
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NICOLEKR
Apr. 23, 2003
The Dressing gave a great marinade. I used Italian Dressing and added Italian seasonings to the bread crumbs. It was a hit over rice! Thanks.
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6 users found this review helpful
The Dressing gave a great marinade. I used Italian Dressing and added Italian seasonings to...
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Reviewed on Apr. 24, 2008 by Susan
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Susan
Apr. 24, 2008
Easy & quick. The whole family enjoyed it. I must say that I find msot of the reviews for this recipe odd... if you completely change it, how can you rate it?
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5 users found this review helpful
Easy & quick. The whole family enjoyed it. I must say that I find msot of the reviews for this...
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Reviewed on Apr. 15, 2008 by Rhonda
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Rhonda
Apr. 15, 2008
This is a great way to seal in the juices in the chicken and so very versatile.
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5 users found this review helpful
This is a great way to seal in the juices in the chicken and so very versatile.
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Reviewed on Apr. 14, 2008 by June G.
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June G.
Apr. 14, 2008
I've made this without the salad dressing for years, and it always comes out crisp, moist and delicious. I use the cornflake crumbs or breadcrumbs,but always add some garlic powder and, occasionally, dried oregano to the crumbs. I found that the crumbs will adhere beautifully if the chicken is just damp. A few tiny dabs of butter or margerine on top, and bake 350 for 40-45 minutes. I never seem to find the chicken breasts with the wing attached these days, but they are delicious that way.
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5 users found this review helpful
I've made this without the salad dressing for years, and it always comes out crisp, moist and...
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Reviewed on Dec. 8, 2007 by Mary
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Mary
Dec. 8, 2007
I really liked this recipe and so did my husband!!! I read that reviews and I cannot wait to try this with Honey Mustard! I am also going to try to make the "chicken fingers". It's just too simple and too good! THANKS! AGAIN!
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5 users found this review helpful
I really liked this recipe and so did my husband!!! I read that reviews and I cannot wait to...
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