Pretty good, but I didn't like how the sour cream mix kind of glopped on and slid around on the chicken. It did help the crumbs to stick well, though. I used half a package of dry ranch dip mix instead of the onion soup, and it was good. Just the texture of the sour cream wasn't awesome. I also wonder if the shortage of crumbs comes from people using whole chicken breasts instead of halves, as in the recipe? The rest of the recipe is plenty for whole chicken breasts, though. That will also increase the baking time considerably too. Mine baked for about 50 minutes (covered for the first 20), then after another 30 minutes and 180 degrees, I turned off the oven and let them sit while I finished the sides.
Was this review helpful?
5 users found this review helpful
Pretty good, but I didn't like how the sour cream mix kind of glopped on and slid around on...