Reviewed: Jan. 6, 2012

Great recipe although next time I will only use one cup of dressing. My family loved it but the two cups of dressing is too much.

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3 users found this review helpful

Reviewer:

krystyn76

Reviewed: Dec. 30, 2011

This meal ended up very flavorful. The whole family liked it, and I really liked how simple it was to prepare. I will certainly be making this chicken again.

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Reviewer:

Trinerella

Reviewed: Nov. 29, 2011

This recipe was very good! though I did make some changes. I used original bread crumbs, since I didn't have Italian at the time, then after I baked them, I threw them in the deep fryer. Took only a few minutes more and they turned out great!

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Reviewer:

countrygal9009

Cooking Level: Beginning

Home Town: Fairborn, Ohio, USA

Living In: Lawton, Oklahoma, USA

Reviewed: Aug. 16, 2011

Amazing!!!! My husband and I enjoyed it. I do suggest you let it marinate for atleast a day or two the flavor stays on better. I also placed it to marinate in a large bag. I also took others suggestions by lightly covering the pan with italian dressing. Will def make again

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Reviewer:

Nikky

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Reviewed: Mar. 27, 2011

I made this for dinner today and really liked it. The chicken turned out very tender and juicy. Someone else mentioned drizzling melted butter on the bread crumbs once they are coating the chicken. I tried that and it gave it a richer flavor. I also added about a teaspoon of oregano and a dash of Parmesan cheese to the bread crumbs. I found that the oregano complimented the flavors in the Italian dressing.

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Reviewer:

Tour Bus Kitchen

Cooking Level: Intermediate

Living In: Quito, Pichincha, Ecuador

Reviewed: Jan. 19, 2011

I am not sure what went wrong, usually all recipes I use from the site are wonderful, this one was not. I followed the directions, but the taste was kind of sweet due to the salad dressing event though I got rid of the remaining sauce after breading and before I put in the oven. I don't think we should cover it with foil; foil prevented it from getting crispy. I did remove it the last few minutes but still it stayed mushy. My kids didn't like it and I didn't, so I used the chicken to make Chicken noodle soup that is heavenly. That added some flavor to the soup.

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Reviewer:

imanzali

Reviewed: Jan. 3, 2011

There is no way the chicken WON'T be soggy. I loved the idea, though, and thought the flavor would be there. I marinated the bird bits in a baggie w/ the dressing for as long as I could, then rolled in crumbs. I baked on racks on a cookie sheet so the air could move around the breasts, and they came out juicy and crispy and wonderful! The dressing I used had a touch of sweetness, I wish I'd added a little salt, pepper and red pepper to the marinade but that's not the recipes fault. With my changes we will make this over and over.

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Reviewer:

MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Oct. 17, 2010

Excellent & easy! I used 1 C of salad dressing instead of 2 and it was perfect. After it was done cooking, I broiled it for a few minutes to brown it up a little. It was juicy and tender! My husband said the chicken tasted like it had stuffing on it :)

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