Reviewed: Oct. 20, 2009

Made it last knight . family loved it. I used shredded parmesan cheese and it worked wonderfully. was very easy. Poounded filets to make thinner. Thanks for a winner

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LARRY2291

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Reviewed: Jul. 15, 2009

This was good and it's quick and easy to make.

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moet013

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Reviewed: May 26, 2009

This was so good! Everyone liked it. I'll be making this again for sure, and it was very easy. :)

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Alaina

Cooking Level: Intermediate

Living In: Key West, Florida, USA

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Reviewed: Apr. 20, 2009

I did a slight variation of this recipe. I dredged the chicken cutlets in flour seasoned with salt, pepper, and garlic powder prior to cooking. And I didn't stir the parmesan into the sauce but sprinkled it over the top towards the end of cooking. A quick, easy, but still pretty tasty dinner.

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anonymous

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Reviewed: Apr. 11, 2009

I am only giving this recipe 1 star becuase 0 is not an option. I did not like this recipe at all. The chicken and the tomato from the sauce did not go together well. The chicken was underdone to my taste, VERY juicy. I will not make this recipe again.

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mommycook

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

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Reviewed: Mar. 11, 2009

Great for a quick and easy meal. I baked my chicken breasts instead of frying them to cut back on the fat.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 9, 2009

Excellent - everyone loved this recipe!!! I sauteed with garlic like many suggested, added just the right bit of spice. The only thing I would suggest is to make sure you put some of the sauce on the noodles.

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JZKMommy

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

I came across this today and gave it a try. It was a last minute, "man what do I do with that chicken I have for dinner tonight?" I used the sauce I had in the fridge, and only had Cheddar cheese, and used it over linguini noodles - but it still worked out very well in a pinch. My two year old ate it up nicely which is all that matters to me these days. I am adding this one to my list of dinners I can do real quick.

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tipperpie

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Reviewed: Feb. 5, 2009

A super easy take on a classic. I cut each breast in half and pounded it slightly for more tender pieces. If you do this the browning takes less time. I also added a few tbsp of olive oil when I browned and found there really wasn't anything to drain. I do trim the breasts of any fat first so that helps. I placed the cooked breasts and sauce in a covered glass dish so all I had to do was put the cheese on top, cover it and let it sit for five minutes and the cheese melted very nicely. I will definitely make this again.

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Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 11, 2009

This is awesome as-is! I did add some minced garlic and let the chicken cook for a little bit longer, maybe 5 minutes or so. But that's it. Great Recipe

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SKIP2015

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Reviewed: Jan. 11, 2009

I needed a quick recipe, so used this one, but was skeptical because it looked bland. So I sauteed minced garlic in the olive oil and then browned the chicken in that. I didn't have Italian sauce, so I used the meat Prego sauce I had, and put in double the amount since I have a large, sauce-loving family. Also misread the directions and thought it said to put in a half cup of Parmesan cheese. So glad I did! It was delicious with the extra cheese. The entire meal was a hit. It's the first meal in a long time where the dinner table, with all six of my kids, was quiet--because everyone was busy eating. Will definitely make this again with my modifications.

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Brandy Brow

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Reviewed: Jan. 2, 2009

Easy recipe, minimal mess. I cut the chicken in to small pieces and breaded it before browning and to cook it faster. I'm sure it adds calories, but also is crunchier and soaks up the sauce- yum. Not a fancy dish, but quick recipe with minimal ingredients- will probably make this fairly often (serving over spaghetti of course).

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MANDYLEH

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Washington, D.C., USA

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Reviewed: Dec. 29, 2008

Super easy and very, very good!

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mofun

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Reviewed: Dec. 4, 2008

I am giving this four stars mainly because it was simple and easy to make. There are better chicken parmesan recipes out there, but this one is pretty good for how few ingredients it has. I took others' suggestions and 1) increased the sauce to about 21 oz. 2) added oregano, garlic, and italian seasoning to the sauce about 12 hours before cooking the dish. I will make this again just because it is so simple.

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KKH3

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Reviewed: Nov. 29, 2008

Delicious and fast!

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Debjlk

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Reviewed: Nov. 9, 2008

fantastic one pan dish. gotta use whole chicken breasts, cutlets do not do this dish justice. i use half a jar of sauce with the chicken parm and the other half to complement half a box of pasta as a side dish. i really enjoyed this dish, great for a quick meal. oh, and you don't have to make 6 breasts, i made only 3 last night, cut the largest one in half across and it came out so good. some Cabernet accompanies nicely.

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Augie

Cooking Level: Intermediate

Living In: Newark, New Jersey, USA

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Reviewed: Oct. 28, 2008

This was the first time I'd ever tried to make chicken parmesan, and I loved this recipe. Simple, and it turned out really well! Took me more like 45 minutes than 25 though; the chicken simply took longer to cook, but that may have been the size of the chicken breasts I used. I also made my own sauce rather than using Prego (basic canned tomato sauce plus Italian seasoning, minced garlic and a little onion powder and let it simmer for a while before starting the chicken). I served it over penne for lunch and it was so good I am now craving the leftovers! :)

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Amy M

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 6, 2008

I tried this twice now and it is excellent. I highly recommend this tasty and easy recipe

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rickyt51

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Sep. 30, 2008

This was a pretty carefree dish to make... which is just my style when I have realized that I haven't planned dinner and we are pressed for time! Ooops! I pounded the chicken breasts to tenderize and make cooking quicker, then sprinkled Italian seasoning and granulated garlic on either side and let that sit while I heated the pan. I also decided to use a touch of olive oil to brown the chicken rather than cooking spray... I used the jar of sauce I had on hand... and then of course the cheeses. It was very tasty and I will make it again when pressed for time, but not quite like the breaded parm we are accustomed to. Great for a busy night...when you don't want to deal with all the regular steps in standard chicken parm. Good recipe!

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rbcary

Cooking Level: Expert

Home Town: Eustis, Florida, USA

Living In: Stafford, Virginia, USA

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Reviewed: Sep. 12, 2008

Quick and easy very enjoyable, I did add some fresh garlic while cooking the chicken and some in the sauce. The whole family thought it was great. Will make again.

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