Garlic Cheddar Chicken

This is delicious! I made a few changes. I used half butter, half olive oil. Also used Italian herbed bread crumbs and a variety of Italian seasonings. I didn't have chicken breasts, so I used chicken tenders (still flattened them though). I greased the pan and followed others' suggestions by putting down a thin layer of bread crumbs in the pan before laying down the chicken. The chicken tenders only took 18 minutes to bake, and then, following others' suggestions, I broiled the chicken for another 2 minutes. I HIGHLY recommend broiling the chicken at the end because it gives it a delicious crunch!

An acceptable, but rather ordinary chicken recipe--kind of "ho hum." I'm sure I would have been a bigger fan of this when I was still cooking for my kids when they were younger, but as grown-ups we've moved kind of beyond your average Shake and Bake type chicken. I used crushed cornflakes rather than crumbs, and dill for the oregano, but nothing made this chicken "wake up." On the upside, this is a "safe" chicken recipe, as even the pickiest of eaters wouldn't be able to find something not to like here--no unusual spices or blending of flavors. It was a little too buttery, however, so for those who would like to give this recipe a try I might suggest coating the chicken in egg rather than melted butter, and maybe drizzling a little butter over the top before baking.

Note: Use an aluminum/foil pan for this recipe- it keeps the chicken from getting soggy. Also, throw the ingredients into a processor- it blends everything up all nice and makes it easier to coat the chicken.

This dish has a fabulous flavor. The chicken was swimming in butter so the next time I prepare I will place it on a roaster rack. I did not pound thin and I baked it for 1 hour 15 minutes and it came out perfect. I didn't use fresh garlic but rather from the jar and I used 4 teaspoons as we are garlic lovers and that was just right for us. I used garlic and herb seasoned bread crumbs. I thought that I could have omitted the salt. I will definitely make this again but I hated that the bread crumbs became soggy in the butter. Thanks for sharing!

This is a great, tasty and easy chicken dish. I used sharp cheddar cheese in this. I omitted the extra salt and used unsalted butter; as the cheeses are salty enough. I scaled the recipe down to 2 servings and the proportions were just perfect. I had to bake mine for extra time because my breasts were still partially frozen. I didn't pound them either, and the chicken was so tender you could cut it with a fork. Served with mashed potatoes and steamed baby carrots.

Mmmm! I added a little flour to my breadcrumb mixture to make a nice crispy coating. Also, I didn't add the grated cheese to the dry mixture. I coated my chicken with butter, and then the crumb mixture as directed, and I sprinkled each piece of chicken with cheese so that it was sure to really melt into everything. Good stuff!

Absolutely Excellent!!! I marinated the chicken in Italian dressing for a few hours before preparing the dish. I also used Garlic/Herb breadcrumbs. I did need to bake it longer than 30 minutes though. I baked it for an hour because I was baking potatoes at the same time.

I halved this recipe and made it last night for my boyfriend and I. It turned out wonderful!!! The chicken was so moist inside and very flavorful. I used italian bread crumbs since thats what I had on hand, and parmesan/romano cheese mix (Kraft). SOOOO yummy. I sprinkled a little extra cheddar on right at the very end. My boyfriend who isnt a big chicken eater normally, took the leftovers home with him! Will make again for sure!

Delicious! The whole family loved it. I used Italian bread crumbs and also sprinkled a little garlic salt on the chicken before putting in the oven. After cooking for 20 minutes I turned the chicken over for the last 10 or 12 minutes to crisp up on both sides. Will definitely make again!

Very easy and really flavorful! We used skinless chicken thighs and baked for 1 hr. We will make this again.

Great recipe. I cut the chicken into 'fingers' and served them as an appetizer with a thick marinara to dip them into. I also baked them on a rack so that they crisped up on the bottom as well as the top.

Yum! Easy to prepare and flavorful!

This recipe is even better when you coat the breasts with flour first, then the garlic butter, then the breadcrumb mixture less the cheddar cheese. Brown for about 2 minutes per side in a cast iron skillet, transfer to serving plates, top with cheese and put it in the microwave for 2 1/2 minutes. Mine end up perfectly moist and cooked and not dry which will happen if oven-baked. My process works for any kind of coating you want to put on CBs and they're done in about five minutes.

This recipe was good, easy too but nothing that blew me away. It seemed a bit tasteless even tho it seemed to have plenty of ingredients. i will make it again just maybe next time ill use a flavored bread crumb. I did use less butter as well since it was already swimming in the amount i put in.

