Reviewed: Jan. 29, 2012

This was very yummy...Had my grandchildren for dinner and they loved it (9 & 5). I will make this again for sure!!

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Reviewer:

Cooking Level: Expert

Reviewed: Jan. 28, 2012

Added the cajun seasoning and a few other spices to make it more interesting. Tasty but still could have used even more seasoning. Will make again and tweak a bit more.

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Dena

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Jan. 28, 2012

Okay, but I like oven fried chicken better.

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mnapier

Reviewed: Jan. 28, 2012

This was fantastic. I made it exactly as written except for using canned mushrooms (I didn't have fresh on hand). It was delicious. My husband even said so, and he can be very picky. I have shared this with several people so that they can enjoy it as well. Thanks.

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Reviewer:

Elaine

Reviewed: Jan. 28, 2012

Very fast and easy! My husband and I loved it. I, along with other reviewers, did double the butter and lemon mixture. I also used fresh crushed garlic instead of garlic pwd.

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toobusytocook

Reviewed: Jan. 28, 2012

We used crunched up Pepperidge Farm sage and onion stuffing for the bread crumbs. Delicious.

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CGNJ

Reviewed: Jan. 27, 2012

Great recipe with great flavours. My husband loved it so that counts for a lot becuase he is very picky. I did follow some of the others advice and doubled the egg etc.

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Paula

Reviewed: Jan. 27, 2012

I made this last night and it was delicious! I too doubled the egg mixture and I baked this for 35 minutes at 350. I added some Cajun spice and minced garlic to the butter mixture along with Montreal chicken seasoning-it was a huge hit! Thanks for sharing

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Reviewer:

whitney

Reviewed: Jan. 27, 2012

Easy and awesome! I used sliced portabello mushrooms and served with brown rice. Thanks

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jodigwebster@gmail.com

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Hammondsport, New York, USA

Reviewed: Jan. 26, 2012

I gave this recipe 5 stars because it is so delicious! I had to modify it a bit to suit my dietary needs, but I followed the quantities as suggested. I am wheat intolerant, so I had to find a substitute for the bread crumbs. So what I did was crush up Crispix cereal and use it in lieu of the bread crumbs. The other change I made was instead of setting it on a bed of mushrooms, I cut up a bunch of new potatoes and baked the chicken over potatoes. I am not really a fan of mushrooms, so I was looking for something else to use. I cut the potatoes into 1/2" thick circles and layed them on the bottom of the pan. They came out so flavorful and baked just right. They are a nice addition to the chicken. All in all, this recipe was excellent and I will definitely be making it again. Aside from those (2) alterations, I followed the recipe exactly.

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