My children both thought this recipe was not very good. Both my husband and I found it waaayy to lemony.

Thank you for a great chicken recipe. I used boneless chicken breasts and marinated them for 4 hours.I also cut the butter to 3 T. as suggested. This is a keeper.

its soggy

Yummy! I made this recipe with skinless, boneless chicken thighs and marinated them for an hour like other reviewers advised. Didn't have enough lemons and limes so I added the juice of 1/2 an orange to equal about 10 Tbsp of citrus juice. Since the thighs didn't have skin I just coated them with the bread crumb mixture, drizzled a little melted butter on top and baked them in the oven. It wasn't necessary to brown them in a pan first. The chicken came out juicy with a really nice citrusy, curry flavor. I might add some garlic powder and cayenne to the crumbs next time but I will certainly make this easy, flavorful dish again! Served it with brown rice and sauteed green beans. Very very good!

I left out the curry powder and added cumin and Penzey's Tuscan Sunset spice mix instead. I also didn't use as much butter - probably about 4 T. I also turned the oven to 400 degrees and cooked the chicken 20 minutes on each side. It crisped up really nicely.

I marinated it overnight and i did not use breadcrumbs. The chicken still came out a little dry, but i used breast tenderloins, since theyre little chicken strips and it made a great apitizer that everyone loved.

This was pretty good, but the flavors were a little too strong for me. Chicken was nice and tender though!

Excellent!

the spices in the coating were GREAT together--i was a little worried about the curry but it blended well...all the coating remained behind in the pain after baking however...all in a lumpy soggy pile. (AND i had browned first!) i think maybe it should have been baked at a higher temperature.

GREAT!!! We had everything but the lime, so . . . we replaced the lime with "Mikes Hard Lime" beverage and the "curry" was replaced with a spice blend. It was GREAT! Thanks

I only marinated my chicken (I used breasts) for 15 minutes and this still had plenty of kick. After reading some of the other reviews, I opted to spray each piece of meat with a non-fat butter spray after I had coated them in the crumb mixture. It definitely wasn't soggy. They turned out well and I will make this again. However, the leftovers weren't very desireable because they were soggy!

This is an awesome recipe. I will definitely be making this again. Thank you for submitting it!

Excellent! This Chicken has kick!

Tasty enough if you like a soggy coating. Marinated in citrus juices & dry mustard for two hours. Didn't use butter; lightly coated pan with olive oil. 1.5 cups crumbs, doubled spices & zest. Re-coated both sides of chicken prior to 'turning.' I wouldn't serve this for company.

I made this recipe, and it was very flavorful. I will make it again.

I liked the taste of this, but I think the recipe needs a little tweaking. Like a lot of others, my crust became soggy. I think next time, I'll brown the coated chicken (I used boneless, skinless thighs) and bake it in the oven without the butter. I also doubled the curry, and added some other spices. I really loved the taste of the citrus and mustard together.

I made this suculant chicken dish last night. Wolfgang gave it a 5 stars and ate 3 peices. I thought it was the most flavorful chicken I have ever had. I made it with skinless chicken breasts and it turned out mouth watering! Afterward during our post dinner activities, Wolfgang screamed out "lemmon zest!" .... so all in all, I'd say the chicken was a hit"

With a little modification, this was great! I replaced one tablespoon of the mustard with wasabi mustard, marinated for two hours, and doubled the bread crumbs -- so when I turned it over, I recoated the soggy side with more. This was so fab! Definately a new family favorite.