A great dish! Turns out perfectly every time. Very tasty, moist, and easy. I've made it probably 20 times, and never feel like I need to deviate from the recipe. Another perk - really basic ingredients that I almost always have on hand!

Great. Cut down on the butter and to keep it from getting soggy cook it on a cooling rack place in a cookie sheet so there is room for the liquid to collect under the rack.

I guess we may be a little spoiled by our other chicken recipes because this was only ok for us. Not bad. Everyone ate it but no one raved about it. Probally wont make again.

I took other reviewers advice & sprinkled panko on the bottom of the pan, and also broiled for a few minutes at the end. I did not do the garlic butter because my husband isn't big on garlic - I just melted butter & did add a little garlic powder to the bread crumb mixture. Lots of flavor & nice crisp - but still moist.

Wow! I always use an egg or egg white before breading but never seasoned butter. Sounds like it would be tatsy! I'm definately going to try this recipe!

An absolutely delicious chicken recipe! This is a definite keeper. I forgot to pound the chicken thin but it didn't affect the outcome at all. This recipe can easily be scaled down for a smaller household.

Awesome! I took one of the other reviewers advice and broiled the chicken for the last 2 minutes to give it a crispier topping but besides that I followed this exactly. An easy 5 stars. Thanks!

Absolutely AMAZING! The whole family loved it! And it was so easy to make!! This will definately be on the menu again :)

Made this tonight and it was a big hit with my family!! I thawed out frozen chicken breast and cut them in half and put them in the oven for about 35 mins. Put extra oregano and loved it!!

Quick, easy, and very juicy. We were impressed. The only change we made was that we did not add the cheddar to the bread crumb mix, we put it on top.

From other reviewers, I used Panko bread crumbs and dredged the chicken through flour before the butter. I loved this chicken!! I know it will be a staple in my house for years to come! Thanks for sharing.

This chicken is so good! It is very hard to find something that all three of my children will eat. They really enjoyed it. It was easy to fix with items that I have at home. I did find that the very fine shredded cheese sticks to the chiken better than the larger shreds. I'll definitely make this again!

Used twice as much butter and garlic because I ran out while breading. Had plenty left over of the breading mix, even after double dipping. Came out great. Delicious!

Pretty good but VERY oily! Definitely will half the butter next time, and half olive oil as others suggested. I doubled the seasoning as suggested and I'm glad I did. I saved some of the cheddar cheese to sprinkle on top.

I'm really bummed--I was all set to love this recipe (I love garlic and cheese, so I thought: how can I go wrong?) Well, something did. This time, I did not tinker with the recipe like I normally do, and it just didn't turn out well. It was soggy (and I even put it under the broiler for the last 5-10 minutes of cooking) and greasy. Maybe something went wrong when I had the computer scale down the recipe from 8 to 4 servings...I dunno, but I won't be making this one again.

Followed the suggestion to use half butter, half olive oil, and to put bread crumbs down on the bottom of the pan. Turned out great. Will definitely make again.

This is in regular rotation at our house. My kids love it. My breasts were a little thick, so I pounded them thin which reduced the cooking time. I also pour any leftover topping over the chicken before baking. Used panko bread crumbs for extra crunch.

This was a great recipe! I love baked chicken because it's so easy and this one combined my favorites, garlic and cheese! I loved that I had everything I needed on hand, so it wasn't complicated. One thing was that I wasn't sure how thin to pound the chicken, so I didn't go too crazy, I just kind of evened out the thicker spot. The thing that I think just made it was using homeade breadcrumbs. I just freeze the heals of our whole wheat bread and then grind them up in the blender and store the crumbs in the freezer so they're ready to go. These bread crumbs gave the chicken such great texture, we loved it! We will definitly make this again.

I made this chicken last night and it was a BIG hit! My husband called it the best chicken dish ever! The only modifications I made were to halve the recipe, and I used fresh tarragon, fresh chives, salt, pepper and dried basil for the spices. For optimum flavor, use robust cheeses -- I used Baldersons 3 yr old Cheddar, and a good quality Parmesan (Reggianno). Awesome results and will make this again often. Served it with Singapore noodles and green beans. Enjoy!

