Reviewed: Sep. 11, 2009

yummy

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cookinteacher

Cooking Level: Intermediate

Living In: Clayton, North Carolina, USA

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Reviewed: Sep. 11, 2009

I used half the butter this recipe called for and completely forgot the garlic. Just salt and pepper worked very well. This seems like it will be a good recipe to try with different spices.

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CLR

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Reviewed: Sep. 7, 2009

delicious, moist chicken. i cut the chicken into quarters instead of halves for smaller portions. we cut pieces of butter to put on the chicken before baking. probably only used about 1/8 cup butter. we baked it for 25min per another reviewer's suggestion.

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MWANG78

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Reviewed: Sep. 7, 2009

Our family loves this! My teenage daughter can make it easily on those days when I can't make it home in time to get dinner together. We use a "Ritz" type cracker and cut the chicken breasts into more manageable pieces. It makes it sort of like chicken nuggets without the frying. Yum!

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JIMMYJOE

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Reviewed: Sep. 4, 2009

This recipe is very Juicy, Moist, and Easy. I was confused on what buttery crackers to use so I used Club crackers. I'm curious as to what other people used. I took some advice and cooked it for only 30 min and only added 1/3 cup butter. I also added onion powder. I cut my breasts into long stripes. I love the way its moist where the butter is and kind of crunchy on top b/c the cracker crumbs. I will make this for a family get together.

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Crisswell

Cooking Level: Beginning

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Reviewed: Sep. 4, 2009

so moist, so juicy, so easy! Its a keeper!

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jennyhahn1

Cooking Level: Intermediate

Living In: Galloway, New Jersey, USA

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Reviewed: Sep. 2, 2009

It was alright, there is room for improvement though. Spices need punching up.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 30, 2009

This was an easy and delicious way to make chicken. Instead of garlic salt I used garlic powder as we aren't big on salty foods. I also baked on a low rack on top of a cookie sheet so that both sides were crispy and brown. The family loved it. Served with fried potatoes and green beans for a quick week day meal. Thanks.

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StephanieV

Cooking Level: Expert

Home Town: Carrollton, Texas, USA

Living In: Coppell, Texas, USA

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Reviewed: Aug. 29, 2009

This is such a great recipe! Even my daughter, who does not like chicken unless it is a McNugget, loved it. I used chicken strips instead of the chicken breast and it was really good. It took less time to cook as well which is a wonderful thing when you have 3 kids going in different directions. Thanks for sharing this one!!!

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AMYELAPIERRE

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Reviewed: Aug. 25, 2009

Was really good but was disappointed with the top not being crispy at all, it just turned out soggy for some reason. I even followed other reviews too. Great with mashed potatoes!! Will make again and do something different with the topping!

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chocolate lover

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Reviewed: Aug. 18, 2009

This was super good! Big hit with my family, even the baby loved it! Only thing I did different was cooking it in a smaller dish with a little more butter. I will definitely be adding this to the rotation!

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Ali

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Reviewed: Aug. 16, 2009

I have made this dish many, many times. I've used it as a base recipe to try some variations as well. For example, instead of dipping the chicken breasts in egg, I have tried ranch dressing as well as plain old mayo. Both keep the chicken breast very moist and tender, and it helps create some variety to the recipe if you make it often. To ensure that both sides stay crispy, I usually put the chicken on a greased Pampered Chef cooling rack that is then on top of a rectangular Pampered Chef baking stone (the cooling rack balances perfectly on top of it). This allows the air to circulate under the chicken and avoids one side getting soggy. Great recipe!

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Paige

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

this was really good, i went a little over board with the garlic salt and it was too salty but that was completely my fault. chicken came out tender and juicy, had a nice garlic buttery flavor. served it with mashed potatos and made gravy out of the drippings in the baking dish.

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vanessa

Cooking Level: Intermediate

Home Town: Homer, Alaska, USA

Living In: Ipswich, Queensland, Australia

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Reviewed: Aug. 10, 2009

Great recipe but if you want to make it more interesting add some meat tenderizer, lots of garlic salt, and chicken seasoning to the bread crumbs and add a little steak sauce and worcestor sauce to the eggs. mix the breadcrumb seasoning and beat the egg dip. sprinkle chunks of butter all over the tray and chicken not just the sides, add a thin layer of the breadcrumb left overs on top of the tray, over the chicken and butter and it will taste incredible Or dont change the recipe, either way its great.

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momargarciopara

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Reviewed: Aug. 9, 2009

I have made this over and over - husband loves it! Always says the chicken is moist. One tip is that (in my over at least), the chicken tends to be done 5 minutes before the suggested cooking time. Also, I tried cooking this using "I Can't Believe It's Not Butter - Light" and it was not as good. Use the real stuff!

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Amanda B.

Cooking Level: Beginning

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Reviewed: Aug. 1, 2009

Easy, delicious, tender, and moist. I will never use the "Shake and Bake" product again. There is no comparision. Followed the advice of other reviewers and used 1/2 stick butter and baked for 30 minutes at 375 degrees.(Baking time was appropriate for the size of boneless, skinless breast I had on hand - larger breast will take more time) No other changes were necessary. However, I wish the coating was a bit crisper. I will experiment next time. Thanks.

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TENNISMOM

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

My wife said this is the best so far.

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scott44fd

Cooking Level: Beginning

Home Town: Rockford, Michigan, USA

Living In: Canton, Georgia, USA

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Reviewed: Jul. 25, 2009

My whole family loved this! I did have to tuen my chicken in the middle of cook time and also added 5 mins on broil make it darker.( but I may have had to do all that cuz my oven is a litte older i am sure) but it was geart

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mandie423

Cooking Level: Intermediate

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jul. 24, 2009

My chicken soaked up most of the butter so I didn't have a sauce everyone is talking about. Also, it never crisped up. But it had good flavor and stayed moist. Just not what I expected.

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Chris

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Reviewed: Jul. 21, 2009

Very good, easy and quick recipe. I made a variation of this last night with items that I had on hand and it turned out very well. The butter definitely helped the breading "stick" to the chicken.

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