Reviewed: Nov. 8, 2009

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

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Erin

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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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Ashley

Cooking Level: Intermediate

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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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SRODGE1

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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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nikioz0630

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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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Sara

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Reviewed: Dec. 30, 2008

This was a hit with the whole family!

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samanthafootball

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Reviewed: Nov. 30, 2008

I used some homemade sauce I had frozen. I may have used too much sauce, but the chicken just tasted like tomatoes. Might try again w/ less sauce, but didn't get any rave reviews from hubby.

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Sarah B

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Mar. 15, 2008

This was simple and easy recipe. It came out really good. I should have added green pepper(hindsight),since I had it in my fridge, but it came out good regardless. To the flour mixture, I added salt, pepper and paprika.

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JENNI24

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Sep. 3, 2007

This recipe was super easy, although the sauteed garlic and onions to add to the marinara sauce was not needed at all (most sauces these days are already packed with flavor). I had some left over provolone cheese so instead of just sprinkling some parmesan, I placed some sliced provolone on top of the chicken after baking it for 35min and put it back in the oven for another 10 minutes. This is definitely an easy recipe and a keeper!

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kir.e.gilb

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Reviewed: Apr. 5, 2007

My family, especially my husband, loved this dish! Before I read the recipe, I was expecting that to use oil instead of butter. The amount of butter it called for was perfect and added so much flavor to the chicken. I chose not to use the oil in the recipe and we still loved the taste because of the combination of the other ingredients and the parmesan cheese. With your instructions, it was really easy to cook. Thank you!

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Mommy Pe

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Reviewed: Nov. 12, 2006

I usually don't try recipes that have no reviews yet because with my big family trial and error could mean no dinner! LOL This recipe sounded good so I thought I would give it a chance. THIS WAS INCREDIBLE! I had a pack chicken thighs that I didn't know what to do with and this really hit the spot! I made it with a side of angel hair pasta with the garlic sauce and was like eating in my favorite Italian resaurant. Thanks for this major keeper!!!

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