Reviewed: Aug. 13, 2009

delicious... my hubby loved it! No changes

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jnicole527

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Reviewed: Aug. 11, 2009

Simple and tasty. Perfect for me!!!

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Ember36

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Reviewed: Aug. 11, 2009

Good and quick and easy.

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stacey

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

Very easy and very yummy. The chicken comes out moist and the flavor is fantastic. Serve with some pasta and you've got a meal or even a mid-day meal

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TPFEISEL

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lancaster, Ohio, USA

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Reviewed: Aug. 10, 2009

This is really good when you need a quick, easy meal. If you prefer butter flavor, you can use melted butter instead of olive oil. I drizzle the remaining butter/olive oil over the top of the chicken breasts.

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f1shst1x

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Reviewed: Aug. 10, 2009

This has become a regular dinner item at our house. It's so easy and SO good. Be sure and use 2 tsp of crushed garlic, not two cloves. I generally have the shredded parmesan on hand and just run a handful or two through the mini food processor prior to using in this recipe. That way I can avoid the canned cheese - although I've used it in a pinch and it's fine. Thanks for an easy, moist, chicken breast recipe!

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Teri

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 7, 2009

This recipe was just OK. It was quick and easy, but pretty bland. There are so many other chicken breast recipes that are just better. I probably won't make this again.

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rsher918

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

I didn't think it had a strong garlic flavor like the description suggested, but it was good nonetheless. I was also surprised that I couldn't taste much of the parmesan. I knew it was there, but it didn't do much. Overall, it was easy and good tasting, so I'm sure I will make it again sometime.

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Teresa

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Reviewed: Aug. 5, 2009

This is a wonderful recipe. Simple, perfect, quick dinner!

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Marette

Cooking Level: Expert

Living In: Berea, Kentucky, USA

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Reviewed: Aug. 5, 2009

This recipe was really tasty for its simplicity. I used Parmesan/Romana blend and Italian bread crumbs because that is what I had a hand. I will definitely be making this again enough though I had garlic coming from my pores the next day. ( seriously :( )

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Rachel Love

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 4, 2009

This was delicious! The chicken was moist with a great flavor. My husband asked that I keep this recipe. I used panko bread crumbs and I had to double the bread crumbs and cheese to coat the chicken well,it could be that my chicken breasts were larger as I did have to cook an additional 7 minutes. I added salt, pepper and season mix to the bread crumbs and cheese mixture, but other than that I followed the original recipe. We had it with pasta and pesto. Thank you Carol for a great recipe.

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Lisa

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Reviewed: Aug. 4, 2009

Amazing recipe! My family wasn't crazy about it, unfortunately, but I loved it. I'm a vegetarian, so I made it with seitan instead of chicken, and I also substituted matzo meal for the breadcrumbs because that was what I had on hand. My seitan comes prepackaged in smaller pieces, so I had to double the oil and breading, but this was really an incredibly simple recipe, and it tasted great. I will definitely make it again.

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Gila

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 31, 2009

This was awsome! Definately the best chicken I have ever eaten. I followed the recipe exactly.

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Wendy

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 30, 2009

This is a terrific recipe. I added 2 T. melted margarine to the olive oil mixture per another review. I think this made it too greasy so I won't do that next time. I pound my chicken breasts so they are the same thickness throughout and will cook at the same rate because I do not like it when the thin ends are dried out. Therefore, I cooked mine 30 minutes at 375°, not 425°. Perfectly juice and soooo tasty. The family says definitely a keeper.

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Susan

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

I, personally, am not a big fan of chicken, but I loved this recipe. I love garlic, and it gave the chicken a great flavor. I served it with fettucini alfredo, and sweet peas. The hubby loved it!

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Jenny

Cooking Level: Expert

Living In: Kokomo, Indiana, USA

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Reviewed: Jul. 24, 2009

Very good and easy! I used Italian bread crumbs and upped the garlic. I baked this at 400 instead of 425 because I was making the Roasted Lemon Garlic Broccoli on this site and wanted to do them at the same time. It didn't affect the quality of the meal.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 23, 2009

I LOVE this recipe! It's a great substitute for chicken parmesean and easier to make especially if I don't have eggs in the house since this doesn't call for them. My husband loves it too! We are garlic lovers!

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petite-chou

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Reviewed: Jul. 23, 2009

This has become a once every two weeks recipe for my family. My niece and nephew even devouded it! We of coarse added more garlic and cheese being that those are our favorites but over all it was an amazing dish with no leftovers!!

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GrahamsCupCake

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

This was a very good recipe. In my opinion, it was not bland at all. First, I used both chicken breasts and thighs to give options between white/dark meat. Then, I seasoned all the chicken with adobo, fresh ground pepper, and a little bit of Webber's garlic seasoning. Instead of oil I used butter and upped the garlic to about 3 teaspoons for every 4 chicken breasts. I began cooking at 400 degrees however, the breadcrumbs on the bottom of the pan started burning so I lowered the temp to 350 and cooked for about 35 minutes. So delicious - use seasoned breadcrumbs!

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