Reviewed: Sep. 22, 2007

Very good, I split and used olive oil and butter infused and like others I broiled for the last few minutes to get a golden crunchy chicken. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Sep. 19, 2007

Excellent baked chicken. Fast to put together. I added 2 tsp garlic powder and 2 tsp minced onion then brushed on the chicken using 2 tsp melted butter with 1/4 c olive oil. Excellent. Will become a family staple. Thanks!

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teri

Cooking Level: Expert

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Reviewed: Sep. 14, 2007

This was SO GOOD, and SO EASY. I can not believe how well this turned out. I cooked it exactly as the recipe states...the only difference is that I put it under the broiler for about 3 minutes on low to get more color....delicious. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Sep. 6, 2007

I too didn't get the lovely gold color, perhaps cooking longer may have been needed. Good recipe, very mellow and the Parmesan makes it quite yummy. Thanks for submitting! :)

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Becky Marie

Cooking Level: Intermediate

Home Town: Camanche, Iowa, USA

Living In: Peoria, Illinois, USA

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Reviewed: May 26, 2007

So happy to have found this Taste of Home recipe again!! Lost the mag in a move and have very much missed it! It's a staple again in our family. The parm cheese really adds an extra something, the seasonings are just perfect.

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Casey

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Reviewed: May 11, 2007

I love this recpie, it was so easy. I'm just learning to cook, i made this dish with alfredo pasta and brushetta and my fiance loved it! thanks! :)

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marie

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Reviewed: Apr. 5, 2007

This was VERY good and very moist. My children and husband gobbled it up. Though, to cut out on the fat, I melted 1-1/2 tablespoons of butter and coated each chicken with a basting brush and then dipped it in the coating. Worked great...though I only had a 2lbs chicken too so you may want to use a little more butter for a bigger chicken. I also had a lot of leftover coating (I had cut it down too because of the smaller chicken) but maybe because I didn't actually dip the chicken in butter? Anywho....it was great! Will definitely use again!!

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Noelle

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Reviewed: Mar. 5, 2007

My family absoutly loved this recepie. I subituted oregano for the parsley.

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lynsroze

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Jan. 10, 2007

Made this last night with chicken thighs. Yum! Forgot the Parm cheese, but it was still great. A little spicy for 4 year old, but she loved the chicken meat. Dh liked it as well. Thank you!

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JSCHEIDCO

Cooking Level: Intermediate

Home Town: North Platte, Nebraska, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 8, 2006

Great Gluten Free recipe. I used four large chicken breasts. The amount of coating could have been cut in half, butI saved it to the fridge to use on fish with the same concept. Also, I used light olive oil rather than butter, conserves calories, and serves the purpose with no loss of flavor. Wacky me also just forgot to take off the skin, and it still worked great... so much for healthier.... Kid and hubby loved it tasted like the store bought kievs, they said... great... a compliment that it tastes like store bought... oh well. Meat was juicy which is not always the case for breasts. Enjoy.

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THOSJOYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 29, 2006

The flavor and texture was good, and it complimented the alfredo pasta I served it with very well. For whatever reason I didn't get that nice gold color. I'm not sure if I needed to let it bake longer, or if I needed to use more butter.

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