Recipe by Cathy Grubbs
"This recipe was served at a teacher's luncheon at our school and was a big hit!"
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skinless, boneless chicken breasts
1 (1 ounce) package
cheese and garlic dry salad dressing mix
This is a very good recipe that can be put together without much effort/work. However, I do recommend melting the butter, mixing in the lemon juice, dipping the chicken in the butter/lemon mixture, then rolling it in the dry ingredient mix. Came out much better that way.
Way too gummie. Will not make again.
Instead of breasts, I used thighs, and I could only find garlic herb dry salad dressing mix. Since some of the other reviewers complained about gumminess when coating the chicken, I first dipped the chicken in the combined butter and lemon juice and then shook them in a bag with the combined flour and dry dressing mix. I poured the extra butter mixture on the bottom of the baking dish. Easy, little mess, moist and delicious!
I wasn't sure how to do this recipe since I didn't have cheese and garlic mix. I ended up using Hidden Valley Ranch salad dressing powder mix along with the flour. I also added a little fresh minced onion and garlic as well. I didn't use salt since I thought it would be salty enough, but used ground pepper and squeezed a fresh lemon into the mixture. I let the butter soften before mixing all together. It seemed really dry, so I used a little milk just to take the dryness away. It made it smoother. I spread this over both sides of 2 large chicken breasts, but this could have easily been used for 4-6 breasts. Added more fresh lemon and pepper and baked as directed. 60 minutes was too long, so I had it in for 35-40 minutes or until the coating looked crispy and the chicken tender. I had a little problem with the sauce burning on the bottom of the dish, but the chicken was fine, just make sure and spray your dish. Towards the end of cooking time I added shredded cheddar cheese on top of chicken. This does turn out quite nice if you are willing to take the time to make some changes. I thought it was pretty good and husband liked it. Will probably do it again.
I used regular Italian dressing instead of the garlic cheese and this dish was wonderful! My husband had seconds, and even my picky kids asked for more. I have already made it twice more.
Since I didn't want my coating to be too paste-like, I softened the butter (if you melt it, the coating might become too runny). I used three large chicken breasts instead of six, which might have been a mistake as the flavor was really overwhelming. It was still very good; but the next time I make this, I'm definitely halving the recipe for the coating if I make three chicken breasts OR using six chicken breasts in total (it pays to follow the recipe exactly). However, other family members really loved this chicken and didn't think the flavor was too overpowering as I did. Overall, a quick and easy recipe. Thanks!
This chicken was delicious. I used Italian dressing dry seasoning .7oz seasoning package instead. I lightly seasoned both sides of the chicken breast with ground black pepper, garlic powder, and onion powder. I took the suggestions of another reviewer and added a little milk to the mixture. The chicken turned out GREAT!!! My husband keep asking me what did I do different to the chicken. We have our own baked chicken recipe that he put together but we both agreed that this one is better.
I couldn't find the cheese and garlic dry salad dressing mix so I used garlic and herb. My boyfriend loved it and asks me to make it all the time now.
* Percent Daily Values are based on a 2,000 calorie diet.
Oven Baked Herb Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 82
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