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Crispy Herb Baked Chicken
October 10, 2006

This was a good recipe base. However, based on other reviews I tweaked and combined recipe methods to come up with a really great recipe. First, melt the butter, adding 2 Tbsp of canola oil to help prevent butter from over browning, and pour into bottom of baking dish coated with cooking spray. TO KEEP THE COATING FROM COMING OFF WHILE BAKING: First place about 1/3 to 1/2 cup flour in a dish big enough to for the chicken breast to comfortably fit in. Next, place 1 egg in a similar dish and beat egg well. Then place coating mixture in a third similar dish. Dip each chicken breast into flour, egg and then coating. Then place into prepared pan. THEN TO IMPROVE FLAVOR: If anyone has the all|recipes Family Favorites Cookbook published in 2005, look on page 183 - this exact recipe is printed differently - the one in the book has printed to add 1/4 tsp each of dried time and rosemary. I also made a couple of additions: 1/4 tsp sweet paprika, 1/2 Itailian seasoning, 1/4 tsp salt-free all-purpose seasoning and 1/4 tsp ground shallots and I also added 8 crushed saltine crackers. Then I baked for 30 minutes and turned to bake on the otherside for 15 minutes, then I turned them again and baked an additional 10 minutes. I know this sounds like alot of extra to do, but my family really liked it. Hope this helps. Thanks for sharing the recipe - very versatile :0)

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