Reviewed: 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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TALCOTT

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Reviewed: Mar. 25, 2008

My family LOVED this chicken-even my picky husband. It was so easy to make- that I let my 5 and 8 year old children make it. I personally found the flavor odd with French dressing- but we all have our different tastes! Would recommend at least trying it.

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CHRISTY4

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Reviewed: Mar. 19, 2008

Your recipe was okay tasting to me, but my husband really liked it. I'm sure I'll make it again. Thanks for this recipe.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Feb. 4, 2008

This chicken turned out soggy for me. I cooked it for way over the recommended time to try to get the breading at least a tiny bit crunchy...never happened...the chicken turned out really chewy and stringy and the breading soggy...won't try again.

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Lindsey

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Dec. 8, 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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gghaupt

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Reviewed: 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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Mary

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Reviewed: Nov. 21, 2007

I can't really rate this yet, but all I can say is that you need to use a good brand of French dressing. I used a cheap bottle, and the entire thing smelled like cider vinegar. Sure enough, it was the third ingredient under sugar and high-fructous corn syrup.

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YHWH Bread of Life

Cooking Level: Expert

Living In: Newark, Delaware, USA

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Reviewed: Nov. 18, 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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a.gibson

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Reviewed: 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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A. Pups

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Reviewed: Jun. 14, 2007

I used Italian Dressing and Italian breadcrumbs like NicoleKR suggested. It was fantastic. The boyfriend really liked it.

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Pepper

Cooking Level: Intermediate

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Reviewed: May 30, 2007

Like Shake N Bake, but better! This was so easy. I needed to use up some French dressing, which I normally don't buy. We let drumsticks sit in the dressing overnight. We also ground up some garlic croutons to make breadcrumbs. The chicken was great. I'd buy French dressing alone just for this recipe.

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BKnorman

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Reviewed: May 5, 2007

I loved the taste of the chicken w/french dressing. It just didn't seem to be enough flavor. I think next time I will let it sit in the dressing for awhile. I used herb-seasoned bread stuffing crumbs and they worked great. I had to cook the chicken alot longer than stated.

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walker

Home Town: Union, West Virginia, USA

Living In: Ocala, Florida, USA

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Reviewed: Apr. 15, 2007

WOW was this easy and really good. I used ritz crackers instead, more of a buttery flavor and added some garlic salt and rosemary seasoning in with the crackers--great!!!!! Will make again!!

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Jennifer

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Reviewed: Apr. 14, 2007

I used ranch dressing with this and my kids (& hubby) LOVED it. Definately a keeper for those nights when you just don't have the time to go all out. Thanks!!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Mar. 30, 2007

This was great very moist and tender. I however, swayed from the recipe, I used creamy french dressing and bread crumbs which I put some grated parmesan in and some other seasonings. Everyone loved it, I'd make it again my way of course. I can see how corn flakes could be kind of blah tasting.

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Little Lu

Home Town: New Berlin, Wisconsin, USA

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Reviewed: Mar. 8, 2007

This one is on high rotation at my house. I use boneless, skinless thigh fillets, a no-oil balsamic dressing and a stuffing mix flavoured with parsely, sage, rosemary,thyme and marjoram. Then I bake the chicken until I can smell it! Perfect every time.

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CarrieLou65

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Mar. 7, 2007

Made this tonight and like others subbed some stuff. I used fat free Italien dressing and Italien bread crumbs. Had to bake an extra 12 minutes to get rid of the pink meat.

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FNHWG

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Reviewed: Feb. 14, 2007

Very good. I'll definitely make this one again.

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Joni

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Reviewed: Feb. 1, 2007

I made this using the ranch dressing & Italian bread crumbs. It turned out delicious and moist. BUT - the chicken wasn't done 30 minutes - it took more like an hour for it to be fully cooked. I will definitely make this again.

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Pammie

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Reviewed: Jan. 12, 2007

This was a really great recipe!! I did change a few things though...I didn't have french dressing so I used a mixture of Italian and Ranch Dressing...I also used italian bread crumbs instead of the cornflakes...I also used 10 chicken tenderloins instead. Me and my mom really enjoyed it! thanks for sharing!!

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