"I tried this with 4 large boneless chicken breasts & marinated it for about 16 hours (wasn't sure if that'd be too long since it says up to 12 hours) but it turned out really moist! I used Japanese panko bread crumbs instead of corn flakes & it still had a great crunch to it & became golden brown. I wish I would have made 6-7 breasts though because the bread crumb mixture is a LOT & I could have used it up if I had more chicken! Definitely try this - it's a winner (tastes GREAT with their roasted broccoli/tomato/arugula salad too!"

"I tried this with 4 large boneless chicken breasts & marinated it for about 16 hours (wasn't sure if that'd be too long) and it turned out really moist! I used Japanese panko bread crumbs instead of corn flakes & it still had a great crunch to it & became golden brown. I wish I would have made 6-7 breasts though because the bread crumb mixture is a LOT & I could have used it up if I had more chicken! Definitely try this - it's a winner (tastes GREAT with their roasted broccoli/tomato/arugula salad too)!"

"I cut the recipe in 1/2 and my husband and I loved it! I put just a drizzle of olive oil & enough salt & pepper with the tomatoes & broccoli that I didn't need to add anymore oil/salt/pepper later. I definitely recommend making this with baby arugula greens. We had ones that were a little bit more weed-like & had long stems which were hard to eat, but still we loved the taste! What a simple way to make veggies too! I'm going to try this with other veggies - roast them & put them with some greens & feta - super easy!"