Reviewed: Feb. 11, 2009

I used roasted vegetable ritz and cut up the chicken into nuggets. I also only used 1/2 the butter that was called for and used a 8x8 dish. Was delicious.

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THOMPSON07470

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Reviewed: Feb. 11, 2009

This a a real winner. I was out of eggs so I coated the chicken in mayo then dipped in crumbs, it was the absolute juiciest chicken I have ever prepared. Served with mashed potatoes and roasted broccoli for a easy yummy meal. Definately a keeper.

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DEEVA1

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 10, 2009

This was a great meal for my family! My boys (3 & 5) loved it and so did my wife. Thanks for sharing the great recipe!

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Working Dad

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Reviewed: Feb. 7, 2009

Yummy, yummy, yummy! I marinaded the chicken breasts first - in lime juice and some seasonings because it was all I had. Someone mentioned marinating it with lemonade - that sounds good for next time. Chicken turned out very moist. The one thing I will likely do next time is brown the chicken before putting into the oven to crisp up the coating a bit more.

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Inkbrain

Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 5, 2009

This recipe is great instead of crushed crackers I used plain nacho chips crushed up with garlic powder, paprika and cajun seasoning.

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Regan

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Reviewed: Feb. 5, 2009

This was very simple to prepare and came out very good. My family gobbled all 5 pieces!!

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Julnlisha

Cooking Level: Intermediate

Home Town: Roselle, New Jersey, USA

Living In: Springfield, New Jersey, USA

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Reviewed: Feb. 4, 2009

This was pretty good, and the whole family ate it, which is always a good thing! I sprinkled the chicken with salt, pepper, and garlic powder before the egg and crackers. I only used 1/4 cup of butter and that was plenty. I'll be making this again.

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lswebs

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Reviewed: Feb. 3, 2009

It's okay, nothing too special. Pretty buttery for our tastes.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Reviewed: Jan. 28, 2009

Easy recipe to follow, moist, delicious! Thanks!

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Jenni T.

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Reviewed: Jan. 28, 2009

I've made this a few times and it is great as is! I followed the recipe exactly and wouldn't change a thing. Thanks for a great and easy recipe!

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mclark

Cooking Level: Intermediate

Home Town: Boothwyn, Pennsylvania, USA

Living In: Prospect Park, Pennsylvania, USA

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Reviewed: Jan. 27, 2009

I have been resisting this recipe for a long time because it seems so unhealthy and so plain. I made it last night when there was literally nothing left int he house to cook - I was surprised at how good it was! I did add some basil and garlic to the egg wash. I also cut the butter in half, but drizzled some olive oil on the chicken as well. The time/temps were perfect, the chicken was juicy and very flavorful. I'm sorry I waited so long to cook this one!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Jan. 24, 2009

This recipe was fantastic!! I took the tips from the other reviewers and my kids could not get enough. The only thing I did different was to use breast strips instead of full breasts cut in half.

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Rachel O

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Madera, California, USA

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Reviewed: Jan. 24, 2009

The kids loved this chicken - the buttery flavor is wonderful. Thanks for a keeper!

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Karen Meadows

Cooking Level: Intermediate

Home Town: Long Lane, Missouri, USA

Living In: Saint Charles, Missouri, USA

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Reviewed: Jan. 23, 2009

I doubled this and used chicken thighs. I've been cutting back on our salt intake so I used garlic powder. I also added a tsp. of italian seasoning. Even doubling it, I thought that a cup of butter might be a little excessive. I melted half of a stick of butter and that was more than enough to drizzle over eight chicken thighs. I think if I would have done more, it would have been too much. I'll update this once we've tried this at dinner. EDITED: Excellent. I'm really glad I didn't overdo it on the butter. What I used was just enough. I think if I make this again, I'd add more spices to jazz it up more.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jan. 22, 2009

I followed this recipe to a T. I have to say I am a bit disappointed. The crust was a bit soggy and didn't turn out as the original photo. The flavor was only in the crust, beyond that was just plain flavorless chicken. It was juicy, but I cut the time down to 30 minutes, any longer would have dried it out.

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Jen

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Reviewed: Jan. 21, 2009

This is so good. Did just like the directions. Nice and moist. Good dunked in hot wing sauce.

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Sabreana

Cooking Level: Intermediate

Home Town: Columbiana, Ohio, USA

Living In: Shelbyville, Kentucky, USA

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Reviewed: Jan. 18, 2009

I REALLY liked this. I would make it at least once a week, it was so easy and delicious, but unfortunately my husband thought it was completely bland. I am going to try to use it as a base recipe and add lots more seasonings and such, so maybe he will like it. Even though my husband wasn't impressed, I am giving this recipe 5 stars because I thought it was fantastic!

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monty

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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Reviewed: Jan. 16, 2009

Wow! Excellent recipe. Like others, I made a few changes. I lightly sprayed the bottom of the baking dish with cooking spray, and skipped the butter. I added 1 tbsp of Italian seasoning and 1-2 tbsp or parmesan cheese to the crushed crackers. Instead of using garlic salt, I used 1 tsp of Garlic Plus (Club House). Thanks for the recipe!

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