These are REALLY good, make sure to take them out as soon as they are done or they tend to dry out.
These were really tasty and juicy. I made the breasts for myself, but used boneless thighs for my DH as he usually says the breasts are too dry. He liked them both! I kept the coating in the bag and shook the pieces in the bag to cover with coating. Thanks! A keeper of a recipe!
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This was very good! I used AllWhites (zero pts) to dip the chicken before the crumb mixture. Will definitely make this again! thanks!
Yummy. Used cutlets because I find chic breast too dry. Kept the topping mixture in the bag and just put in the cutlets 2 at a time and shook the bag.
Still baked for 20 minutes at 450. This is worthy of a company meal.
Perfectly delicious and perfectly simple. Since it's baked I tucked the thin tapering end of the breast under the thicker part so that it all cooked evenly and made as directed. How can you not love something this good that is also healthy!
Having read all the reviews, I was ready to wish I had put more spices in it, but I always try to make a recipe as closely as I can the first time so the rating will be accurate. Anyway, I soldiered on and followed the recipe exactly as written except I used chicken tenders. The chicken turned out wonderfully. I don't think it needed any more spices. I wonder if the folks thinking it was bland were using fresh parm or the stuff in the green can. That may make all the difference. The green can hasn't been in my house in years. Anyway, I really really enjoyed this. Made it with a parm & herb risotto (so much for the low cal) as a side dish. This recipe will definitely be a regular in our household. Thanks for sharing.
I cut the recipe down to 1 big chicken breast and brined my chicken first for a couple of hours. I loved the seasonings on this chicken. Very tasty. Will make this again and again!
If somebody needs a 59th rave review to tell them this chicken is good and they should try it then let me be that 59th reviewer! Firstly, I am always looking to cut fat and calories so I loved that there was no oil involved with this coating and it still clung perfectly to the chicken. Like a previous reviewer, I did the shake and bake method of just putting the chicken in the bag with the coating and shaking everything up. The whole dish came together in less than 2 minutes this way and without any mess. I was impressed that the bottom of the chicken didn't go soggy at all such has happened to me with oven baked coated chicken in the past. I think so many different types of seasoning could be used with this method. I could see mixing it up with some spicy seasoning in the future. Made for PAC Fall 2008.
I dipped mine in eggwhites with a little low fat milk