I've made this several times for my family, they love it. I did change the recipe a little. I use a combo of Panko bread crumbs and dry Italian bread crumbs and also add granulated garlic and some fresh grated Parmigiano-reggiano to the crumb mixture. Once the chicken has been dipped in the garlic butter and crumbs, I let it rest in the fridge for at least an hour before baking and add a bit more shredded Cheddar to the top of each breast. The crust is awesomely crispier if you let it rest first.

I made this for husband for lunch and he loved it! It's an easy recipe. He's picky so I've added this to My Recipe Box. Easy enough to teach my grandkids to make!

Moist, tasty and simple. If you like butter garlic wings this is for you! YUM!!

Mmmm! One of our go-to recipes! I happen to LOVE this one! It's easy and yum-yum-yummy!!! ** Worth noting - I've starting cooking ours on a cookie cooling rack that I lay across the foil-lined baking sheet. This keeps the chicken up out of the grease and allows both sides to get/stay crispy.

This was delicious! We prepared 2 servings and only baked for 22 min. The chicken was so flavorful and simple!

Very yummy!! I used panko bread crumbs and just drizzled a little olive oil on the chicken instead of the rest of the butter. Then used the remainder of the garlic butter to toss on some red potatoes as a side. Very nice.

Thanks for such an easy recipe. The only change that I made was to use gluten-free bread crumbs. It turned out great!

This was excellent!! I cooked it for 45 min in oven and it turned out perfect. Will be making it many more times.

We love this dish! I've cooked it three times now. I typically scale the dish to 4 servings for 3 large breasts and it works out great. Echo everyone else: 1) coat the baking dish with breadcrumbs to avoid sticking and to sop up any unwanted runoff 2) BROIL for the last 2-3 minutes for a great crunchy texture. I make this as-stated but I use about 1 teaspoon of Italian seasoning in place of the parsley and organo. I also use seasoned breadcrumbs. I served it with sautéed asparagus and garlic mashed potatoes and it's a win. Thanks for sharing this yummy recipe!

This was an "okay" idea, but it needs alot of help. Add more spices because its bland. Only coat the top of the chicken with the breaded mixture because the bottom does not get crispy and is very soggy! I took the advice of the others on here who have said the bottom turns out too soggy. The tip was to put bread crumbs in the bottom of your pan before you lay your chicken on top. It didnt help much and just burned to the bottom of the pan when you put it on broil for the last few minutes. Next time I will leave the back side uncoated to avoid the mushy mess. Its a MUST to put this on broil otherwise it will not be brown or crisp..just a pale mush with cheese on top.! The picture shown for this recipe can NOT be from following these instructions. In the picture the chicken looks brown and the coating looks appitizing. If that chicken is brown then that cheese on top would not look like it was just sprinkled on with a few minutes of melt time. I followed these instructions and my chicken did not look like that. Beware when you cook this and use your own judgement b/c these instructions will not get you the results you see in the picture.

I made this using chicken tenders. I didn't have parsley and used a little basil & oregano as well as seasoned garlic salt & pepper. I have read some low reviews indicating there wasn't enough flavor. That's simply because there wasn't enough seasoning added. I didn't follow the recipe there but added the amount of seasoning I typically use when fixing chicken. The taste was wonderful - my daughter announced that it was her new favorite dish. The best part of the chicken dish were the little bits of cheese and bread crumbs at the bottom of the pan - in the wonderful garlic-flavored butter. Definitely a keeper make-again recipe!

Absolutely wonderful, will make again and again. Only change was way less butter to make it a bit healthier. Next time I'll try plain breadcrumbs instead of the Italian kind.

Great recipe -- delicious and easy to make. I made it even easier by using Italian seasoned bread crumbs instead of adding parsley, oregano, salt, and pepper.

Ok this recipe is awesome. If you like garlic, this is it! I thought this was the strangest combination, cheddar and garlic, but I was SO SO SO happy with the results. I've been searching for the perfect chicken recipe that you can use with anything and this is it for me! I really didn't change anything but used italian bread crumbs, no parsley or oregano (used italian seasoning instead) and we always cook with Promise Light (butter substitute) so I used that, and it lowered the calories a bit. It was beyond perfect for me. I wanted to make it every day this weekend. LOVED it! It was so garlicy and moist. I didn't find it mushy, just moist. I could go on and on about this. I would give this 10 starts but that's just me!!! LOVE IT!

Total flop in my house. Followed recipe exactly. Chicken was moist but totally without flavor. Bread crumb topping rated an "ok" from husband, son & I did not care for it at all. Giving this recipe a BIG thumbs down.

