Reviewed: Jan. 2, 2009

Didn't use butter; used olive oil for garlic; soaked chicken in buttermilk before dipping in garlic; added onion soup mix to bread mixture

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Reviewer:

sf_taster

Reviewed: Dec. 1, 2008

I was impressed with this! I used store bought bread crumbs and reduced the amount per the reviews. I still had plenty! I put the rest of the crumbs on the bottom and the top of the chicken. I used boneless breasts and bumped up the temp to 375 for 30 minutes. Check the chicken after 20 minutes.

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Reviewer:

Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

Reviewed: Nov. 18, 2008

We liked this well enough, but I thought there were way too many flavors going on. Garlic, mustard, parmesan, worchestershire and onion are all really powerful flavors. If I were to make it again, I would leave out the ground mustard and the onions. I think that would let the parmesan garlic flavor stand out a bit more.

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Reviewer:

Annabelle

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Troy, Missouri, USA

Reviewed: Nov. 11, 2008

I halved the recipe because I didn't need 8 servings and I omitted the mustard powder because I didn't have any. I used about twice as much garlic and I also probably used more fried onions than the halved recipe called for. This was by far the best chicken I have ever made. It was juicy and very flavorful. This one is a definite keeper!

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Reviewer:

Tanya

Cooking Level: Intermediate

Reviewed: Nov. 6, 2008

Yummy!! I followed the recipe exactly, but didn't have enough bread crumbs so I crushed some ritz cracers. The chicken was so moist!!

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Reviewer:

KSTEP

Reviewed: Nov. 6, 2008

The flavor was outstanding. However, it came out a bit soggy and I had a difficult time getting the onions to stick to the chicken. I pounded my onions in a plastic bag, to a slightly smaller size so I wouldn't have the problem of them not sticking. I still had the problem so, next time I will pound them to a much finer consistency. I served this over bow-tie pasta with red sauce drizzled over the top of the chicken and a slice of mozzarella melted on top of the sauced chicken. Delicious.

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Reviewer:

Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Iuka, Kansas, USA

Reviewed: Oct. 8, 2008

Turned out very tender and moist. Thanks!

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Reviewer:

Meganco

Living In: Waukesha, Wisconsin, USA

Reviewed: Sep. 14, 2008

Don't skimp on the French Fried onion brand.. If you get the off brand, it will ruin the recipe (I made that mistake)

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Reviewer:

Courtney

Cooking Level: Intermediate

Living In: Ashland, Kentucky, USA

Reviewed: Sep. 10, 2008

This dish was flavorful but super dry. My husband liked it but I didn't care for it too much.

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Reviewer:

janet377

Cooking Level: Intermediate

Living In: Corona, California, USA

Reviewed: Sep. 6, 2008

Super delicious! I would make it again with no changes. I've had variations of this without the fried onions and mustard powder. Adding those extra ingredients just gives it a little extra zing of flavor.

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