Reviewed: Sep. 16, 2009

not bad...& smells up the house with nice aroma!

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Reviewed: Sep. 16, 2009

This has become an every other week or so dish that I make for my husband and I. It's delicious, and especially if you dip it in a little ranch dressing. I also add more garlic than it calls for, my husband is Italian so when it comes to garlic, no limits. Recommend everyone try this.

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HeatherH_ATX

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Reviewed: Sep. 15, 2009

It was a very good for dinner & still good the next day for lunch! I'm definitely making this again. The second time around I will add a slice of swiss or provolone cheese between the chicken & breading.

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Victoria514

Cooking Level: Beginning

Living In: New Castle, Pennsylvania, USA

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Reviewed: Sep. 13, 2009

This was very good. The only thing I did different was do the olive oil/garlic (added extra garlic) mixture that morning and added my chicken to it in a baggie, so the olive oil really soaked up the garlic flavor. It turned out very very good. Oh yeah...also, instead of breadcrumbs, I used stuff mix, crushed up in the blender. Made it nice and crunch.

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CHELSEA

Cooking Level: Intermediate

Home Town: Crestview, Florida, USA

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Reviewed: Sep. 12, 2009

Excellent chicken recipe! Very tender and juicy; will make again soon ... thanks for sharing!

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Kimberly

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Sep. 12, 2009

i have tried a few different recipes for baked parmesan chicken and this one is by far the best one yet.

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countryk

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Reviewed: Sep. 11, 2009

Very good. Just be sure to pound the chicken.

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Kelley

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

This was okay, but not great. I used stuffing mix as was suggested by others, but the coating was still rather dry, and the spice was over powering.

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Ashcrash

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Reviewed: Sep. 10, 2009

This is a good recipe for boneless chicken breasts. I added Italian dressing to the wet mix, and as others suggested, I seasoned with Mrs Dash and topped with shredded mozzarella. The chicken was juicy and flavorful.

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Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Murphy, Texas, USA

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Reviewed: Sep. 8, 2009

I've done this a couple times using whatever fresh herbs I have available from my garden. It turns out great every time! Even my boys (ages 1 & 2) eat it.

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Amy Jo

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

Very good and very easy. I did as others suggested and put the olive oil, minced garlic, salt & pepper in a large Zip-loc with the chicken (I used 6 'tenders'), coated all the chicken, then dredged in the Italian breadcrumb/Parmesan cheese mixture. This worked great and was a snap to clean up. I did have quite a bit of the breadcrumb/cheese mixture left over, so these quantities could be cut down some. Otherwise, great recipe with great results. Served with spaghetti for a traditional Chicken Parmesan.

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Jen

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Sep. 1, 2009

Les liked this. I used bone-in breasts.

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Gail

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Waynesville, North Carolina, USA

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Reviewed: Sep. 1, 2009

I thought this would be too dry but the olive oil kept it moist. Very tasty and easy~

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suzirvin

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

Seemed to be lacking. I think I would rather take the extra steps make a better parmesan chicken.

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Kim

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Reviewed: Aug. 30, 2009

Good flavor but would recommend some kind of sauce because the chicken is just a little dry.

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Alicia

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Reviewed: Aug. 30, 2009

excellent! the garlic really comes through. i sprinkled extra evoo on top before baking and layered sauce and more cheese the last 5 minutes of baking.

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deb

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

Very tasty!!

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Jean

Cooking Level: Beginning

Home Town: Woodmere, New York, USA

Living In: Royal Oak, Michigan, USA

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Reviewed: Aug. 28, 2009

Tasty! Very good and quick. I doubled the garlic. Needed a longer bake time. I have made this 3 times now. Leftovers are nearly as good as right out of the oven.

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Washington mountainman

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 28, 2009

Superb! My boyfriend and daughter loved it. I appreciate having a lighter, healthier version of this classic dish. Thanks!

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granola girl

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Aug. 27, 2009

Excellent dish! I had to sub veggie oil for the olive oil because I was out of olive oil, but it still came out great! I did use premade italian seasoning with the breadcrumbs, and then sprinkled some shredded mozzarella after it had finished cooking and put it back in for a minute or two to melt the cheese. My kids inhaled it. Will cook again for sure!

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