Oven-Baked Herb-Crusted Chicken with Parsley Olive Oil Sauce

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I really liked this one. After reading the other reviews, it was apparent that this reccipie was/is a little bland, but that is what I needed for the meat dishe becasue I was also making a parmasian grilled vegitable salad which was intened to be the "star" of the meal (yes, your vegitables can be the focal point. It was a perfect combination.

The only think I did differently was to put the chicken under the broiler for a few minutes right at the end. It added a bit of color.

Don't skip the Parsley Olive Oil Sauce - it is what changes this recipe from "bland" to "a delicate floavor."

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Pretty good, I found that you do need to add the olive oil onto the chicken at the end. I ended up using an infused oregano oil and it really picked the flavor up a notch. The seasoning on the chicken on it's own was not enough flavor.

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I made the chicken only on this recipe. I did adjust the recipe since I didn't need so much chicken. I used 3 frozen skinless boneless chicken breast, thawed. Then I used whole wheat flour but used 1 tablespoon, and kept the herbs and seasoning the same. I baked it for exactly 30 minutes and it came out perfect and tasted fantastic. I made the chicken for chicken caesar salad and will make the Raspberry Chicken Salad from this show with the leftover chicken.

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I'm not sure why you need flour in this recipe! Why not just put the spices on the chicken, then spray olive oil on the chicken and bake it? I used 4 breasts, Mrs. Dash, thyme and oregano. I sprayed lightly with the olive oil, baked them uncovered for 20 minutes, then covered for 20 minutes. They tasted fine and moist.

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Nice try Robin.

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After reading the reviews of this recipe, I used WAY less flour and practically doubled the spices. Instead of cooking spray, I drizzled a little olive oil on the baking sheet and on top of the chicken, then flipped it halfway through. Even then, it was just okay. I used the leftovers tossed in a green salad and that was pretty yummy.

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Not impressed. Maybe I did it wrong, but the flour just looked all white and uncooked even though the chicken was done. Not enough flavor either.

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I don't know how they're raising chickens these days, but even chicken doesn't taste like chicken - it has no flavor. Always looking for a way to add flavor, but nothing to "out there" or my grandkids won't eat it. This dish was a real "miss" for me. I read all the reviews before trying it, but figured it was worth a try. However, I have to agree with those who were surprised with the lack of flavor, given the spices used. I tried cooking it 2 ways - one exactly per the recipe, and the other following someone else's suggestion of using a light coating of olive oil instead of the spray and turning half way through. Taste-wise they came out exactly the same. No flavor. After reading the comments of others I wasn't exactly surprised, but was disappointed - as I had tried to be hopeful. Since it had no flavor, I won't be making it again - but will continue my search for something that adds a nice flavor to the chicken. Still a bit mystified about why those spices don't come through - but I did notice that although there was a nice, light coating of the flour I don't think the spices actually "stick." Nope, not for me.

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I baked this for my roommates and my boyfriend. Everyone really liked it and asked that I make it again. The parsely sauce was great and gobbled up. Everyone liked it so much I had to throw some more together during the meal!
I added about a tablespoon of sweet white onion to the parsley sauce for added texture and zing! Served with rosemary potatoes and fresh lemon and garlic green-beans. Will do again!

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It was very flavorful and not too heavy. I enjoyed it very much and I enjoyed making it. The sauce was wonderful. I am certainly going to make this great recipe again.