Reviewed: Jun. 14, 2009

We LOVE this recipes! It's absolutely my husband's favorite chicken. It may be a bit time-consuming, but at least it's fairly easy! :)

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AGinter

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Reviewed: Mar. 24, 2009

I originally made this recipe March, 2005 and note it was described as "killer good" by my daughter. I substituted Brenton crackers for th salines.

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LIBRALINDA

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Reviewed: Jul. 6, 2008

Very good recipe. My family really liked it. I used yoghurt instead of the cream and I also added some chicken seasoning with a little spice kick to it.

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CWRAWLS

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Reviewed: Jun. 16, 2008

Oh yummy! I made these tonight using butterflied chicken breasts and they were really good. I didn't use quite the whole 2T of basil though and I wish I had (maybe even a bit more). What else can I say? it was delicious, juicy chicken that we'll make again for sure.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jun. 15, 2008

this was okay, but nothing too special. i think it may work better with chicken breasts.

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KR

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Oct. 24, 2007

The flavor is great and the crispiness is something to behold. However, as leftovers all of the moisture turns the crispy to soggy and I found it difficult to like the 2nd day. We are big leftover eaters so I doubt this one will stay in our recipie box.

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ThreebyFiver

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 7, 2007

This recipe was not too shabby..... kind of tasted like a shake and bake kind of dealy and could have been more flavorful.... I disagree with the recipe saying this is rich and should be served with bland sides..... because it is not rich. Next time I will add some more ingredients! I rate this a C+ or B-

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bakerman_scebbi

Cooking Level: Professional

Home Town: Westlake, Ohio, USA

Living In: Rocky River, Ohio, USA

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Reviewed: Apr. 19, 2007

This is so yummy!! When I was reading the recipe I was second guessing it but when I tasted it it melted in my mouth! Fantastic!!!!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Apr. 16, 2007

I altered the recipe slightly but it was the best chicken ever! We loved it. I added a little bit of italian/ceasar salad dressing to my egg instead of basil. I also put a pinch of onion flakes in the crust and a lot more parmesan than the recipe called for. I used boneless skinless chicken breast cut in half to reduce cooking time. I fried first in vegitable oil but it still tasted great. The only thing I would reccomend doing different is adding more seasoning like I did for more flavor. Great recipe!

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Elizabeth H.

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Starkville, Mississippi, USA

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Reviewed: Nov. 15, 2005

I thought the chicken itself had no flavor and was dry. Maybe I cooked it too long, although I did follow the recipe.??? I used boneless skinless chicken breasts, so maybe that didn't help either. The crust did have a slight flavor, though I would add a little more "oommph" to it if I was going to make it again.

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MONICAM863

Cooking Level: Intermediate

Home Town: Simpsonville, South Carolina, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 22, 2005

This was excellent. I used Keebler crackers for the crust and added basil to the egg mixture as well. Served with rice and brocolli. Would be even better served over noodles and a light white sauce. My family loved it......

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DEMOREO

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

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Reviewed: Jul. 25, 2005

I found this to be very dry. I like when it chicken is juicy & i followed this recipe to the T

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ALISE333

Cooking Level: Intermediate

Home Town: Staten Island, New York, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: May 2, 2005

The crusty part was good, but next time I need to use thinner chicken. The actual meat lacked flavor.

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DRJWJ

Cooking Level: Beginning

Home Town: Tupelo, Mississippi, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 20, 2005

This was awesome! I loved it. I didn't use regular saltine crackers though. I used Keebler Club crackers which were flakier, perhaps boosted the taste more. I served it with a stir fry of red onions, green and red bell peppers and rice. It was so delicious, even my husband loved it and he's really picky. We both had seconds. Just wished that I made more for leftovers! Thanks Suzanne!

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BOBOYSPDJ

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Reviewed: Mar. 7, 2005

This was just average to me. I didn't think it gave the chicken much flavor. I used chicken breasts instead of thighs (since we don't care for dark meat). It seemed like a lot of work for little flavor.

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Maine_diner

Cooking Level: Expert

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Reviewed: Mar. 3, 2005

This wasn't as good as I expected. The flavor was ok, but the end result was greasy and the coaty didn't stick very well. I did follow the recipe to a tee but I may try again with the bnls breasts as some others did and see if results are any different.

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TRESSIEPOO

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 1, 2005

Very tasty. I added a few extra seasonings like minced garlic, paprika and cayenne. I didn't have fresh basil so I used dried with the dry ingredients and a squirt from a tube of basil in the wet. I also used chicken tenders instead of the chicken thighs and they cooked so quickly that I didn't even need to put them in the oven. By the time they were browned they were done. Gotta love it!

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KERI KENNELLY

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Reviewed: Mar. 1, 2005

As a Weight Watcher, I was concerned about the number of POINTS values this recipe had...it had 10 per serving. If you use only egg white, instead of an egg; nonfat yogurt instead of heavy whipping cream (25 grams of fat down to 0); 1/8 cup of olive oil in a nonstick skillet; and chicken breasts instead of the dark meat, you knock the points down to 6 per serving. It tastes just as great...and it almost knocks the fat out of the recipe.

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LIZZIEFLEE

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Reviewed: Jan. 11, 2005

My husband really enjoyed this. The only thing that I did different was add an additional 5 minutes to the cook time. I also put the foil back on for the remaining 10 or so minutes because it seemed like the crust was on the verge of burning. I'll definitely make this again.

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klg

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2004

This tastes like something you could get in a restaurant! I used boneless skinless chicken breasts, pounded to a quarter-inch thick, and reduced the oven time accordingly(about 5 minutes covered, and about 5-7 uncovered). I served with a salad, couscous, and a glass of wine. Fantastic flavor, and quick enough for a weeknight. Thanks Suzanne!

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