Reviewed: Oct. 12, 2009

nice recipe. chicken was juicy. the bread crumb coating did not get cripy for me-so the topping was a bit dry. good overall and really easy. next time not as much bread crumbs on top

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Maureen

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Reviewed: Oct. 12, 2009

Very good. My family loved it. Next time I will will try baking on a cookie sheet, with a rack to lift it up, so the bottom will be crispier.

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Blessed

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Reviewed: Oct. 11, 2009

Great recipe: Easily altered to fit individual taste.

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loisln77

Cooking Level: Beginning

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Reviewed: Sep. 16, 2009

Yummy!

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missy

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Reviewed: Aug. 31, 2009

This dish was wonderful!!! Hubby devoured two pieces of chicken! Made a couple of changes to the recipe..instead of parmesan cheese, I used grated cheddar cheese b/c that's all I had. I omitted the french onions b/c I didn't have them and I completely forgot to add the mustard, which I had intended to add but I managed to forget it. Even with my changes and my forgetfulness this dish came out great! This will be on regular rotation and hopefully next time I can remember to add the mustard and pick up some parmesan cheese at the store :-)

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AGGIE778

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2009

I tried this receipe and it came out just wonderful. I didn't have any can French-fried onions but it the dish seemed just fine without it. Will definitely keep using this recipe.

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NyxAngel

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

My husband loved it! I increased the garlic and double dipped the batter. If you make the full recipe and double dip, you should double the butter mixture.

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LKP

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

This was quite yummy and my boyfriend loved it! I did add extra garlic after reading several reviews (and I love the flavor anyway). I used chicken tenderloins which took much less time to cook but didn't get as brown as I would've liked. Otherwise, I thought the recipe had great flavor.

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his little baker

Cooking Level: Intermediate

Home Town: Townsend, Delaware, USA

Living In: Dover, Delaware, USA

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Reviewed: Apr. 23, 2009

Very Tasty, & easy! This is very moist, & has a wonderful flavor. My husband who is not a real fan of chicken, thought that this was great! A big hit.

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nanlees

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Reviewed: Apr. 18, 2009

Family loved it. It did make way too much bread crumbs. I would cut that in half or reduce it by 1/4. I didn't have dry mustard, so I put dijon mustard in the butter instead. My husband can't stop talking about this dish. He said it is the best dinner we had in a long time.

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FUZZYG565

Cooking Level: Expert

Home Town: Des Plaines, Illinois, USA

Living In: Palatine, Illinois, USA

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Reviewed: Apr. 9, 2009

This was extremely good, but there was way too much breading left over. I put it in a ziplog bag and put it in the freezer for next time.

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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Apr. 3, 2009

Very delicious! Easy to make, and most ingredients I already had on hand. I used 2 boneless breasts and approx. halved the bread crumb mixture and cooked 35 minutes. I will add this to my chicken repertoire!

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heatherly

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Apr. 3, 2009

I love "easy" and "different". This was both. Dipping the chicken in the garlic/butter/Worcester sauce really added some zip! I will make this again!

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ABBYJOE

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Reviewed: Mar. 15, 2009

Very tasty, the coating got a bit soggy so I might try to bake on a rack next time. The only thing I would add is that I used a pastry blender to combine the bread crumb mixture so that the onions were smaller and more uniform in size.

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Ellen J

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 5, 2009

I'm not usually a fan of baked chicken that has breading (as opposed to frying) but this was excellent. I think maybe the worchestire is the secret. I cut chicken breasts into strips and make chicken tenders with a big salad and my family loves it. and believe it or not, but this chicken tastes even better cold the next day...yummy leftovers! thanks for the great recipe!

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Lorie

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Reviewed: Feb. 16, 2009

I have been using recipes from this site for years, but, this one is the one that made me write my first review!!! It is so unbelievably easy to modify, and still turns out YUMMY! I used oatmeal (quick oats) instead of bread crumbs, and did not have any mustard powder on hand, so I used a bit of deli mustard in the garlic/butter mixture. Added some poultry seasoning and black pepper to the dry ingredients, and I also used boneless chicken breasts! Oh MY MY! This is a keeper for sure!!!!

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Lisa W.

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

I used a little less of the bread crumbs and broiled the dish for the last 2 minutes. Superb

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Lois

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Reviewed: Feb. 12, 2009

Kids liked it, hubby said yuck. I thought it was mushy but tasted ok. I wonder if it was mushy because I used the rest of the breading/onion mix... which there was way too much of...

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Anne

Cooking Level: Intermediate

Living In: Mishawaka, Indiana, USA

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Reviewed: Feb. 1, 2009

This is a very flavorful way to wake up boring baked chicken. It has a wonderful garlicy taste that goes very well with the french fried onions and bit of mustard powder. I followed the recipe exactly and was not disappointed! My four children gobbled it up and declared it, "mom's best chicken EVAH!"

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KariKake

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

Very moist and tasty. I used boneless chicken tenders and added just a dash of garlic powder to the butter mixture. I did as suggested and cut the breading mixture in half...which was the perfect amount. The whole family approved!

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