Reviewed: Mar. 30, 2009

My 2 year old daughter kept saying "more mommie more". We all loved it.

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TAGH

Cooking Level: Intermediate

Living In: Wynne, Arkansas, USA

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Reviewed: Mar. 30, 2009

My family loved this recipe. The chicken was so moist and juicy. I did substitute the crackers for a reduced fat garlic butter cracker and used light butter.

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Shawna

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Reviewed: Mar. 24, 2009

I followed this recipe exactly, which is what you are supposed to do if you are writing an honest review. If you make substitutions, there is no way you can review this honestly. Anyway, this was great! SO juicy and full of flavor. I used larger chicken breasts and next time I will use smaller ones because the coating was delicious! Definitely a keeper!

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cupcakesandcheesecakes

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Patterson, New York, USA

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Reviewed: Mar. 21, 2009

This was good. I crushed up the crackers a bit coarsely, which carried the cracker flavour well. I used a bit less butter and only one egg beaten with a splash of milk instead of 2 eggs. Everyone here enjoyed it. I served it with macaroni and cheese and with broccoli.

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Jillei83

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Reviewed: Mar. 21, 2009

So yummy and crispy! I cooken two chicken breasts @ 375' for 20 mins....40 mins would have ruined them. I also flipped chicken halfway through.

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*Katie*

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

Good recipe! Used 1/4 cup flour with cracker crumbs, used 1 stick of butter. I used more chicken cutlets then the recipe said, so the butter soaked up. I flipped them also 1/2 thru the cooking time. I will use garlic powder next time, not garlic salt, we don't generally cook with salt and it was a little to salty.I also added a little more garlic powder,some parmesean cheese would be good in the crumb mixture also. Will make again!

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Pam from L.I.

Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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Reviewed: Mar. 17, 2009

This recipe has topped all of my "baked chicken" recipes to date, and has taken first place with my family. The chicken stays moist, has great flavor, and the ingredients are simple and easy to prepare.

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Bonnie Lee

Cooking Level: Expert

Home Town: Quakertown, Pennsylvania, USA

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Reviewed: Mar. 15, 2009

this was very good and flavorful. it was so easy to make too. i did make some moderations as mentioned by other reviews i read. will make this again.

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Lani O

Cooking Level: Intermediate

Home Town: Pukalani, Hawaii, USA

Living In: Laie, Hawaii, USA

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Reviewed: Mar. 10, 2009

This was excellent! I, after reading several reviews, was worried this chicken would be a little bland. I was wrong! The ritz crackers made a delicious crust that permeated throughout the entire chicken breast. I just took a pinch of salt and garlic powder and sprinkled it on the chicken. My only suggestions would be to cut down on the butter a little and make sure you grind up the crackers very finely. I felt it was a bit excessive as it was pooling up on the bottom of the pan and made some of the crust a bit soggy. Delicious, none-the-less.

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elohel

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Reviewed: Mar. 9, 2009

I thought this recipe was good, however a tad bland as written. I couldn't help but seasoning the chicken some before breading it just for additional flavoring. I will probably make this again.

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Reviewed: Mar. 9, 2009

I made this recipe with fake chicken breasts, and it turned out absolutely delicious!

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MellowDee

Cooking Level: Expert

Home Town: Pembroke, Ontario, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Mar. 7, 2009

My Family LOVES this recipe. I actually cut them into small strips before I cook them, and they are just as amazing!

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DAZEDANGEL2001

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

This was very tasty. I did add 1/4 cup of flour to the cracker crumbs, after the chicken was well coated I then seasoned them with garlic/onion powder and pepper. I poured 1/2 stick of melted butter over the chicken breasts. I cooked them in a 8&8 dish, I only had 3 breasts but they were in there pretty tight. Unfortunately mine didn't turn out pretty. They tasted great though! The next day I reheated them in the oven on a pan, at 400 degrees, for about 10 min each side. They tasted great reheated, do not reheat in the microwave -- that would not be pretty! (yuck)

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ByHisGrace

Cooking Level: Beginning

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Reviewed: Feb. 26, 2009

Love it. I already had to give a copy to two of my guests. I used Ritz crackers which are already salty so I used garlic powder instead of salt. Delicious!!!

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mamadar

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Reviewed: Feb. 25, 2009

I've always had trouble with baked chicken sticking to the pan,but the butter kept it from sticking at all and kept it moist.I used 4 chicken breast halves,but they were 1 1/3 lbs.I recommend adding some extra seasoning if you have more than 1 pound of chicken.Good recipe(:

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Aimee

Cooking Level: Expert

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Reviewed: Feb. 19, 2009

Instead of dipping in eggs, coat chicken pieces (generously) in sour cream that's been mixed with 1 tablespoon of Lawry's seasoning salt, then coat in the crackers. Bake at 275 for 1 hr 15 minutes, do not skimp on the butter and do not cover with foil. It cooks slow and uncovered so that the coating does not melt off the chicken. This is an old church recipe that is so popular with everyone, they serve it when they want a big turnout.

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happywifey

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Reviewed: Feb. 18, 2009

This is tender but not a lot of taste to it. I've used many other recipes I like better

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sisselhardt

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

With a little more garlic salt this is really good. It doesn't need all that butter. I only used 1/4 cup. It came out a little bland but so juicy. I will be making again.

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