Reviewed: Feb. 10, 2007

this was delicious! i made a few changes. i used breadcrumbs instead of seasoning, omitted the parsley cuz i don't like parsley, and used an egg instead of butter to make sure the crumbs stayed on! i also double dipped to add another layer of crumbs to make it extra thick. it was delicious!

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Yeongmee

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: New York, New York, USA

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Reviewed: Nov. 19, 2006

I omitted the curry because of personal preference and added marinara sauce to the bottom of the pan when I flipped the chicken. This is a wonderfully flavorful and easy meal. I will definitely keep this recipe!

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Sarah

Cooking Level: Beginning

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Reviewed: Oct. 11, 2006

Very good! Pleased even the pickiest of my eaters!

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Jen

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Reviewed: Aug. 27, 2006

Wow! This was amazing! I was a little curious about the curry powder, but it really added a whole new element to this classic dish. Excellent!

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Ranessa

Cooking Level: Beginning

Home Town: Stockton, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Aug. 23, 2006

I just Ate, and it turned out perfect. followed the recipe exactly how it's posted and it is fabulous. five stars!!

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Donvito06

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Reviewed: Aug. 22, 2006

I use this recipe as a good chicken standby. I use boneless skinless breasts and pound them out to make them flatter, more like chicken picatta would be. They cook more evenly and tender that way. The flavor blend in this recipe is excellent even for people who don't like curry - you wouldn't know it's in there, but the flavor is missing something without it. We serve this on top of some angel hair pasta that we've added a drizzle of olive oil and garlic powder to. We serve it also with hot steamed broccoli. It's wonderful and turns out perfect every time. Great for company because it's easy and stress free, yet pretty and very tasty!

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BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 13, 2006

Not a bad recipe but we are not overly enthused to have it again.

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REDSOX533

Cooking Level: Beginning

Living In: York, Pennsylvania, USA

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Reviewed: Aug. 12, 2006

This recipe was great! It was enjoyed by everyone and went really well with ranch for dipping.

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Kate S.

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Reviewed: Aug. 2, 2006

This makes fabulous chicken sandwiches if you happen to have any leftovers the next day. For quicker cooking, I pounded the chicken breasts to 1/2 inch thick. I dipped them in butter than breaded them and rested the chicken in the fridge for an hour so the breading stayed on better. Since I pounded them thin, I could saute them on the stovetop in 12-15 minutes. Served them on a bed of pasta with tomato sauce and freshly grated cheese for a quick and easy chicken parmesan. But like I said earlier, they make killer breaded chicken sandwiches the next day.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Jul. 27, 2006

Loved the curry taste. I topped my son's chicken with Cheddar cheese and that was quite tasty. I cooked my partially thawed chicken at 375 with the same amount of time and it turned out quire moist. Will definitely be sharing this recipe with others.

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SACRUDDICKS

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Reviewed: Jul. 8, 2006

I used plain bread crumbs, adding an herb blend that I had on hand. I found the chicken to be excessively dry, and the crumb mixture did not stick well -- dipping the chicken in a wash of some sort first might have helped. I also thought the curry overpowered the other flavors. As so many other reviewers have written, I doubt that I will make this again; there are too many other recipes I want to try, and too little time to make them all.

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Akatsukami

Cooking Level: Expert

Home Town: Glen Ridge, New Jersey, USA

Living In: Bloomington, Illinois, USA

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Reviewed: Jul. 2, 2006

My husband loves this recipe. It is so easy because I always have everything it requires on hand!

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KATSAFANAS2

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Reviewed: Jun. 30, 2006

I loved it. I also used bread crumbs. Then dipped the chicken in olive oil and then in the mixture. The chicken was so juicy and tender. Then I threw some mozzarella cheese, right before it was done. Then put it on a roll with some sauce. Yummy. I will make this again.

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Jenna_66

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Schaumburg, Illinois, USA

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Reviewed: Jun. 22, 2006

This was an absolute hit with my guests and it satisfied everyone's appetite including low-carbers and die-hard red meat eaters.

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JennyM

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Reviewed: May 23, 2006

I thought using stuffing mix was a great idea,however I prefer using Italian style bread crumbs instead. This was very tasty and my picky 9 year old gave this 5 stars. My chicken breast were rather large,so I pounded them out like another reviewer suggested and extended the time. I cut the butter down in half and used butter flavored cooking spray genorously over the chicken. Great recipe.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: May 18, 2006

We LOVED it!!! I left out the curry powder. Was simple to make and very enjoyable! Steamed some fresh asparagus and made fresh salad to complete the meal!

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JEANNIETIR

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Reviewed: May 5, 2006

So simple, and tastes great! Kinda a comfort food :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Apr. 23, 2006

This is similar to a recipe for oven-fried chicken I use, but the ingredients (esp the curry powder) made for a great new taste. V easy & fast dinner, my husband loves it with mashed potatoes & green beans. The only change I made is to dip the chicken in either milk or beaten egg, and used italian bread crumbs instead of stuffing.

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hunniepot

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Reviewed: Apr. 21, 2006

Very good with lots of flavor! This recipe has become one of my chicken stand-bys. I like to use crushed up garlic croutons as the breading.

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Lucille Bluth

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Reviewed: Apr. 14, 2006

well worth it

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MICHAEL HARRY

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Breaded Parmesan Chicken

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