Oven-Fried Garlic Chicken

This was a really great recipe. Fast to make and great tasting. I did make a couple of changes: I used Panko breadcrumbs and used fresh grated romano cheese and I only baked it 30 mins so that it came out very moist. I placed the chicken breast on a rack so that they were crunchy all around. Even my picky daughter loved it. Thanks for the recipe.

I made this for a dinner party and got rave reviews (which belong to you!) I changed the bread to rice crispies; used dried parsley as that is all I had; used 8 cloves of garlic and used olive oil instead of butter. This tasted fantastic both hot for dinner and cold the next day for lunch. Thanks for a winner!

Fantastic! This dish is just awesome and the aroma....OMG. I want to give it more stars. We all made pigs of ourselves eating this, including picky toddler DS. I thought I defrosted 6 chicken breasts but ended up with 2.7 lb of chicken tenders (they were great as tenders). I made 1 1/2 times the coating and it was perfect. Some of the tenders got the leftover garlic butter and coating and they were juicier while the others were nice and crunchy. Some of them took a bit of extra work to get off the foil so next time I will try the Reynolds Release foil. This was in the oven for 40 minutes. I can't wait to eat the leftovers tomorrow. This is a big hit in our house and will be made often. Thanks!

5 star all the way. As others I used skinless boneless breasts, put lots of parmesan/bread crumbs on well buttered/garlic breasts. Baked at 350 for 45 minutes, moist juicy and very tasty. Served with wholewheat lightly buttered Spaghitti pasta,steamed broccoli and Belgium Endive salad- Excellent

This was wonderful! Used Panko bread crumbs but everything else was as noted in the recipe.. It turned out crunchy and so savory! Thank you SilentCricket!