Savory Oven Baked Chicken

Using breadcrumbs is basically forbidden in my house, so my family was skeptical about the chicken. But when they tasted this, they said it was the best baked chicken they ever had. My mom, who's always tskes meager portions and who was the most suspicious of them all, asked if there was any leftovers and demanded that I make more of this. Needless to say this recipe has become timeless in our family.

Posted January 18, 2017 by Ace

The absolute best boneless chicken recipe I've ever tried. Not to mention it's very easy to prepare.

Posted May 15, 2016 by T.C.

Imade this last night and it was simple and tasty. I used what I had on hand which was boneless and skinless chicken thighs. The coating was crispy and the meat was juicy and tender. I servced with some potaoes and steamed vegetables. Good stuff!

Posted October 14, 2015 by Billy

I take this recipe to friends & neighbors who are sick or just home from the hospital and it always gets RAVE REVIEWS. They absolutely love it and requests for the recipe which I gladly pass along. My husband and I love it as well -- a real KEEPER! Thank you, Land O' Lakes! :)

Posted November 16, 2014 by Ruth

I am Italian and my grandmother even comes from Italy. I grew up eating this as an Italian dish but we used tenderized round steak. I have always loved the flavor but was never happy with chewiness of the round steak, so after I married I decided to try it with boneless chicken. We loved it and liked it so much more than the round steak, so I haven' cooked it on round steak in years. But I also wanted to tell people of something very similar to this dish that my family also loves. Instead of the bread crumbs I crush cheez its and add those and a couple of Tbs. flour. O so good. Try it sometime and your husband and children will love it!

Posted July 22, 2014 by Charlene

Love this recipe!! Come out great every time. Checken, chops whatever u have on hand. Easy & kids love it!!!

Posted March 17, 2014 by Kisha

I have been making this recipe forever, and my 11 year old son "It is the best.". I use Panko breadcrumbs. This is a keeper, and I continue to make it, and my Dad also request this every time he comes up.

Posted January 08, 2014 by Cindy

Most deliciously moist chicken ever!!! Have made it for company with RAVE reviews!! This recipe is a keeper! I pounded the chicken first. I think it makes it more tender.

Posted May 03, 2013 by Mary Ann

My whole family liked this chicken.

Posted October 24, 2012 by Nancy

I MAKE THIS RECIPE ALL THE TIME. THE ONLY THING I CHANGED WAS THE BREAD CRUMBS. I ALWAYS USE PANKO BREAD CRUMBS INSTEAD. I SURE LOOK FORWARD TO TRYING MORE RECIPES! I SURE THANK MY DAUGHTER FOR SHARING THIS WITH ME & LAND OF LAKES !!!

Posted October 17, 2012 by Lulu M.

I made this recipe and used turkey chops. They tasted as good as it did when I used chicken. I plan to try it with pork the next time!

Posted September 28, 2012 by Deirdre

I traded the parsley for sage & minced garlic in olive oil for fresh. This is one of absolute favorite recipes!

Posted July 23, 2012 by Darla

Made twelve for my Bonko club and was a great hit. I used Japanese Panko plain bread crumbs, piled it on and was unsparing with the butter. Was really great. The fresh parsley really added flavor. Also, I prepared this the night before my luncheon in two large casserole dishes and covered with plastic wrap. All I had to do the next day was pop them in the oven. I served a congealed salad, steamed rice with veggies ( fresh asparagus tips, fresh green onions, Steamfresh corn, green peas) and dessert. s

Posted July 17, 2012 by Mary

We lost our card recipe. Thank goodness for internet. Thank you for best creamery butter ever.

Posted June 20, 2012 by Maggie

I absolutely love this recipe

Posted May 06, 2012 by Susan

I had 3 chicken breast that equaled 2lbs. I had to bake for 1 1/2 hrs. Its was excellent.

Posted April 10, 2012 by Barb

Easy and delicious

Posted April 05, 2012 by Winona

Simple and very good. Everyone liked it very much.

Posted December 17, 2011 by Janet C.