Reviewed: Jan. 12, 2011

quite good, very juicy and nice thai flavors. I don't know about the mustard and parmesan in there, I reduced the amount used of those. And I used "shredded" oats instead of bread crumbs to make it a little bit healthier. All in all tasty and fast dinner. Served it with basmati rice and salad.

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3 users found this review helpful

Reviewer:

anngeiger

Reviewed: Sep. 6, 2010

This recipe was a great way to spice up chicken! I served it with the Thai Rice Salad from this site and it was a very satisfying meal.

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4 users found this review helpful

Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Aug. 12, 2010

Very good... I brushed olive oil on the chicken after half an hour and turned up the temperature to 400 degrees for an extra ten minutes for crispyness. Served with a side of white rice and salad. Guests loved it!

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3 users found this review helpful

Reviewer:

misty

Reviewed: Feb. 2, 2009

My husband and I were looking to make a treat and found this recipe. It was great! We followed the recipe exactly and it was delicious. A nice change from just straight chicken strips and dip. We used some sweet chili sauce for dipping.

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9 users found this review helpful

Reviewer:

Kira

Reviewed: May 5, 2007

Fancied a little something different. Was very pleased with results. Couldn't find Cilantro in local shops so unfortunately had to make do without. It still had a nice tangy but spicy flavour as we decided to UP the chilli quantities. We served with Spicy Thai Noodles. Yummy!

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12 users found this review helpful

Reviewer:

Alan Mathew

Cooking Level: Beginning

Living In: Wishaw, Lanarkshire, Scotland, U.K.

Reviewed: Mar. 15, 2007

This was good, but it takes some time to make the marinade. I made mine in the blender, which worked fine.

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11 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Sep. 26, 2006

Awesome! Husband and I loved this, but it definitely needs a dipping sauce. I used leftover marinade and added same amount dijon mustard to make my sauce.

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12 users found this review helpful

Reviewer:

SUNNYD203

Cooking Level: Intermediate

Living In: Bridgeport, Connecticut, USA

Reviewed: Apr. 17, 2005

My husband loved this one. I sprayed some olive oil on top, but they were still not as crispy as I would have liked. (I'll have to work on that.) I served it with nice green salad with spicy thai peanut dressing. Very good together.

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13 users found this review helpful

Reviewer:

SANDI K

Cooking Level: Expert

Reviewed: Mar. 11, 2004

This rating comes from hubby and the kids. I'm not a lime person, so my opinion doesn't count here. My kids pretty much love almost everything I've ever made from this site, but hubby tends to rate most dishes one star lower then they do. Tonight, however, he raved and gave this dish a full five stars! Due to allergies, I omitted the lemon grass and subbed with a little rind and juice of a lemon. Due to hatred of cilantro, we eliminated that and used parsley. I added garlic and onion powders to the breading and sprayed the chicken with olive oil. I marinated the chicken overnight which resulted in an amazingly moist breast. Family thanks you Shabern!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Oct. 10, 2003

Tastey and unique. I used chicken thighs instead. Only had time to marinade for 2 hours, could have gone longer. I boiled the leftover marinade and added some coconut milk and sugar to make sauce. It did not brown properly, next time I would try the olive oil on top suggestion.

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12 users found this review helpful