Reviewed: Jan. 20, 2012

Great for a picky fiancee who wants a detailed list of ingredients and easy to make! As a beginner, my fiancee and Mom/brothers were impressed that it turned out as good as it did. Chicken was moist and breading flavorful! If I can do it, you can too!

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Reviewer:

df.thomas

Reviewed: Oct. 7, 2011

I tried this tonight for dinner and it was really great! It was a bit salty for my taste, so I think next time I might omit the celery salt mixed in with the breading. Still, it was easy to throw together with ingredients I had on hand, the chicken was moist and the breading was crispy, and it was flavorful and yummy. I'll be making this again! Thanks for the recipe!

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3 users found this review helpful

Reviewer:

ErinP

Reviewed: Mar. 31, 2011

I made this tonight for 75 people. I used chix breast halves and cut them in thirds length-wise. They were excellent and the chix was super moist. Many requests for seconds and for the recipe. When increasing the recipe so much I made only about half the amount of the sour cream marinade mixture the recipe called for but needed approx 1.5 times more crackers--maybe because I cut the chix breasts into thirds. Thanks for sharing this recipe.

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6 users found this review helpful

Reviewer:

HoosierGretch

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Cooking Level: Intermediate

Reviewed: Feb. 26, 2011

This dish was overall pretty good. It had a really nice flavor. I did use breast halves and not whole breasts so I think 1 hr 30 min was a little long for the cook time. My chicken was a bit over-done and somewhat dry. Otherwise, it was good. I did have to double the cracker/seasoning mixture because there was not enough to coat all of the chicken. It was gobbled up by the young men in my house though!!

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Reviewer:

BrooklynWinter

Cooking Level: Intermediate

Living In: Marysville, Washington, USA

Reviewed: Jan. 25, 2011

This was surprisingly good! I can't believe how much my teenagers wanted to eat this chicken - even my super picky eater liked it! I used Ritz Crackers as stated in another post and season salt rather than celery salt. Take my advice: if you have picky eaters, prepare & marinate the chicken when the kids are NOT around. I did it while they were in school and had coated them with the Ritz right before they came home, covered & refridgerated until I was ready to bake. Trust me, if you do this - they will love it!

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Reviewer:

KristinaWithaK

Reviewed: Mar. 12, 2010

I make this identical recipe, but instead of the crackers, use crushed corn flakes. Excellent!

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Reviewer:

KristenNC

Cooking Level: Intermediate

Reviewed: Mar. 2, 2010

This chicken was a hit for my family! I doubled the recipe for 10 full size chicken breasts and it was the perfect amount. I used Ritz crackers which also worked well. I didn't exactly take the marinade off the chicken breasts, but rather left on what didn't sink to the bottom of the pan. Drizzling with butter must be the secret to how tender and moist this chicken was - I got a lot of compliments on it. I also baked them at 350 degrees for 35 minutes instead.

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Reviewer:

Emily C

Reviewed: Dec. 29, 2009

This was fantastic! I left out the celery salt as I didn't have any and used about half the sour cream because that's all I had. I also added some corn flake stuffing mix to the crackers. I also found that I didn't need to cook it for the full 45 min the second time around. I left it in for about 20 min and it was perfect. I loved the ease of this recipe. Couldn't have asked for a better dinner tonight!!

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23 users found this review helpful