Reviewed: Jun. 27, 2008

Very moist. To be honest I thought I would come out a bit dry but I was wrong it was moist and tender. I had a lot of bread crumb mix left over so I will use it again.

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misymiss

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA Living In: Montebello, California, USA
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Reviewed: Jun. 5, 2008

Super easy ! I made the following substitutions (because that's what I had on hand): basil & tomato flavored crumbled feta (instead of the Parmesan), crushed Italian-seasoned croutons (instead of plain bread crumbs). Plus I added a dash of garlic powder to taste. Also, I increased bake time to 40 minutes. Turned out wonderful !

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OutDaShoot


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Reviewed: May 23, 2008

I've made this before and it always goes down a treat! I add Italian herbs, and black pepper to the Parmesan/sesame/breadcrumbs mixture. If I use beaten egg for dipping, I drizzle a few drops of olive oil over the chicken breasts before cooking- it gives them a more golden colour. Alternatively, I've dipped the chicken in melted butter instead of a beaten egg-very tasty!

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sugarspice

	Cooking Level: Beginning
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Reviewed: Sep. 26, 2007

I agree that the breadcrumbs need more spice. However, I found it to be tasty overall. I would suggest toasting the seeds before mixing them into the crumbs.

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Nicki


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Reviewed: Jul. 24, 2006

It's is pretty easy to prepare but I agree with other reviewers it lacks of flavor. First use less that 1/2n cup of bread crumbs. Then for more flavor use garlic salt, pepper and herbs of provenze or dried basil. Now if you don't add any of the seasing I mentioned befores you can prepare some dipping sauces like: a creamy italian dressing, cesar, mustard and mayonise.

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Vera

	Cooking Level: Intermediate Living In: Guadalajara, Jalisco, Mexico
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Reviewed: Jul. 17, 2006

It was good...nothing spectacular, but good. It needs more spices to add flavor. We added ham and swiss cheese on top with some thyme and that was great. Another night we topped it with bacon and cheddar cheese, dipping it in BBQ sauce. Both were very tasty. The chicken is good as a base, but flavor-wise it needs some props.

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HotMamaFish

	Cooking Level: Intermediate Home Town: Fairfax, Virginia, USA Living In: Ewing, New Jersey, USA
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Reviewed: Jul. 6, 2006

Simple, easy, family pleaser. Sesame seeds added something different and new to a classic.

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MOMMY4MACK

	Cooking Level: Intermediate Living In: Las Vegas, Nevada, USA
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Reviewed: Apr. 22, 2006

I agree that the parmesan/sesame mix may not have been a favourite. These probably would have been better as chicken strips.

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Nicole1719


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Reviewed: Apr. 4, 2006

We didn't care for this. First of all, it was bland and second of all, I don't think that the sesame seeds and parmesan chicken went well together. I will stick with more of an Italian Parmesan chicken in the future. Thanks anyway.

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Breeze

	Cooking Level: Expert
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Reviewed: Mar. 6, 2006

I made these as chicken fingers and they were good. I followed the recommendations of others, increasing the parmesan and decreasing the bread crumbs. I also added garlic, salt and pepper to the crumb mixture and sesame oil to the egg. The dry adjustments worked really well, but the sesame oil (about 1/4 tsp.) was wrong. I will definitely make these again, but will leave the sesame oil out.

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Yummum


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Reviewed: Feb. 17, 2006

this was not very good in my opinion. i'm giving it 3 stars because my friend's husband really, really liked them and went back for 2nds. i did decrease the bread crumbs and increased the paremsan cheese per other reviews. also added garlic salt, paprika and salt & pepper per other users comments. didn't have a problem with them sticking as i used a baking stone.

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PEANUT1974

	Cooking Level: Intermediate
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Reviewed: Dec. 2, 2005

It was very bland but tasted fine. I added red chili flakes for some kick and a little salt and pepper. Next time I might also add italian seasoning or something along those lines. The recipe is definitly a good base. I didn't have problems with dryness. It was perfect and I kept them in for the full 30 minutes.

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Nickytababy

	Cooking Level: Intermediate Living In: Prince George, British Columbia, Canada
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Reviewed: Jul. 23, 2005

i loved this recipe, i didn't use as much breadcrumbs, and added a little more parmesan. it was great!!

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MRSPETEL


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Reviewed: May 16, 2005

This was the second time making these and I made a few changes with excellent results. I used chicken tenders as my son likes chicken strips - the first time they were a bit soggy but this time - I turned them after 15 minutes I broiled them for 5. I used 1/3 cup bread crumbs and sesame seeds. I didn't have an egg so I mixed a couple of tablespoons milk with sesame oil to dip in before breadcrumb mixture. Yummy, will make often

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LEARNTOCOOKLISA

	Cooking Level: Beginning
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Reviewed: Mar. 2, 2005

We really enjoyed this one. Per some other folks' comments, I melted about 2 tbsp. butter in the pan before baking, and had no problems with sticking. To enhance the sesame flavor, I whisked 1 tbsp of sesame seed oil together with the egg- it brought out the flavor beautifully. A nice, mildly-flavored dish- my 2-year-old gobbled it up. Oh, and I used thigh meat instead of breast, and it was amazingly moist and juicy!

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ADREE


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Reviewed: Oct. 19, 2004

IF, I were to use this recipe again, I am going to try 1/2 cup breadcrumbs and 1/2 cup s

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