The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 20, 2005
This recipe was good. Some changes that I made... I didn't have any french fried onions but this was still fine. I didn't want to use a whole 1/2 cup of butter, so I used probably 1/4 and then added water to the garlic/worcestershire mixture. The recipe might have been better using the full amount of butter but we thought it was just fine cutting back. This took about 36 minutes to cook.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 17, 2004
Wonderfully moist & flavorful chicken. So easy to prepare too. Thanks for sharing!!
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 1, 2004
My whole family loves this! The french fried onions are the best part!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 27, 2004
I thought this was pretty good. A little too tastless for me though. I like a lot of flavor. Thanks
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Cooking Level: Expert

Home Town: Santa Maria, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: May 29, 2004
Very tasty! My family loved it and we'll make it again. Reading from others I used only one cup of bread crumbs and added 2 tsp. garlic powder and it was perfect. Adjust the baking time for the type of chicken-cut you're using and it will turn out great, thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 11, 2004
This recipe was delicious and the chicken was very moist. I used boneless chicken and it still turned out great. Everyone loved this recipe and liked it even better the second day and chicken stayed moist upon reheating. Cover it though when reheating in oven.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 24, 2003
My boyfriend has made this twice in the past month - it is excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 14, 2003
Very, very yummy! I used margarine, instead of butter and accidentally bought boneless, skinless chicken breast strips (didn't realize it until I was getting ready to make it). My husband loved the taste, and went back for seconds. The chicken was moist and juicy, and I cooked mine uncovered for 35 minutes. My six year old like it as well, and said I should cook like "this" more often. This will definitely become a staple chicken recipe in my house. Thanks so much, Jennifer, for sharing!
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Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 17, 2003
I found this dish to be very delicious! It's definitely a new recipe for my chicken dinners. I'm happy to have a new way to fix chicken for my family. My husband wants to know if there is a way to substitute butter for something low-fat? Otherwise...EXCELLENT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 20, 2003
My friend Susan made this last weekend, and I've never tasted such tender chicken. The butter really seems to gives it a full rich flavor while the french-fried onions give it an unexpected crunch. Goes well with about any side dish.
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Home Town: Temecula, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 7, 2003
Chicken was great!! Used italian seasoned bread crumbs. Next time I will use more garlic then called for. Cooked covered and chicken was juicy. Excellent recipe!
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Cooking Level: Intermediate

Home Town: Palatine, Illinois, USA
Living In: Lakemoor, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 25, 2003
Yum! Just don't cook the chicken too long, just follow the recipe exactly and they turn out fabulous!
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Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 31, 2002
I am very picky about chicken but this chicken was fabulous. I used boneless chicken breast halves.
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: Hebron, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 21, 2002
This turned out great. I use boneless skinless chicken breasts and cut the breading ingredients in half - there's still plenty of breading. Also, if you don't have French-fried onions on hand and don't feel like going to the store, this recipe is still tasty without them.
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 18, 2002
Easy and very tasty -- I used a little more butter and alot more garlic, and needed much less bread crumbs. I also crumbled the fried onions, so they would stick better. Definitely a keeper!
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Cooking Level: Expert

Home Town: Patterson, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 4, 2002
Excellent chicken recipe! When making this, I love using fresh bread crumbs. I just throw whatever type of bread I have in the house (even bagels in desperation) into the food processor. It really makes a difference. I also used a ton more garlic then called for only because we're totally addicted. If you don't have the onions in the house, it still tastes awesome. I personally don't mind having extra bread crumbs because I usually sprinkle them around the chicken and when dinner is done and eaten, I like to nibble on the buttery, toasty crumbs left in the pan. I know, I know...very bad, but sooooo good!! Hey, the cook has to have fun once in a while!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 16, 2002
I used half of the crumb mixture and only 4 breast halves. I still used the same amout of butter mixture, it was good but we would all like more garlic flavor! Next time I'll double or maybe triple the garlic!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 5, 2002
This was so good! One of my favorites! I agree with the others though, you need to cut down on the bread crumbs. For 4 chicken breasts I scaled the recipe for 4 but used 1/2 c. crumbs, 1/4 (3 oz.) can onions. It did take closer to 40 minutes to cook.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 24, 2002
It is wonderful!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 3, 2002
I bake this when I want to make a meal for a sick friend or someone who's just had a baby. Everyone (including kids) loves this!
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