Reviewed: Mar. 21, 2002

very tasty. instead of breasts on the bone, i used boneless, skinless breasts and made sure to smother the top with leftover crumbs plus an extra half batch of butter/garlic/worcesteshire sauce mixture. cooking time was more like 40 minutes.

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patti

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Reviewed: Feb. 26, 2002

This chicken was sooo yummy... I cooked the chicken in a frying pan, since it was coated with butter anyway. I also didn't put mustard powder in the bread crumbs, I added dijon mustard to the butter mixture.. it gave it a very nice flavor. Everyone loved it!! thank you Jennifer.

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MEGWEST

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Reviewed: Feb. 11, 2002

Wonderful! I would change nothing in this recipe. I read some reviews that talked about too much breading left over. You can obviously half the breading, or: Coat more chicken and freeze the portion you won't be eating that night, or put half the breading in a freezer bag before dipping chicken and freeze it for another time.

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TARA1972

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Reviewed: Feb. 10, 2002

The flavor was great; however, too much bread crumbs for the amount of chicken. I had a ton leftover.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Jan. 22, 2002

This sounded interesting so I thought I'd give it a try. All you could taste was garlic and the french fried onions. I baked the chicken per the recipe for 35 minutes and it was still pink in the middle even though the juices ran clear. My boyfriend couldn't even eat it. I will definitely not make again.

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MISSI

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 19, 2002

one word******ALSOME!!**** TIFFY GREENE

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TIFFY1

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Reviewed: Jan. 19, 2002

This recipe is tasty!! The chicken has good flavor and is very moist. My whole family liked it. I halved the breading recipe and it covered three large chicken breasts with a little breading left over.

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HAWNTER

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Reviewed: Jan. 7, 2002

This was very easy to prepare and was very good! I'll be making it again.

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TESSV

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Reviewed: Jan. 5, 2002

This is the best chicken recipe.My family can't wait to have it again! I would cut the breadcrumb mixture in half, too much leftover. G.M.S.

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GINA MARIE

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Reviewed: Nov. 15, 2001

My husband LOVED this recipe and it is a pleasant change. Used regular wheat bread for crumbs & had no leftovers as some others have stated. It was great & its a keeper...thanks alot!

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TMSTUMP

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Reviewed: Oct. 28, 2001

Every time I make this for guests they ask for the recipe! I freeze the extra "crumbs" for a second meal!

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S ELLEN

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Reviewed: Jul. 5, 2001

This recipie added zip to parmesean chicken. There was way too much bread crumbs left over. I added more garlic and salt. All together it was a good dish.

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GREENLADY

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Reviewed: Jun. 19, 2001

Very tasty and the chicken turns out to be very juicy! My boyfriend can't get enough. I have to make extra so that he will have enough for dinner and a late night snack.

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BANISHKA

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Reviewed: Jun. 13, 2001

I agree with everyone else, that there was way too much breading, but better too much than too little. It tasted delicious and my whole family loved it.

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CUTILILBB

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Reviewed: Jun. 4, 2001

The ingredients sounded diffent,and delicious,But the cooking time needs to be extended and I found the taste to be boring,also the skin was very soft,there is a simplier way to cook chicken like this,...just baste butter mixed with garlic and pepper and put it on the chicken for about 45- 50 min.I will not be using this recipe again.

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sandy

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Reviewed: Apr. 14, 2001

This was pretty good, but I had WAY too much breading..

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JOKERAMA

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Reviewed: Mar. 16, 2001

Great recipe, moist chicken and great garlic flavor. I cooked in 350 degree convection oven, 1/4 cup crumbs and parmesan are enought for two breasts. Easy company dish, I will cook this one again.

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Debsdolls

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Reviewed: Mar. 13, 2001

Two thumbs up to this recipe. Me and my famiy enjoyed it thourghly, and the chicken was so juicy, and tasty. Thanks for the recipe!!!

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Jaynine

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Reviewed: Mar. 2, 2001

The chicken was wonderful with the garlic butter. I am going to recommed it to all my friends to try. Thanks.

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MELISSAT21

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Reviewed: Feb. 28, 2001

This smelled wonderful while cooking, but I was expecting a more robust flavor that it just didn't have. Also, for bone in chicken breast I had to cook it longer then the recommended time. This does make a lot of breading mixture - cutting it in half I still had some left over. I'll make it again and probably spice up the coating some.

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