I made this for a quick supper tonight, I didn't have boneless breast, so I used legs, thighs and a split breast, it was so good and easy, but I only left it bake for 45 minutes on 350 and it was moist. My husband and son gave great reviews. Thanks again!!

Couldn't find any other than regular italian seasoning, but it really dressed up the baked chicken! Thank you for the recipe!

My husband and I converted the recipe to 2 chicken breasts and followed that. We added water to the paste and created a sort of marinade. We then soaked the chicken breasts in the batter and cooked at 350 degrees for bout 45 minutes. It was delicious. We will use again.

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.

This was very good and everyone loved it. I only used 3 chicken breasts but the same amount of sauce. Next time I will do the same but not add any salt. I like salt and it was a little salty since I used twice as much sauce as chicken.

I did not encounter the gumminess problem. This may be because I eschewed the salad dressing mix for 1 Tbsp. dried minced garlic and 1 Tbsp. grated Parmesan; perhaps there is some ingredient in commercial mixes that becomes gummy when baked. I also baked the chicken for only 45 minutes, as I felt that 60 minutes would dry it out too much. The resulting chicken was strongly flavored; quite garlicky, but with a noticeable flavor and tang from the cheese. I like these strong flavors, although I concede that my tastes are not everyone's. All in all, a satisfying dish.

Way too gummie. Will not make again.

I tried this recipe with Ranch dry mix, that is all I had on hand. I had the "gummy" problem that has been mentioned several times. I will not make again

I didn't have the dry dressing mix, so I made up my own using some mayo, Italian dressing, garlic powder, lemon pepper, and a bit of parsley. I then just continused as the recipe instructed, and topped the breasts with a little monteray jack cheese. They turned out moist and juicy. Very good. I served home made perogies with them. Mmmm!

I made this recipe exactly as written. The flavor was very good and the chicken was moist and tender but the paste texture on the top was quite strange. I ended up making it into a light sauce by scrapping it off the chicken, adding water to the roasting pan and boiling. It worked! No more goo and a tasty sauce too. I may add water or cut down on the flour the next time I cook this in order to avoid the paste top.

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!

Hmmm wasnt too sure about this one - I thought it was too salty and I took the mixture off the top before i ate it. Not sure I will make it again.

This was good.

I used ranch dressing instead with a little milk plus minced onions and garlic. Quite good I am putting this in my keeper list!

Very good! My kids won't eat anything with cheese, so I used ranch dressing mix. Also, great leftover in a salad.

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.

This chicken tasted great and was so simple. Cooking is usually a disaster for me, but even I could do this one.