Reviewed: Jul. 11, 2008

Based on the excellent reviews, I figured I would give this a try, but was not impressed at all. We just did not care for the taste at all. In addition, the breading got very soggy on the bottom of the chicken.

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jenhalt

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Reviewed: Jun. 25, 2008

So simple and pretty good depth of flavor. The crust is awesome!

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J. Harmon

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Reviewed: Jun. 15, 2008

Great, easy recipe! I used the thin sliced chicken breasts with ranch dressing (put in ziplock bag for easy coating), then covered in italian bread crumbs with some garlic powder and baked for 30 minutes - delicious!

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amania77

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

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Reviewed: Jun. 10, 2008

My husband, who likes almost everything I make, did not like this. I didn't care much for it either...it was pretty bland. I will try it again, though, using a different type of dressing and spicing up the cornflake crumbs with a little salt and garlic powder. I will say, the chicken was tender and moist.

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ronalyn

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Reviewed: Jun. 1, 2008

A REAL KEEPER. EASY FAST AND VERY TASTY.

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LARRYANDMICKI

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Reviewed: May 31, 2008

I had some extra French dressing to use and I found this recipe. I usually do my chicken strips in a very similar manner using some well seasoned mayo and then coated in a mixture of ground crackers, corn flakes, and fried onions (we avoid commercial bread crumbs to avoid dairy.) The French dressing gave it a different, but nice taste as did using only corn flakes. It is very easy to make. It keeps the chicken moist and tender. It's a basic preparation for chicken than can be modified to suit your own tastes by varying the spices, dressings, and choice of breading. We actually liked it much better the second day cold and sliced thin on top of a greens salad.

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Mel & the boys

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Reviewed: May 23, 2008

Super Easy and my Husband and I loved it!

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Chefin' it Up

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Reviewed: May 12, 2008

This was just ok. No one in this house really likes French dressing so we changed it to Thousand Island. And I used others' advice about using bread crumbs. The breading came out decent on top but soggy on bottom. The flavor was pretty bland even though I used seasoned bread crumbs. If I try this again I will increase the heat and add extra seasonings to the bread crumbs (garlic, onion, cajun...anything) Thanks for a new one to at least try out...

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D89BUTTONS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Grain Valley, Missouri, USA

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Reviewed: May 6, 2008

This recipe is so versatile. I did not have any French dressing at home, so I used Dorothy Lynch light dressing instead and my husband loved it!

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Kari

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Reviewed: Apr. 29, 2008

I made this as directed. It was good, I thought. My table gave it mixed reviews thus the 3 stars. I will probably make again. It was moist and had a unique flavor.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Apr. 25, 2008

My husband hates salad dressing so I took a risk by making this recipe. He absolutely LOVED it and said I could make it anytime!!! I didn't change a thing!!

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hippygrl

Cooking Level: Intermediate

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Reviewed: 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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Susan

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Reviewed: Apr. 22, 2008

Simple and easy ideas. Could use your own variations as others suggested. Loved the original recipe because it helped me be creative with chicken

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CATECRUM

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2008

This was very easy to make and really tasty

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Barbara Kibler

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2008

We've made this twice ... but used foccacio croutons from Costco for the breadcrumbs. Excellent!

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HubbieCook

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 16, 2008

I gave this 4 stars because we weren't huge on the dressing selection, but we did it again with Kraft balsamic vinagrette dressing and crushed croutons (we were out of corn flakes, but those turn out well, too), and it was wonderful! Will definitely make this again.

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Robin

Cooking Level: Intermediate

Home Town: Logandale, Nevada, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 15, 2008

I do not know if this is a honest rating or not since I did make changes. I used chicken thighs and let them soak in Good Seasoning Italian Dressing and then rolled in seasoned bread crumbs (did not have corn flakes on hand). My husband and teen son loved this chicken and so did I. I will definitely be making this again. Next time I will try it with the cornflakes.

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BarbB

Cooking Level: Expert

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Reviewed: Apr. 14, 2008

This is a great way to seal in the juices in the chicken and so very versatile.

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Rhonda

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Reviewed: Apr. 14, 2008

used microwave combo on grill with skinned chicken, kids love it! 25 minutes om combo - cut some potatoes in halve and grilled at the same time A winner recipe!

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Peter

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Reviewed: 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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June G.

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Easy Baked Chicken

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