I made these tonight following the recipe exactly. My husband and kids loved them but it was difficult to get the breading to stick to the chicken. I like to try the original recipe first before I change anything but next time, I will coat chicken in flour and use eggs to stick the breading on the chicken and bake them in the oven.

This recipe is a winner with my family. They love the flavor and it's so easy to make.

This was quite good! Not quite super amazing, but a very nice meal that the whole family will enjoy. I didn't really do anything different, except I had on hand a bag of shredded cheddar/mozz blend so I used that. I was also a bit short on time and simply melted already-made garlic butter in the microwave, it worked fine. I have yet to find a way to cook breaded chicken in the oven so that the bottom doesn't get soggy.. this time I tried lining my dish with foil and it didn't seem to help. I also meant to add more cheese on top toward the end of cooking time but I forgot - will do so in the future.

Looked great when it came out of the oven and TASTED even better! :) I did not have the utensils to pound the breasts thin & reduced to 2 servings. Other than using a shredded mozzerella & provelone blend in place of parmesan I follwed the proportionate recipe exactly. Also followed another reviewer's suggestion of putting a layer of breadcrumbs on the bottom of pan (I used a 8x8 glass pan). Cooked 45 minutes to compensate for thicker meat. Served with Pillsbury Crecent Rolls (just stuck them in the same oven for the last 13 minutes!), steamed broccoli & Grand Traverse Late Harvest Chardonnay (yea for MI wines!). I will DEFINATELY make this again!!!

This was awesome! I used Panko bread crumbs and added more seasonings and broiled it at the end for about 2 minutes. It came out nice and crunchy on the outside and tender on the inside!! I will definitely make again!!

So good all my kids even liked it. Be sure to dip the chicken in flour before the butter mixture to help the butter stick to it.

Turned out very tender and moist. The cheeses added great flavor. I paired this with yellow rice and veggies covered in cheddar.

I SUBSTITUTE CORN FLAKE CRUMBS FOR BREAD CRUMBS. THE RESULT WAS A CRUCHY AND BETTER TASTING CHICKEN CRUST. ALSO SUBSTITUTE DRIED CHIVES FOR PARSLEY.

Fantastic!! Did not change a thing! the kids loved it!!

This was delicious and my picky teenage daughter even liked it. I used the Panko crumbs, which gave it a nice crispy texture. I sprinkled extra crumbs and cheese over the top of the chicken. Per the advice of other reviewers, I sprinkled the bottom of the pan with crumbs to prevent sogginess, and I broiled it the last 2 minutes. Served with broccoli, salad, and baked potatoes. Yum!

Mmmmm! My family really like this! It did end up being a tad salty so next time I'll omit the extra salt. (I use salted butter and the cheeses are salty.) I did double the parsley and oregano but next time may swap the oregano for basil. I used chicken tenders istead of breast and kept the baking time the same since a lot of flavor comes from the butter getting brown. Oh, and I used Panko bread crumbs.

I was very excited to make this based on the excellent reviews, but sadly I was disappointed. I found it way too greasy and just OK overall. Will not make it again - sorry!

WOW!! What a wonderful recipe..very flavorful. The only thing I did differently was when the chicken was done cooking, I put it under the broiler for a couple of mins. to kind of crisp up the coating. This is a wonderful recipe.

I really liked this dish! I made it exactly as the recipe called for and I will definitely make it again! I did as other reviewers recommended and put bread crumbs on the bottom of the pan to keep the chicken from getting soggy. I also coated the chicken in flour prior to dipping in the garlic butter mixture. So, so good!

I decided to give this recipe a 5 after I watched my husband finish his supper and get up from the table....he brought the aluminum foil that I had baked the chicken on back to the table and proceeded to eat every crumb that he could find. It was that good!

Not sure whether I should be reviewing this because instead of chicken I used... TOFU! I was looking for something a little different, and this was just delicious. My success with this makes me think that this would be a great recipe not just for chicken but other white meats and vegetables (eggplant would be beautiful!). Easy, and very quick. Other than changing the main ingredient in the dish, I felt the need to omit the dried parsley, which might as well be hay for the flavour it has to me, and instead add chopped fresh parsley to the butter after cooking the garlic in it. I had no problems with sogginess, but then again, I DID cook it longer than 30 min. I baked it until golden, and it was both crunchy and juicy. (When I make this with chicken, I'll be increasing the temperature rather than the cooking time so it doesn't dry out though.)

