Reviewed: Feb. 10, 2006

I have tried many parmesan chicken recipes and this was the best I've had yet! I loaded up on the curry powder, which added a little kick and the stuffing mix is genious! I served this with mashed potatoes and broccoli...YUM!

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ANC239

Cooking Level: Intermediate

Living In: Winston Salem, North Carolina, USA

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Reviewed: Feb. 3, 2006

Fabulous! I made this last night and was very impressed. Followed the recipe exactly except that I brined the chicken breast for 30 minutes and added a bit more parmesan. The result was delicious!

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Kiki

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Reviewed: Jan. 31, 2006

I followed the recipe almost exactly. I used three large chicken breasts and pounded them flat for even cooking and cooked approx 14 minutes on each side. I used the same amount of breading mixture and felt that it was the right amount. I also added more parm. when I flipped them over. I think the cheese is the only reason why it got a crispy crust. I might have used too much butter. Overall, very good and easy.

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Tina Griffin

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jan. 23, 2006

Very, very delicious. I excluded the italian seasoning and I used 3 tablespoons of Kraft Parm Plus garlic herb parmesan cheese. Also instead of stuffing mix, I used grounded unsalted pretzels. Resulted in a taste that had character while being sufficiently spicy yet not salty.

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Billy Zero

Cooking Level: Beginning

Home Town: Opelika, Alabama, USA

Living In: Athens, Georgia, USA

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Reviewed: Jan. 16, 2006

Delicious! Easy to make too. I made 3 chicken breasts with the given amount of coating and it worked well. I didn't have stuffing so I used 1/2 cup of Italian bread crumbs, and replaced the Italian seasoning with crushed Italian croutons. I brushed on olive oil instead of melting butter on the chicken and then coated it, and it came out perfectly after baking it 15 min per side. I added some mozarella on the top after turning them. Great! Served it on top of pasta tossed with olive oil and oregano with sauteed red peppers on the side.

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Mandy

Cooking Level: Intermediate

Home Town: North Huntingdon, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 16, 2006

I thought this was so good! I put extra curry and stuffing mix, added garlic seasoning and dipped the chicken IN butter then breaded it with my mixture. Instead of parm I used romano and put 3 times the recommended amount of cheese, but I love cheese. I also followed another reviewer's advice and pounded the breast so they would cook evenly, then cooked them for 12-15 minutes each side. I'll definitely make again! MMMMMMMMMM

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Alicia G

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Reviewed: Dec. 19, 2005

I used a stuffing that had a separate seasoning, so I added it when I processed the stuffing. the chicken was good, just a little dark brown, this is probably my oven.I made pasta Alfredo and Italian peas ( I get the recipe on Allrecipes) and got rave reviews.

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Stacy

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Reviewed: Dec. 6, 2005

My family (including my picky 2 year old daughter) loves this! It's so incredibly easy to make too!

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Annie L.

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Reviewed: Dec. 6, 2005

Rave reviews from my family. Easy and very tasty. Repeat this one for sure.

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LOSERCOOK

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Reviewed: Dec. 4, 2005

EXCELLENT flavor. A wondeful dish!

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michele marcussen

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Reviewed: Nov. 29, 2005

This was worth a try. It was ok, but I think that it does need something else. I had mashed potatoes and vegetable with it. But thanks for the recipe. Will try it again :)

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KGMAY80

Cooking Level: Intermediate

Home Town: Riverside, Rhode Island, USA

Living In: East Providence, Rhode Island, USA

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Reviewed: Nov. 28, 2005

I've made this several times now because it is so easy and tastes so delicious. We love the curry in the recipe.

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liziscookin

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Reviewed: Nov. 20, 2005

This was a little too herbish..strong flavor but still very good...even the second time around.

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Paula

Cooking Level: Expert

Home Town: Pass Christian, Mississippi, USA

Living In: Ledyard, Connecticut, USA

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Reviewed: Nov. 4, 2005

I used plain bread crumbs, shredded Parmesan cheese, and bone-in chicken. Otherwise followed exactly as written. I think the unseasoned crumbs helped keep the spices from being overpowering. I also started the chicken with the ribs up, so the meatiest parts were in the butter first. The chicken wasn't dry at all, and it was very tasty.

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VICTORIAJ

Cooking Level: Expert

Home Town: Saint Charles, Illinois, USA

Living In: Klamath Falls, Oregon, USA

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Reviewed: Sep. 13, 2005

This is my husband's all time favourite recipe and definately a favourite when I have company over. I serve it with rosmary potatoes and garlic asparagus.... mmmmmmm!!! It's awesome.

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Laura

Cooking Level: Expert

Home Town: Uxbridge, Ontario, Canada

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Reviewed: Jul. 8, 2005

great and simple recipe. The seasoning really sticks to the chicken and the buttered pan keeps the chicken moist! It goes well with seasoned uncle ben's white rice and steamed broccli.

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MO0NI

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Reviewed: Jun. 26, 2005

I can't say I followed the recipe exactly... I used bread crumbs instead of stuffing mix, used no parsley, and added garlic salt... but it was wonderful. The curry powder added just the right kick to it to make it so much better than Parmesan Chicken I've made before. Thanks, Dusti!

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Cory P

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Denver, Colorado, USA

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Reviewed: Jun. 24, 2005

This is awesome and so delightfully simple. Kind of shake and bake-esque, but great with the extra TLC! Perfect with mashed potatoes and green beans. And so easy, even my husband can make it.

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BECKYCOOKIE

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Reviewed: Jun. 16, 2005

I modified the recipe with the ingredients I had on hand, using italian breadcrumbs, grated parmesan, fresh parsley, and some additional Italian spices. Very good. The curry powder adds a nice kick to the breading. Should be great hot on a sub roll with some melted cheese.

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BCOSTIN

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Reviewed: Jun. 10, 2005

It was delicious and filling, i added spaghetti sauce on top and you would've thought you were at an Italian restaurant! I also only used 1/2 tsp of curry (i'm not a big fan)but like i said it was delicious

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KVUKOVICH

Cooking Level: Intermediate

Home Town: Garden City, Michigan, USA

Living In: Chesterfield, Missouri, USA

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Breaded Parmesan Chicken

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