The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 2, 2009
absolutely da best! I am going to try this recipie on Pork Chops.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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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Photo by Johnny

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 31, 2009
I was pretty satisfied with this dish. Like other people complained about, it was difficult to get the chicken breading "crunchy;" however, I must say I prefered the breading soft! The softer breading provided a better taste to the chicken, gave it a better texture, and provided more moistness to the chicken. Overall: Taste: 4 stars, Simplicity: 4 stars, Presentation: 4 stars, Satisfaction: 4 stars
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 31, 2009
Made exactly as per recipe the first time and this was very good. Served with cous cous and salad. And the leftovers make tasty sandwiches!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 31, 2009
I thought that this was an excellent recipe. I cooked in on a cooling rack over a pan. I also sprayed the coated chicken with olive oil pam. This makes it turn out nice and crisp.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 31, 2009
A great weeknight meal! I use chicken tenders to cut the cooking time in half. Before I leave for work in the morning, I put them in a Ziploc bag with the oil and garlic (put through a garlic press), adding salt and pepper to taste. We like more garlicky flavor. I use Italian breadcrumbs and omit the basil. While it cooks I make a green salad and some angel hair pasta (which also cooks quickly). I serve the pasta with a little butter and parmesan, and it's a dinner everyone likes in about 30 minutes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 31, 2009
Tasty Recipe. Used split breast with the bone in and removed the skin. Very moist and was finger licking good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 31, 2009
Excellent Recipe. I used leg/thigh quarters with the skin on. Baked at 350 for about an hour, and it was moist and delicious. This one's a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 31, 2009
Delish! didn't give it a "5" because I usually reserve the top rating just in case somthing better turns up. But this was really good. I used organic, air-chilled chicken breasts that I cut thin enough to cook evenly and made a few changes, based on what I had - romano, panko, and dried Italian herbs - and cooked it in the toaster oven becuase it's soooooo hot here in Central Texas. Served it with a spinach, feta, red onion, mandarin orange, walnut salad dressed with creamy balsamic.
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Len

Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 30, 2009
Sorry but this was just another bland chicken dish.
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Cooking Level: Expert

Home Town: Alexandria, Louisiana, USA
Living In: Lexington, Kentucky, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 30, 2009
I read so many good reviews of this recipe and it was very easy. However, I had trouble with it cooking, it took quite some time and never did get brown. I used a stoneware 9" sq pan.
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Cooking Level: Expert

Living In: Hartfield, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 30, 2009
Great; would have given it 5 stars except it didn't brown or get as crispy as it should; I baked it on a cooling rack over a pan but at the end had to turn up the heat to get crunch. However the breast stayed moist and flavorful
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 30, 2009
Great! A super-easy weeknight dinner recipe. I cut the breasts into half width to decrease cooking time. There's more breading/chicken that way too, which is nice. I substituted olive oil for the butter, added garlic powder and Italian Seasoning to the breadcrumbs and just a little grated parmesan cheese. I baked them on a cooling rack, over a pan to catch the crumbs, but did not turn half way through. The bottoms were not as crisp as the top, so I might do that next time, waiting to add the extra crumb/oil mixture until the cutlets are flipped. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 30, 2009
Loved it! I added a pinch of Italian salad dressing mix in the crumb mixture. Also, I used shredded parmesan cheese instead of grated, which for me worked just as well. Super easy even for a not-so-accomplished cook like me!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 30, 2009
The chicken was so moist and it smelled great cooking. I like the idea of dipping the chicken in the olive oil & garlic rather than egg. The next time I make it, I'm going to add marinara sauce and cheese. A keeper
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 29, 2009
Perfect! Monterey Jack cheese worked fabulously! Melt some extra on top when it's done cooking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 29, 2009
This has wonderful flavor and comes out nice and tender. This will definitely be a regular at our house. Thank you for the recipe Karen.
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Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

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