Garlic Lover's Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Joey Joan
Reviewed: Feb. 6, 2013
This was so good I will be making this again. Easy flavorful and the aroma as it cooks is out of this world. I have never had chicken breast turn out so tender and juicy before.
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Photo by Joey Joan

Cooking Level: Expert

Home Town: Clarkston, Michigan, USA
Living In: Hainesport, New Jersey, USA
Reviewed: Feb. 20, 2013
Made this recipe last night and it was AWESOME! Only alternations I made was to leave out the salt for the bread crumb mixture and substituted butter for margarine. Even my partner said "can't wait until we make it again!" Thanks for the wonderful recipe!
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Cooking Level: Beginning

Home Town: Aloha, Oregon, USA

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Photo by Cathy C
Reviewed: Feb. 18, 2013
This recipe is amazing. The smell of it cooking is to die for. I followed the recipe pretty close, but I didn't have 14 cloves of garlic so I used what I had which was about 10. I melted the margine in a saucepan over the stove with the garlic, then I added the lemon juice. Next time I would omit the second amount of salt, I don't think it needs it as it is very flavourful with just the garlic. You don't need 1/4 cup of olive oil, I used just enough to coat each breast. Definitely will be making this again. Thanks for a great recipe.
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Photo by Cathy C

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada
Photo by ashleymarie856
Reviewed: Feb. 11, 2013
I made this recipe exactly as written, EXCEPT for three additional spices added: Italian, oregano, and basil. This made a nice, full 13x9 inch pan dinner, and my son and husband loved it. My husband ate two big pieces of chicken and has dished up the leftovers for work tomorrow, but he couldn't stop picking at the leftovers as he was dishing it up. He deemed this as possibly his new favorite meal, so thank you very much for posting this recipe. I will be adding this to our monthly menu for sure. I didn't think any of the flavors were too overpowering, but we are all big cheese and garlic lovers, so I can see where someone who wasn't so keen on the Parmesan and garlic flavors would probably want to cut back.
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Photo by ashleymarie856

Cooking Level: Expert

Living In: Negaunee, Michigan, USA
Reviewed: Mar. 6, 2013
I think maybe it had too much lemon juice in it, and I also found it to be really greasey. I did notice it was salty, even without the addition of extra salt. Sorry, it sounded fantastic, but it just didn't turn out as I'd expected.
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Photo by Scott M.
Reviewed: Feb. 16, 2013
I omitted the salt from the parmesan/crumb mixture, and this dish was still WAY TOO SALTY. I will make this again because I think there is potential, but will not marinate the chicken in a brine solution. An Italian dressing marinade may work nicely.
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Photo by Scott M.

Cooking Level: Intermediate

Living In: Elburn, Illinois, USA

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