Garlic Cheddar Chicken Recipe Reviews - Allrecipes.com (Pg. 12)
Reviewed: Apr. 27, 2012
Made this for dinner last night. Absolutely scrumptious and husband loved it! I used 1/2 plain and 1/2 seasoned breadcrumbs. Also for added crispness, I used another reviewer's suggestion and placed a thin layer of coarsely crushed Texas Toast brand cheddar and garlic croutons at the bottom of the baking dish. I used Perdue's thin cut boneless, skinless chicken breasts. At 350 degrees, it took longer than 30 minutes to cook in my oven so I turned it up to 450 degrees for an additional 15 minutes and then broiled the top for about 3-5 minutes. Gave it a nice golden brown color and as I said - SCRUMPTIOUS!!
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Reviewed: Apr. 24, 2012
GREASY!! Way too much butter. It ended up greasy and soggy. It was SO HEAVY and rib sticking- not in a good way. It left me ill. Also, for a family of 4, this recipe is WAY TOO much. I don't normally bread my chicken and prefer it on the grill but thought this would be different. It's just so unhealthy you can feel it sitting in your stomach, ugh. Maybe would be better with an egg wash and 1/4 of the breading and NO BUTTER. Also, if you insist on still making this, I suggest more garlic- it was fairly bland.
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Reviewed: Apr. 23, 2012
A hit every time in my house and I have one that doesn't like chicken much. Love this one.
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Reviewed: Apr. 22, 2012
We loved this. Wasn't too heavy either!
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Reviewed: Apr. 19, 2012
This tasted great to me, but hubby didn't eat it.
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Reviewed: Apr. 18, 2012
Awesomely delicious! The only thing I did different was I doubled the garlic butter and injected some into the breasts...made them VERY juicy.
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Reviewed: Apr. 15, 2012
Awesome! Great flavor,moist and tender.
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Cooking Level: Expert

Living In: Chico, California, USA

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Reviewed: Apr. 11, 2012
A little too garlicky for me (which is a hard thing to do) but over all everyone enjoyed it and there was none left! Very moist too!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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Reviewed: Apr. 9, 2012
Super good
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Reviewed: Apr. 8, 2012
Made the recipe exactly as written. Delicious.
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