Have tried this recipe twice now exactly as instructed except I cut the breasts in half before pounding thin. Also used a mixture of both sharp and mild cheddar. It turned out fantastic both times. As another person recommended, this time I cooked on a foil lined baking sheet coated with Pam and thought it had more of a golden brown color and the texture was not soggy. Thanks for sharing!!

This is a great recipe! The chicken turns out so tender and the breading taste so good. I used flavored bread crumbs so I didn't add the parsley or oregano but I did add freshly ground pepper. I also didn't add the salt. It had so much flavor. My son ate seconds and wanted thirds and my picky toddler who doesn't eat anything ate all of her chicken. Will definetely make this again. My son wants me to make it again tomorrow!

I must be the only one who didn't care for this dish. It was quite flavorless. Maybe I will try it again someday, it's possible I wasn't in the mood to eat it at the time. My kids seemed to like it though.

Easy family pleaser and FANTASTIC! 'Nuff said!

This is delicious. Love the flavors of the cheddar and garlic butter. The only two minor complaints I have was I couldn't fit all 8 breasts in a 9 x 13 after "pounding thin";so I used (2) 9 x 13's. Also,they weren't crisp;so I took advise of others, and broiled for a few minutes. Great recipe, though! The whole family liked. And, it is something I would serve to company;as presentation was nice with the shredded cheddar bits throughout the bread crumbs. Went great with brown and wild rice, green beans and a green salad. Thank you, Baylor66. Will make again and again.

I only did half the recipe cause I was just making three breasts and it turned out great. I also used minced garlic out of a jar. ½ tsp= 1 clove. And I thought it worked really well. I also only had Italian bread crumbs. Other then that I followed exactly the same. I can’t wait to make this when we have family over I know it will be a hit.

Delicious! A favorite in our house. I've liked playing around with this recipe a little, but my favorite way so far is whole wheat Ritz Crackers and bread crumbs (and if I have them on hand club crackers...they have a little bit of a buttery taste) cheddar cheese, parmesan cheese, little bit of italian seasoning, and a little bit extra garlic. I have two very picky eaters in my house and this is a favorite of theirs, so that's saying a lot!

Unbelievable recipe! This has become our favorite dish! I make it so often, I don't even have to look at the recipe anymore! Let me tell you, I am not a big chicken fan but this recipe has got me eating frequently now. You can't screw this recipe up, it is very forgiving. I can't tell you the last time I used any form of measurement to make it and it has always come out perfect.

This was a tasty dish. I used chicken tenders, because I had them on hand. Indtead of regular cheddar I used Cabot reduced fat Garlic and Herb Cheddar. very good. Thanks for the recipe!!

delicious. i used half olive oil too. i think next time i will use this recipe for chicken parmesan as this would be excellent with a tomato sauce and spaghetti.

You have given me a new method of breading chicken. This was great, thanks!

Too bland and dry. Won't make again.

Would have liked a little more seasoning / spice, but easy and very tasty. Might add more cheese or some crushed red pepper next time.

chicken came out moist and delicious. i will make this again. my family loved it. thanks

This is truly awesome! In fact, we're making it again tonight! I used parmesan bread crumbs and omitted the salt (the cheese makes it salty enough for us). The bottoms were a little "soggy" but the sides and tops were so crisp that the bottom didn't bother us at all. Served this with mashed potatoes and was very filling. Next time I will try others' suggestion of freezing the cheese then crumbling it in. I scaled the recipe down to 4 but only used three breasts, and those three took up my entire baking dish!

This was pretty good but far from great. I was hoping for a little more and would not knowingly order this in a restaurant.

Wow-I thought this was so incredible for such a simple dish! I followed the recipe exactly and the chicken was so moist, tender, and most importantly, garlicky! I used smart balance and it turned out great.

I halved the recipe, but still had enough of the breadcrumb mixture to do 6 breasts, not 4. I didn't pound them thin and they were done in 40 minutes. The overall flavor was a little bland, though my husband liked it. If I make it again I would follow another reviewer's suggestion and add the cheddar shortly before the end.

