*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
First of all the name of this recipe does not suit the actual taste. Herb chicken? where's the herb flavor? Anyway This tasted like chicken with mashed potatoes on top. I can see why so many people add ingredients. I didn't add anything rather followed the recipe to a T. Hence the 2 star rating. Sorry but wont be making this one again.
This was pretty good. I used low fat margarine instead of butter and baked on a rack to help keep bottom from turning to mush. There was no crisp to my chicken but good flavor so I'll make this again. Plus my husband liked it.
Oh this is quite good! I have miserable luck with breadings and the like on chicken that I cook so I was surprised just that it came out intact. Add my vote for getting the chicken off the pan onto a cooling rack or the like as it cooks in the oven; I would think it would really be disappointing without. I m like most folks here you just know the next time I am going to fool with DCANTER s recipe some: I would not be afraid to really punch up the seasonings. I added a little Italian seasoning this time which I would think more of that more good cheese more garlic salt and some ground pepper would add to this. The recipe is fine as it is though and thank you DCANTER! I was really just looking for a way to use up a little potato flakes but because of your recipe I have a whole new direction to take chicken. And isn t that something that we are looking for?
Tip: Use a cookie sheet line the bottom with foil and then place a cooling rack on top of the cookie sheet. The breaded chicken goes on the cooling rack for baking. It will prevent your chicken from getting a soggy bottom.
Absolute perfection! My husband and I both agree that not only is this baked chicken the closest tasting to fried it is also just about the best chicken we have ever tasted. My search is finally over for a baked chicken that taste like it has been fried. I had no problem with the coating coming off and I also broiled it the last 5 minutes to make it a nice golden crispy brown. This recipe is a great find for anyone who likes the taste of fried chicken but looking for a healthier way to prepare it. Thank you so much for this wonderful recipe!Update!! I have made this wonderful chicken twice since my first review. If you really want a treat experiment with different kinds of potato flakes. Tonight I used buttered flavored. Fantastic!!
I admit I look here almost daily just for dinner/ entertaining ideas. I almost invariably take the recipes I find and use and tweak them. As a person just learning to eat gluten-free this was an awesome recipe with minimal 'tweaking'! First I lined the baking sheet with parchment paper rather than tinfoil. Then After rinsing the chicken (I used tenders) I dipped them in potato flour then in the butter (added an egg also) and then in the potato flake/ parm cheese mixture. In this mixture I also added italian spices garlic powder pepper and some ground flaxseed. WOW! SO MOIST AND TENDER AND CRISPY! I flipped the chicken halfway through as well. My kids went ape-s over this recipe and I will definitely make again!
This is pretty good first time I tried this with potato flakes. yum! I added some ranch dressing mix that comes in an envelope (1/2 pkg). Baked for 1 hour at 350. Little Trick: just so that the bottom stays crispy also I bake on a rack placed on baking pan. both sides crisp this way. You can also substitute ritz crackers or corn flakes toss in food processor for a few seconds first then mix with spices and coat chicken. I would make this again!!:)
Easy and delicious! I altered the recipe slightly by adding a half cup of Italian style bread crumbs and instead of butter or magarine I coated the chicken in olive oil before dipping in the breading mixture. This recipe was so easy that I was able to make it on a very busy night and unlike other oven baked chicken recipes I've tried this one is not messy. My family and I loved this including my picky toddler so I will add this to my regular rotation. Thanks for a great recipe!