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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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Tarra

	Cooking Level: Beginning Home Town: Warren, Michigan, USA Living In: Chicago, Illinois, USA
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Reviewed: Jan. 1, 2008

I find the flavor combinations are excellent. The chicken is so moist and good.

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Reviewer:

KChitwood

	Home Town: Saint Charles, Missouri, USA Living In: O Fallon, Missouri, USA
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Reviewed: Oct. 8, 2007

I used the bag from the corn flakes box to make this recipe a little less messy--crunched the cereal, dipped the chicken in yogurt and then coated the chicken in the bag. I also added dried dill weed to the yogurt to give it a little kick...delicious! Very moist.

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Reviewer:

mendezcarmen


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Reviewed: Sep. 26, 2007

My whole family loved the chicken !! I used 6 thin boneless chicken breasts, cooked at 350 for 30 min and then turned it up to 400 for 10 min. more. I used boxed corflake crumbs and added dried parsley, garlic, pepper & salt to the cornflake crumbs. I also seasoned chicken with paprika, salt and pepper. Took others advice and sprayed coated chicken with cooking spray. Served on a mound of spaghetti with marinara sauce and mozzerella cheese. Perfect chicken parmigiana !!! A+

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Reviewer:

hilucy

	Cooking Level: Expert
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Reviewed: Feb. 23, 2007

After reading the other reviews, I was nervous that this recipe was going to be too bland. So instead of using plain yogurt and corn flakes, I used lowfat vanilla yogurt and frosted flakes. I also used a spray of Pam to make the flakes crunchy. After they were done baking (which took 30-45 mins), I topped each chicken breast with raspberries and blueberries. They turned out excellent and got rave reviews from my friends!

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Reviewer:

Cait


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Reviewed: Jun. 20, 2006

I cheated a little as I didnt have plain yogurt. I used key lime yogurt and it was really tasty with a hint of sweetness. Great basic recipe. I cooked mine a little longer as we like it really crispy.

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MOMMY4MACK

	Cooking Level: Intermediate Living In: Las Vegas, Nevada, USA
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Reviewed: May 2, 2006

Really good, though I did add a bunch of spices to the yogurt mixture. (Rosemary, garlic powder, italian seasoning, and a little hot sauce) Turned out moist and juicy.

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Reviewer:

Chelsey E

	Cooking Level: Expert Living In: Queen Charlotte, British Columbia, Canada
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Reviewed: Jan. 2, 2006

Very easy to make. I don't use corn flakes but grape nuts flakes, they stay really crunchy. My husband loves it! I added lemon herb chicken seasoning to it this last time, but it tastes fine either way. You certainly do not need all the yogurt, about 1/2 a cup per breast will be good enough.

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M.Taylor

	Cooking Level: Intermediate Home Town: Hockessin, Delaware, USA Living In: Dallas, Texas, USA
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Reviewed: Jul. 30, 2005

Very easy recipe, but not much flavor. Add different seasonings to kick it up a notch. Also, needed another 15 minutes to thoroughly cook chicken. Had a lot of yogurt left.

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Reviewer:

Sara


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Reviewed: Jun. 23, 2005

This is a good recipe base. My husband really liked the crunchiness of the cornflakes, but the taste is bland as is. Need to add spices.

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Reviewer:

GAYDOSL


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Reviewed: Jan. 14, 2005

I use chicken legs for this recipe and add a litte garlic salt, flour, and cayene pepper to the corn flakes. Any seasoning will be good. I also remove the skin from the chicken and lightly spray with oil after i am done coating them. It only takes alittle pam spray to make them crunchy. Its really delicous.

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Reviewer:

SOLSMO


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Reviewed: Jan. 28, 2004

Tasted great, messy to make.

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Reviewer:

TDOUNLEY


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Reviewed: Jan. 3, 2004

Tastes good. Messy preparation;, messy end product. Chicken stays juicy, but the cornflakes get really soggy. Also, don't need more than 2 cups of yogurt, and chicken could use a tiny bit of seasoning.

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Reviewer:

KNIFEGIRL


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Reviewed: Dec. 8, 2003

An easy recipe ... Delicious

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Reviewer:

Rainbow Gypsies


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