Reviewed: Jun. 12, 2008

Awesome! I followed the recipe exactly, except I used a little less bread crumbs and a little more onion just to use them up. Next time I make this dish, I will cut the chicken in half lengthwise (I haven't gotten the art of pounding down yet) and pour all the extra breading over it. Even the picky kids asked for seconds!

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KYAKMOM

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Reviewed: Jun. 12, 2008

This recipe is so scrumptious! I actually made chicken fingers instead and dipped them in ranch; it was a huge hit! Thank you so much for this recipe it is definitely a keeper.

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Ilovetocook

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Reviewed: May 26, 2008

This recipe was pretty good. It smelled AWESOME cooking!! It was a little soggy on the bottom but it still turned out really good. All the family seemed to like it and even reheated it the next day. So thanks for a new chicken recipe!!

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D89BUTTONS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Grain Valley, Missouri, USA

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Reviewed: May 25, 2008

This recipe wasn't as good as I antcipated it being but it was tasty all the same. I used the leftover bread crumb mixture with a pound of frozen cut green beans and sauteed them in butter over medium heat for a few minutes. It was a perfect compliment to the chicken.

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Caitlin

Cooking Level: Beginning

Living In: Seaford, Delaware, USA

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Reviewed: May 22, 2008

Excellent and so very moist. Delicious and easy to make. I'll definitely make this again.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: May 19, 2008

Great chicken, moist and flavorful. Used boneless skinless breasts, doubled the butter mix and drizzled the remainder over the top, then grated some fresh Parmigiano Regianno on top and baked for 30 minutes. Perfect!

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MOEANDSUE

Cooking Level: Intermediate

Living In: Welland, Ontario, Canada

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Reviewed: May 18, 2008

I made this with boneless, skinless chicken breast as that's our favorite. I used Panko bread crumbs instead of regular as they're my breading of choice. I did make a bit too many and so the next day I made chicken salad and it was SO good on toasted homemade bread. All in all, it's a keeper here because any dish that can serve for two meals works for me! Thanks for sharing!

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MRS. EDWIN

Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Newport News, Virginia, USA

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Reviewed: May 17, 2008

This was a very tasty recipe. My daughter made this for us and the only difference was that she used boneless/skinless thighs since that's what we had on hand.

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Proud Wife & Mum

Cooking Level: Intermediate

Home Town: Burlington, Massachusetts, USA

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Reviewed: May 15, 2008

This recipe, like others have said, is great because it's both delicious and versatile. I used onion powder instead of French fried onions, threw some French bread into the food processor for fresh bread crumbs, skipped the mustard powder since i didn't have any in the pantry, and added some flat-leaf parsley into the breading mixture since i had some on hand. Since i had a lot of breading left over, i sprinkled some of it on the bottom of the pan, laid the chicken breasts on top, and then sprinkled a little more on top along with a drizzle of more garlic butter. So good!

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Jill Raf

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

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Reviewed: May 14, 2008

We loved this recipe. I used boneless chicken, and the cook time was about 30 minutes. I could see making a little bit extra of the butter mixture to drizzle on top. Crushing the french fried onions was also a good option as well to get them to stick better. I serve this with hot pepper cheese mac and cheese and it went great together!

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Lindsay

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Reviewed: May 13, 2008

I did not like this dish at all. My family ate it but there were no rave reviews.

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Mary T

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 9, 2008

This is DELICIOUS! Since I just bought a new crock pot and have been experimenting with it, I made this dish in it. I set it on low and it was done in an hour and a half--and very nicely brown all over! There is too much breading...you can definitely cut that in half. But in the crockpot, it's moist and juicy! I did spray the bottom and sides of the crockpot with Pam before starting. This is a very easy dish to make and a great combination of flavors! This one is going to be a new family/company favorite! I made sweet potato pie and a fresh garden salad with it...YUMMY!

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Ginger

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Reviewed: May 8, 2008

This was moist and tasty! The french fried onions were a nice touch. I wouldn't change a thing!

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CookieDough

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Reviewed: May 8, 2008

Would be good if not for the parmesan chs.

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Kristi H. Whittington

Cooking Level: Intermediate

Home Town: Scooterville, Georgia, USA

Living In: Poulan, Georgia, USA

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Reviewed: May 8, 2008

I make parmesan chicken fairly regularly, and this was a nice change of pace from the usual. I enjoyed the flavor of the garlic butter with the mustard. The only thing is my chicken was not at all browned, even though it was fully cooked, so I broiled it for the last couple minutes. Also I did find the breading to be slightly soggy, however the chicken still tasted really good.

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: May 8, 2008

Good flavor, but SO MUCH breading! I cut it in half to begin with and still have a ton leftover. Guess I will have to make it again! Good occasional dish, but won't be adding it into the regular rotation.

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at-home vegan

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Reviewed: May 7, 2008

I have a family of very picky eaters, but this recipe made dinner time so pleasant. Everyone loved it! I made bread crumbs from leftover frozen italian loaf bread. Just grate the bread while still frozen. Some of the reviewers thought this was soggy. Using fresh bread crumbs absorbs more of the juices. I also increased the amount of onions by about a 1/4 cup.

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brblangton

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Reviewed: May 6, 2008

My roomies and I liked this a lot and followed the recipe almost exactly (which I usually don't do...) but I had two problems. I used minced garlic in a jar and it definitely didn't give enough garlic flavor, so I would add more next time. (Maybe the onions overpowered it, but that's fine!) Also, there was a TON of the bread crumb mixture left over, which I just poured over top of the chicken before I put it in the oven, so I recommend using less than two cups.

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