Reviewed: May 20, 2013

Love this quick & easy recipe. There are NEVER leftovers and we fight over the cooked bits of cheese in the bottom of the pan. We do this one at least once every two weeks.

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carlambarbera

Reviewed: May 7, 2013

I thought this recipe was absolutely excellent.

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Chef Tacofiller

Cooking Level: Intermediate

Living In: Alsip, Illinois, USA

Reviewed: May 6, 2013

If you want a great recipe that everyone will love try this. I make this about every 1-2 weeks and the family loves it. I just use Panko crumbs and shredded cheddar of choice and the parmesan cheese. The trick to making it great is when you dredge it in the garlic butter... make sure you get both sides covered well. My only change was cooking time... I went a little higher setting 400-425 for a good 20 mins and maybe a little longer, just monitor cooking time. If you compare this to the "KRAFT Fresh Take"... this wins hands down. Very good... : )

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R8DERMAN

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Cumming, Georgia, USA

Reviewed: May 6, 2013

Fantastic dish! I did, as most do, tweak it just a bit. I marinated the chicken in the melted butter and garlic plus added a 1/2 TSP of dry Italian dressing mix to it. I used my vacuum sealer to marinade. I also used Panko breading instead of regular breading. I find Panko crisps up much better in the oven than other breading. I made this last week and I'm making it again tonight. Hubs is an over the road driver but will be in late (2 AM) so not in time for dinner. When I told him what I was making he said, OH, make me a breast too, I'll reheat it when I get home!" and my DH is not a left-over type of person! THANK YOU, so much for sharing this chicken recipe!

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M2mom

Reviewed: Apr. 22, 2013

This was outstanding! The chicken was moist and so tender. The combination of spices with the cheese and bread crumbs was perfect. I used garlic that had already been diced (purchased in a jar) and extra cheese.

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sphogge

Reviewed: Apr. 19, 2013

This was a good recipe...however, I'm certain it would taste even better if we hadn't had to reheat it after we came back home (due to timing issues). Next time we're going to cut the butter in half and use light butter as well--it's very buttery!

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His Ruby

Reviewed: Apr. 15, 2013

We all liked this, although I would have liked the breading to be more crispy (not sure if that's possible when you bake a breading vs. deep frying). I used boneless, skinless chicken thighs since that's what I had on hand (about 10). I used the Italian breadcrumbs and a Mexican blend shredded cheese plus some additional spices (you can eyeball the crust mixture). The chicken was really moist (although a little over done at 30 minutes). I think the garlic butter is key in this recipe.

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DANIELA92

Cooking Level: Expert

Reviewed: Apr. 12, 2013

By far the greatest chicken recipe I have ever tried. There are never leftovers and everyone LOVES them.

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Cookie Mama

Reviewed: Apr. 1, 2013

Fantastic! I did need a half stick more butter to finish dipping, but my chicken breasts were good sized. Can't wait to have the rest for lunch tomorrow!

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Anne623

Reviewed: Mar. 26, 2013

FABULOUS!! I eliminated the oregano - not my favorite seasoning. I also use Panko crumbs for half of the bread crumbs. I do this with every recipe that calls for some kind of crumbs.

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