Reviewed: Aug. 10, 2009

awesome! made with the alfredo sauce and um um um it was sooooo good!

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charlotte

Cooking Level: Intermediate

Living In: Newton, Iowa, USA

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Reviewed: Aug. 10, 2009

I used tilapia instead of chicken and it was absolutely delicious. This will be a staple at my house.

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tj052008

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Reviewed: Aug. 9, 2009

This was fabulous and I had to add it to my recipe box! I substituted Italian bread crumbs for plain. To crisp it up, put it under broiler for a moment or two before serving. My husband said this is a keeper! Thanks!

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Holly Jo

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Reviewed: Aug. 9, 2009

Not my favorite. The chicken did not crisp up at all no matter what I tried.

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ALYSEWINE

Cooking Level: Expert

Living In: Paris, Ontario, Canada

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Reviewed: Aug. 6, 2009

It was easy to make but was a little bland for our tastes.

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Brynn

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Reviewed: Aug. 5, 2009

YUM! I just made this tonight and got rave reviews from my family! The chicken was very tender and garlicky, just like I like it. I added 5-6 cloves of freshly pressed garlic to the olive oil which gave it a nice Italian-garlic flavor. Next time I will decrease the bread crumbs as another reviewer suggested or increase the amount of cheeseas it was a tad bit dry on the outside. I will be making this again, thanks!

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nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

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Reviewed: Aug. 5, 2009

This was so easy and I had all the ingredients already. MMM and it tasted so good everyone loved it.

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SM

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Reviewed: Aug. 5, 2009

Great flavors and texture. This is one of the best chicken recipes that I have eaten in a long time. Added steamed french beans and broiled fresh tomatoes stuffed with goat cheese. A weeknight dinner that could easily convert to special occasions.

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Rick Leaman

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Reviewed: Aug. 4, 2009

Pretty easy. Not necessary to double the crumb mixture, but double the oil. Good!

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Dot

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Reviewed: Aug. 4, 2009

I give this recipe 5 stars. It was delicious, juicy and tender. The only change I made was: I used 1/2 cup of bread crumbs and 1/2 cup of flour. This will be a regular dinner for us now.

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Geri Birch

Cooking Level: Expert

Home Town: Norfolk, Virginia, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 3, 2009

OMG! This was awesome!!! I used more garlic than the recipe suggests and I increased the parmesan cheese. I did lightly sprinkle some seasoning salt on the chicken before dredging in the oil and garlic. I also used thin sliced chicken breasts which I believe allowed the flavor to go all through the chicken. I will be making this regularly.

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MICKEYMOUSE23

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Reviewed: Aug. 3, 2009

This was very good. I melted 1 cube of salted butter in fresh minced garlic (added more garlic than calls for)and warmed it. Then rolled in the butter/garlic mixture, then in the parmesan/bread crumb mix. Added more parmesan less bread crumbs. Peppered it with coarse pepper. Didn't sprinkle with salt because the butter is salted and the parmesan is salted. It was delicious.

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Carrie

Cooking Level: Expert

Home Town: Highland, Utah, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Aug. 3, 2009

I agree with one of the other posts...more parmesan, less bread crumbs. This was delicious.

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Christine

Cooking Level: Expert

Home Town: Miami Shores, Florida, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Aug. 3, 2009

I didn't care for the flavor of this recipe much but I'm giving it three stars because the chicken came out very moist. My husband enjoyed the flavor but I found the bread crumb flavor to be a bit overwhelming. If I make this again, I will use more cheese and less breadcrumbs.

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Susanovich

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 2, 2009

Excellent. Very simple and I made enough of the coating and used it on pork chops too! Very good and it cooks up nice and crispy!

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DKling

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Reviewed: Aug. 2, 2009

absolutely da best! I am going to try this recipie on Pork Chops.

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stpetekathy

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Reviewed: Aug. 2, 2009

Good. Not as good as the fried version, but then fat makes everything better. (lol!)Made it as Chicken Parmesan with Marinara sauce over linguini. Since I discovered Panko, that's the only kind of bread crumbs I use. Because many people said this could be bland, I added one 0.7oz. package of Italian dressing and recipe mix (Good Seasons) to the bread crumb mixture. Not bland! Served with sliced garden tomatoes with fresh basil and fresh mozzerella. Yum!

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Laurie

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Reviewed: Aug. 2, 2009

Really more like 4.5 stars, but let's not get too picky. I upped the garlic in this and dredged, rather than dipped the chicken in the oil/garlic mixture. I also spiced up the breading mixture with some red pepper flakes and pepper. My BF and son are extremely picky about chicken and both devoured this recipe. An excellent hearty dinner when served with a nice green salad and a side of pasta. Definitely going into the regular rotation.

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ladybekah534

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Reviewed: Aug. 1, 2009

My girlfriend thinks that this recipe deserves 3 stars but I think it was better than that... She and I both agree that it didn't have enough flavor and that a bit more garlic would help a lot. Also, the mix doesn't promote moist chicken. Definitely watch it so that it doesn't dry out on you...

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Johnny

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Jul. 31, 2009

I used the panko crumbs and found it to be a healthy dish, spiced it up a little with some basil,garlic powder and served it with parmesean ..Nice and moist.

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