Reviewed: Feb. 20, 2012

This turned out really well for me. I used lemon yogurt and just did one breast to start. I only used about half a container of yogurt and 1/2 cup of corn flakes. I used the chicken that's individually wrapped, so I just opened the package, poured the yogurt on top then flipped it over and dredged the other side through the yogurt. Then I crushed the corn flakes in a plastic zip top bag, and put the yogurt-covered breast inside the bag to coat it in crumbs. Worked great! Then I baked it in the toaster oven at 325 degrees on a piece of foil sprayed with cooking spray for about 30 minutes, and it turned out perfectly crisp. I flipped it about half way through baking so that it would get crispy on both sides. The only thing I'd improve would be to add more seasoning. Next time I would season it with salt and pepper, possibly a little hot sauce. Definitely a very easy lunch and I'll definitely make it again.

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Reviewer:

Angie

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Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Hagerstown, Maryland, USA

Reviewed: Sep. 7, 2010

Definitely needs seasoning. I tried an approximate teaspoon of garlic salt and it still didn't do enough (for us). Kellogg makes Corn Flake Bread Crumbs, so our mess was minimal. (Doing anything with a 4-yr old is messy!) I will try this again soon!

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Reviewer:

mama2angels

Reviewed: Jan. 17, 2010

This is a good receipe but the flaw is the chicken does get soggy on the bottom. After reading the review of bland, I did add my own favorite spices, such as lemon pepper, cayene pepper, onion powder to spice it up. Don't need 4 cups of yogurt, you can cut that back and I added an extra 1/2 c of cornflakes as well. But all and all I would make again.

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Reviewer:

Patti

Reviewed: Oct. 20, 2009

BIG HIT!!! I made some changes to please the family. As I ALWAYS do, I marinated the chicken in lemon juice, salt and granulated garlic for about 1 hour, used only 2 cups yogurt and added a little salt, black pepper, italian seasoning and parmesan cheese to the corn flake crumbs. Even my super-picky daughter had seconds!

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5 users found this review helpful

Reviewer:

cris

Reviewed: Feb. 17, 2009

This was alright. Mine turned out a little sour from the yogurt and the cornflakes didn't stick very well. But the chicken was pretty tender.

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Reviewer:

Kim

Cooking Level: Intermediate

Reviewed: Jan. 28, 2009

We really enjoyed this recipe. I used vanilla yogurt and Life cereal instead of cornflakes and added garlic salt. I also used breast halves and had to cook it for 1 hour vs. 30 minutes. The family loved the flavor and gave it 4 stars. We'll make this again.

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Reviewer:

Debra

Cooking Level: Intermediate

Home Town: Camas, Washington, USA

Reviewed: Nov. 14, 2008

Messy? Yes, but well worth the mess. I have new converts to yogurt in my house. Everyone loved it. I had to substitute bread crumbs for cornflake crumbs. Didn't think anyone would care for crushed Fruit Loops! I did season the yogurt with lemon pepper and the crumbs with onion salt, pepper, parsley, and chives.

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Reviewer:

SueK

Cooking Level: Intermediate

Home Town: Romulus, New York, USA

Living In: Sacramento, California, USA

Reviewed: Oct. 12, 2008

This recipie was absolutely amazing! SO MOSIT!! I used a nonfat vanilla yogurt and frosted flakes on my chicken and bran flakes on my husbands. The bran flakes were not as good as the frosted but the hubby said they were still good. After we ate it I immediately called my mom and told her she HAD to make it. Definitely a keeper!!

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Reviewer:

arianna B

Reviewed: Feb. 26, 2008

Definitely would make again. Excellent flavor and juiciness to chicken...so juicy I was afraid I'd undercooked it! I would reduce the amount of yogurt by 75%. You really don't need much at all to coat the chicken breasts. I used more cornflakes than the recipe called for by about a half a cup. I felt like I was running out of crumbs.

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8 users found this review helpful