Reviewed: Oct. 12, 2009

Topped with sauce and fresh mozzerella this is an awesome dish.

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Reviewed: Sep. 14, 2009

DELICIOUS!! My entire family enjoyed this, especially my husband who is extremely hard to please! I prepared & baked the chicken exactly as the recipe was written. When the chicken was finished baking, i poured some warm spaghetti sauce over & then topped with mozzarella and put back in the oven under the broiler for a few minutes, or until slightly browned. I served angel hair on the side. DELICIOUS!

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TammyMarie

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

I made this last night w/ thighs. Only thing I did different was used Italian bread crumbs instead of the stuffing like many others have. What was great was it was in the oven in 10 min! My chicken was still almost frozen, so I cooked it the first 20 min. on convection, then turned them over - turned the oven to regular bake and they were perfect.

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juliest

Cooking Level: Intermediate

Home Town: Moorpark, California, USA

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Reviewed: Jul. 16, 2009

very, very good. I did not have any stuffing mix, so I substituted panko bread crumbs and some extra seasonings including a bit of chicken bouillon. I served it with rice and salad and it was a big hit. The piece I have left over will be wonderful sliced and put on top of a salad.

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KATHY SINK

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Reviewed: May 15, 2009

not very good

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roberta

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: May 12, 2009

One of my favorites!.

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 12, 2009

My family loves this dish. Thank you so much!!!

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beckbradford

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2009

This was awesome. I used crushed seasoned croutons and a few bread crumbs. Also added some garlic powder. Topped with speghetti sauce and mozzeralla cheese...moist and delicious!

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Mckaylaleigh

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Reviewed: Apr. 10, 2009

I made this recipe last night and although added garlic, a little bit of dry mustard, I still felt like it was missing something. Although I ran out of italian bread crumbs and used regular bread crumbs that I seasoned with italian seasoning, the chicken was juicy but still partially bland. Also, I recommend added lots of sauce as I just coated to the top of the chicken with sauce because I was eating this on a subroll without bread. Overrall, its a decent recipe and it is super easy. Also, butter does not do the job to get the breading to stay on, I used an egg (as you would in fried chicken) and that worked well.

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notagreatcook

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Reviewed: Mar. 29, 2009

Very good. Made just as written leaving out the butter. It didn't need it. This was very easy and I will make it again.

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ktbug4

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Feb. 23, 2009

I was quite pleased with this recipe. I am always nervous when making baked chicken because I'm afraid the chicken won't cook all the way through but this was cooked to perfection. The meat was very tender. Next time I will pound the chicken out first though as the pieces were too thick and it didn't taste as though there was enough breading. I will also probably use italian bread crumbs as I didn't notice a preferably taste with the stuffing over breadcrumbs and it was more of a hassle than it's worth. I did add 3 cheese spagetti sauce and motzarella cheese about 5 minutes before it was ready because to me that makes true chicken parmasan. I put the chicken on top of noodles. I had no complaints at the dinner table...and I have tough critics here at home. I will definitely be making this again!

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Jackie O.

Cooking Level: Beginning

Home Town: Tinley Park, Illinois, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Feb. 15, 2009

Very good! I only cooked the chicken for about 17 minutes on each side. I also added marinara sauce and cheese about 5 minutes before it was done.

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Alli

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Reviewed: Dec. 5, 2008

Flavor was there but the breading made it a little dry so we just added pasta sauce on top. Will make again.

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Pilotwifey

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Nov. 30, 2008

My better half's favorite chicken! This chicken is a breeze to make and you likely have all of the ingredients on hand.

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Jupiter

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Reviewed: Oct. 28, 2008

I thought this was very good. I didn't use the butter, but dipped the chicken in egg whites and sprayed the pan with PAM. I also used italian bread crumbs to save time. I added some mozzarella cheese at the end and served with noodles and spaghetti sauce. Big hit!

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Krysti

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Reviewed: Oct. 12, 2008

great recipe! only changes that were made were for my own tastes...thanks for sharing :)

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mistism

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

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Reviewed: Sep. 28, 2008

This was OK. Easy to make, but not as flavorful as I thought it would be. It needed something else, but not sure what. Maybe salt.

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Sep. 15, 2008

This was really good (not 5 star good tho). Only change...dipped the chicken in egg before the breading. Will make again.

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coralee

Cooking Level: Intermediate

Home Town: Courtice, Ontario, Canada

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Reviewed: Sep. 13, 2008

This is very good. I used Italian bread crumbs instead of italian seasonings with plain bread crumbs. No problems with "dryness". Very moist and delicious....will make again.

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Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

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Reviewed: Sep. 6, 2008

Wow! This recipe is fantastic! The coating was incredibly flavorful - restaurant quality. We did a marinara sauce flavored by green peppers, mushroom, and onion and the combination was out of this world.

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