OMG! This was fabulous!!! Only made a few changes out of necessity as I didn't have all the ingredients on hand.... Added extra onion and garlic powder, dried oregano and sweet basil to the bread crumbs as I didn't have the seasoned variety on hand. Tip from other reviewers: Let the coated chicken sit in the fridge for 20 minutes prior to preparation so that the breading will stick better. Didn't have Monterey Jack cheese so I subbed smoked mozzarella which sent it over the top!!!! Used Bertolli's tomato and basil sauce and mixed the remainder of the sauce with cooked egg noodles and then layed the egg noodles on the bottom of the baking dish. Put the chicken on top and then cooked for 15 minutes. Per other reviews, added the cheese the last 5 to 7 minutes to melt and brown. This was unbelievabley good and definitely going into my rotation. You absolutely have to try this! Thanks so much for this wonderful recipe!!!!

Reviewed On: Nov. 11, 2009

Love this recipe. Have made it three times since finding it online... Absolutely great as it is, but decided to try adding a smidgen of anchovy paste to it on the third time. It sent it over the edge from outstanding to sublime!!! Thanks so MUCH for this recipe!!!

Reviewed On: Oct. 27, 2009

Decided to try "homemade" chili and glad I choose this recipe.... Absolutely delicious! Didn't have regular chili powder, so I subbed New Mexico red chili powder - don't know if it made a difference, but it turned out fabulous. Thanks George!!!

Reviewed On: Oct. 17, 2009