Chicken Parmigiana

This is a DELICIOUS basic recipe. I have been doing a similar one for years. I also, prefer adding a few more spices TO THE BREAD CRUMBS,like basil, oregano, garlic powder, salt, fresh cracked pepper and onion powder, and a few TBSP of the parmensan cheese;not only ON IT later. For some reason these spices (added separately) are good, but we don't like with an pre-mix of "Italian"spice. It seems to taste a little "soapy". Not sure which spice does that to it.? Some suggested to "double dip" in bread crumbs;if you do, you should really LIKE a heavy battering. It was too thick for our tastes(esp. since you bake in the sauce; to me,the bottom gets a little mushy, and it just adds extra fat and calories). I also use a cookie cooling "RACK" SET ON TOP of a baking sheet, to bake the chicken on instead of just on the cookie sheet pan. It comes out much crisper; letting air get to the BOTTOM of the chicken,also. Also,I wait to spoon the SECOND 1/2 of the sauce UNTIL SERVING, the chicken will stay crisper,(even with the cheese on top). Obviously, we like the chicken on the crisp side (but we don't want to deep fry). For company, put the chicken (with just the cheese baked on top) ON TOP of a small mound of spaghetti and sauce,or any pasta; It makes for a delicious looking presentation. A side salad with some sort of CREAMY dressing seems to compliment the red sauce, and completes the meal wonderfully. We get cravings for this one about 2c a month!

This was an extremely easy, very tasty recipe. As many others suggested, I only put sauce on the bottom of the chicken and then spooned a little over the top when serving. I think the recipe could be improved, though, by (1) pounding the chicken to a uniform thickness and (2) by spicing up the bread crumbs. I used Italian bread crumbs but next time will sprinkle pepper on the chicken before dredging through the crumbs, and I also plan to add more Italian seasoning and maybe a little parmesan to the crumbs. Both these steps, in my opinion, would take this from a really good recipe to an excellent dish!

I REALLY liked this recipe. I made my own spaghetti sauce and used parmesan reggiano. I also skipped dipping the breasts in egg as I thought it was unnecessary and it was. Cooking temp. and time are accurate. Even my fussy fiance liked this. I'll definitely make this again.