Great for the GARLIC LOVER!!! My teenage son even loved it! I used seasoned panko breadcrumbs that gave an extra crispiness. Also, I found that the butter/garlic mixture was just enough to coat both sides of only 4 halves of chicken breast (lightly pounded). Next time I'll probably add more to have enough to pour over the top. Used Italian seasoning because I didn't have any oregano or parsley on hand and one of my favorite kitchen tricks is to use either a microplane or small grater for the garlic rather than trying to mince small. Always looking for something easy with ingredients that are usually on hand...this was great!

This was OK. My family didn't love it, but I thought it was pretty good. I had a hard time getting everything to stick.

Maybe I did something wrong, but mine turned out dry and I couldn't taste the cheese or garlic much. Smelled great, but we were disappointed with the taste. I halved the recipe and had way too much topping in the end. Thanks for sharing. UPDATE: I tried this again and it was a hit. This time I covered with aluminum foil so it stayed moist. I'd suggest cutting back on the salt and substitute garlic powder though.

Made this recipe last night at my husband's urging. Usually he doesn't care for cheese and chicken, except parmigiana. He asked me to make this. I only had shredded mozzarella cheese and exchanged 1 tblspn of extra virgin olive oil, rather than butter. Never added salt because of health issues. I made it using 6 breasts which were already pretty flat. Used panko whole wheat crumbs. I served it with leftover rice pilaf to which I added about 1 cup of frozen peas, which I steamed for the 30 minutes that the chicken baked. I didn't believe that the chicken would be ready in just 30 minutes, but I found that it was true. Great dish, great leftovers and very easy.

We eat this at least once a week at my house! Everyone loves this dish.

The only change I made was using mozzarella instead of the cheddar.....and it was delicious. Oh, I also used 4 cloves of garlic in my adjusted recipe for 2 servings. This is definitely a keeper. Easy, quick, and tasty. My husband usually scrapes any toppings off foods but when he heard it was garlic and butter he tasted it and said it was good.

This was very good. The chicken eded up moist and it was delicious. The only complaint from hubby is that it came out a bit soggy...I agree. I will definately be making again. Thanks for the post.

This had a really good flavor. They did not get crispy on their own. I had to transfer them to a cookie sheet, turn the oven up to 400* and bake them on the bottom rack for 5 mins to get them to crispen up on the bottom. I also put more cheese on at the end because the cheese gets very crispy when baked and I wanted a more gooey cheese flavor. Served with fresh boiled broccoli and cheese sauce. Overall a good recipe.

I just made this tonight for dinner. It was VERY good. We thought we would have leftovers but there was nothing left! I didn't have oregano or parsley. I used pepper, basil, garlic, and salt. I also used corn flakes with bread and put it in my blender. I also blended some cheese in with the bread crumb mixture and a couple handfuls of flour. Then I shredded some cheese to sprinkle on top. I sprinkled the bottom of the pan with the bread crumb mixture. I will DEFINITELY be making this again! Our 7 year old devoured it like it was his last meal (and he is SUPER picky). Awesome recipe!

Really great! Used 1/2 spicy crackers, 1/2 panko bread crumbs.

My kids and husband have already asked for this meal again. I cooked the chicken a little longer because I didnt pound it. The flavor was excellent! I put the dry ingredients in a processor so the cheddar cheese would break up nice and small. I will definitely make this a regular dinner at my house.

Delicious recipe! Made the recipe to create 3 servings, and it ended up making the perfect amount for three people. The chicken ended up delightfully crispy. The only thing I changed was the amount of pepper - I nearly doubled the amount of pepper, which gave the chicken some zing. I will use this again - quick, easy, delicious!

Very delightful!

This recipe is made once a week at our house. Its so easy to put together & always tastes great. We used to stuff the chicken with Mozz. before breading, but now (trying to cook with a toddler in the kitchen) I just sprinkle it on top at the end. It is also easier to melt the butter in the microwave with either halved garlic cloves, or garlic powder. I don't even have to turn on the stove. Line the pan w/ foil & I don't have to clean up either. Also goes great with the honey roasted potatoes on this site.

Excellent dish! The hint to sprinkle some crumbs underneath the chicken was just right. This was enjoyed by all, thanks so much.

These are a hit. My husband is quite picky and he loved this entree. Even my 2 year loved this. I used chicken thighs instead of breasts and they were moist and tender when done. I followed the recipe exactly other than that. Thanks for this great recipe.

All my guests raved over these. I will make these again and again. Very easy. I cut mine into strips to serve more people. Also, placed crumb mixture in a ziplock and shook the chicken to coat it. Worked great.