Reviewed: May 22, 2013

This is a super simple way to make a good chicken dinner. I changed it up a little, but nothing that changed the overall dish. I did not use all of the butter, and next time I will probably use less. I also added some italian breadcrumbs and some additional seasoning.

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Reviewer:

busy mom of 5

Reviewed: May 16, 2013

good

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Michele

Reviewed: May 13, 2013

I used boneless skinless chicken breasts and the 40 minute cooking time was just a little too much. I also used a small amount of olive oil instead of butter on the bottom of the cooking dish. The flavor was excellent and it was a quick way to make some yummy chicken. The only thing I would change next time would be to decrease the cooking time.

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Reviewer:

Bobyn42

Cooking Level: Intermediate

Home Town: Saint Cloud, Minnesota, USA

Living In: Alexandria, Minnesota, USA

Reviewed: Apr. 29, 2013

The chicken comes out very juicy and flavorful. However, the breading doesn't crisp up as if it were deep fried, but still a keeper!

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Kim G.

Cooking Level: Intermediate

Reviewed: Apr. 10, 2013

Tasted great and it was easy to make.

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Reviewer:

VITOS

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

Living In: Boonton, New Jersey, USA

Reviewed: Apr. 9, 2013

I used 4 boneless chicken breasts chopped across without skins. Didn't stray from the spice portion of the recipe. The only thing I did was pound chopped breasts to the approximate same thickness and then cook it about 5 minutes less per side, then wrapped it in foil to rest and finish cooking off heat. Sliced and served over a bed of rice in each bowl. EVERYONE came for a second helping! It is so easy and so so tasty - the butter really gave it a bit of southern fried chicken flavor, and a sprinkle of white pepper and salt right out of the oven put it right over the edge. We will be eating this once a week.

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Reviewer:

Brad

Reviewed: Apr. 3, 2013

Delish. Reduced butter by half and added 1/4 tsp each of garlic powder and onion powder.

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Reviewer:

Greta

Reviewed: Mar. 19, 2013

WOW!! I made this using chicken thighs and drumsticks, 4 tbsp. margarine (to keep the cholesterol down), added a 1/2 tsp of poultry seasoning and substituted garlic salt for regular. My husband RAVED over it! This has got to be the best baked "fried" chicken I have ever had!

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