21 Reviews of Baked Italian Chicken

From: Paja

On Dec 3, 2002

I made this tonight and it was really delicious. Since I try to cook low-fat, I took the skin off the chicken and dipped it an egg and milk mixture instead of the butter. Once I put it on the cookie sheet, I gave it a quick spray with cooking spray. It came out nice and crispy and brown with a great flavour. I'll definitely cook this again!

From: Terri F.

On May 21, 2002

You did it again, Inez! DH was licking his fingers! I used chicken drumsticks for this, and drizzled the remaining butter over them in the pan. Served it with my Onion and Garlic Linguini and steamed broccoli. It was delish! Thanks for another keeper! :o)

From: DiB's

On Oct 22, 2002

Thank you Inez, for sharing this delightful recipe. The chicken came out moist with a lovely crust, both in taste and visual appeal. I served it with mashed potatoes, gravy and a salad. This is a recipe I will happily make again. Di

From: Marie

On Apr 22, 2003

Very good recipe! Used chicken legs and thighs and removed the skin. I would try to bake this at a little higher temperature next time to make it crispier. Thanks, Inez.

From: Oolala

On Nov 21, 2008

I made this to freeze for another night but it smelled so good that I devoured it! I used chicken quarters (leg/thigh combo) and used garlic powder instead of the minced. It had a nice crust and is very delicious! Thanks- now I hope it freezes/reheats well.

From: Michele O'Sullivan

On Nov 15, 2002

Delicious and easy to prepare. My family gobbled this up and told me how terrific it tasted. I used drumsticks and thighs and served with alfredo noodles and a veggie. Enjoy!!

From: Peter Pan

On Aug 13, 2002

Very good baked Italian Chicken indeed. I used skinless chicken thigh, a dash of Worcestershire Sauce instead of salt and marinated overnight with all the listed spices. So flavorful, so heavenly delicious and so easy. Thank you for sharing your recipe.

From: agileangus

On Jan 28, 2003

To lower the calories, I used boneless, skinless chicken breasts and omitted the butter. Instead, I sprayed the breasts with Pam, coated them with the breadcrumb mixture, sprayed again with Pam, and recoated. The chicken came out moist on the inside, crunchy on the outside. An added bonus - the breadcrumb mixture was twice as much as I needed. Before dipping the raw breasts, I cut the breadcrumb mixture in half and saved a half in the refrigerator for another easy dinner tonight!

From: Sheri-BDB

On Nov 19, 2002

Tried another one of your chicken recipes and then this chicken recipe, and they are both wonderful recipes! Thanks again.

From: Mrs. DeVelopment

On Aug 14, 2008

I'm trumping DH and youngest DD's star ratings here. I used chicken breasts and sliced them into "strips" cuz DH hates big pieces of meat ~ I used regular bread crumbs and sprinkled some italian seasonings in with the dried mixture. I thought this was yummy! DD said 3 or 4 stars, and DH said "high 4". Usually chicken I make in the oven tends to be dry, and this was juicy and the flavor was great! I'm not a giant garlic fan, I like some but don't like it as the MAIN flavor. If you're a garlic freak, you should add more garlic. Baked up really nice with a brown crust. Served with bruschetta. Many thanks!