Reviewed: Jul. 16, 2011

I doubled the recipe for the sauce and used boneless, skinless chicken breast. Delicious!!!! If you're going to make this and review it, please actually make the sauce.

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1 user found this review helpful

Reviewer:

Clare

Cooking Level: Expert

Reviewed: Apr. 10, 2011

Really yummy! For the chicken, I used less butter (about 1/2 the amount called for) and some olive oil. For the sauce, I will be using less oil for sure. Maybe half the amount of oil called for. I used a little more parsley and left out the cheese, but other than that, I made everything just as the recipe says! Totally delicious and I am absolutely making this again! Thanks for the recipe!

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3 users found this review helpful

Reviewer:

steph84106

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Cooking Level: Beginning

Reviewed: Feb. 18, 2011

This is super easy and delicious! I serve mine with some type of pasta.

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2 users found this review helpful

Reviewer:

AggiesareWe11

Reviewed: Dec. 20, 2010

Was very moist and flavourful. I used fresh oregano, dried parsley and a jar of marinara sauce...added half of a green pepper (diced). YUmmY!

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6 users found this review helpful

Reviewer:

matheden

Cooking Level: Intermediate

Home Town: Powell River, British Columbia, Canada

Living In: Cloverdale, British Columbia, Canada

Reviewed: Nov. 8, 2009

Remove skin --Jeremy didn't like the breading because he thought it was mushy.

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5 users found this review helpful

Reviewer:

Erin

Reviewed: Sep. 18, 2009

Great recipe! I used regular jar pasta sauce and added chopped zuchinni and mushrooms...my husband really liked it! And we also served ours over pasta...

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12 users found this review helpful

Reviewer:

Ashley

Cooking Level: Intermediate

Reviewed: Aug. 17, 2009

My boyfriend and I LOVED this dish!! I took the advice of others and doubled the sauce recipe. Since I served it with angel hair pasta, I ran out of sauce, so the next time I will make four times the sauce. So, so good!! Thanks for submitting Vikki!

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7 users found this review helpful

Reviewer:

SRODGE1

Reviewed: Apr. 18, 2009

This is a great recipe! I used the sauce left after baking the chicken to put over linguine noodles. It was a hit!!

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5 users found this review helpful

Reviewer:

nikioz0630

Cooking Level: Intermediate

Living In: Clendenin, West Virginia, USA

Reviewed: Mar. 2, 2009

If you are not going to make the marinara sauce from this recipe, then don't bother making this recipe at all. The sauce is what makes this recipe great. Another review commented that they used sauce they had in the freezer and it was too tomato tasting. Using another sauce will not be the same at all, because (as I said) this recipe is all about the sauce. I have made this recipe twice. The first time exactly as directed. My only problem then was that I didn't like the skin, but when I took the skin off I also took off the sauce. So the second time I skinned the chicken first and LOVED the chicken. You really can use any chicken (with or without skin, bone in or boneless). I didn't make any changes to the sauce and liked it just as is.

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25 users found this review helpful