Reviewed: Feb. 27, 2008

i bumped up the temp a little, to 360, and cut the time down to 30 minutes, as this was plenty time to cook the chicken thoroughly without drying it out. i also added some oregano and a little parsley to the otherwise plain breadcrumbs. this seemed to add a little kick to it without taking away from the originality of the recipe. i also cooked the chicken on a vented broiler pan so the heat could flow throughout, and the second trip into the oven i only let go for about 10 minutes, just enough to get the cheeses melty and the sauce heated. otherwise, great recipe!!

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michelle

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Reviewed: Feb. 23, 2008

Very good - I have made it twice - once following the directions exactly and once by frying the chicken pieces in a pan instead of baking it as the directions state. It's not as healthy that way, and I wouldn't do it often for that reason, but it tasted great!

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VTHokiePokey

Living In: Charleston, South Carolina, USA

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Reviewed: Feb. 21, 2008

Excellent. It's really hard to believe this stuff is good for you sometimes

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John G

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Reviewed: Feb. 19, 2008

This recipe was easy to fix and will be a repeat dinner. However, it did not have a lot of flavor--it was pretty bland. Will have to try spicing it up next time.

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Amy

Cooking Level: Expert

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Reviewed: Feb. 18, 2008

I followed everyones suggestions about waiting til the end to add the sauce on top and it was delicious! I also sprinkled a bunch of the cheese in the sauce that was used underneath the chicken, it added some extra gooeyness that was great! I will definitely be making this again!

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JEWLEIGH

Home Town: Kingfisher, Oklahoma, USA

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Reviewed: Feb. 18, 2008

This was very tasty! I'm always looking for new ways to bake chicken and this was a good basic recipe..I served it over spaghetti noodles and it was very delightful! Thanks!

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AMYROCHA

Cooking Level: Intermediate

Home Town: Tillamook, Oregon, USA

Living In: Pacific City, Oregon, USA

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Reviewed: Feb. 15, 2008

This recipe was fantastic. I used the cookie cooling rack as suggested by other users and the Italian bread crumbs. My significant other loved it.

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NurseNelms

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Reviewed: Feb. 14, 2008

This really was quick and easy and delicious. I don't cook much - but my husband was really impressed that I was able to just "whip together something without even thinking." ha ha. Thanks for saving my butt!

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Penny

Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 10, 2008

I made this for a Christmas Eve dinner for 9 people (including myself) and everyone loved it. It was nerve-wracking because my grandfather is a very picky eater, and I was so relieved when he asked to take home leftovers. Great recipe.

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Alane

Cooking Level: Intermediate

Home Town: Burnsville, Minnesota, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Feb. 7, 2008

Very authentic recipe, tastes just like what I've had at restaurants. The only thing I did differently was to use Italian seasoned bread crumbs. The cooking time was not long enough either but only because I had gigantic chicken breasts. I would say this is more of an adult recipe than a kid friendly one, mine kind of turned up their noses at the cheese. I will make this again though, thanks for sharing!

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B_32

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2008

This recipe was quite tasty. The only alteration I made to this recipe was that I tend to make my own pasta sauce now. First I put in about 1-2 tablespoons of olive oil, heated in the sauce pan. Then add 3-4 cloves of minced garlic, 1-2 shallots or 1/2 of a medium sized onion, chopped briskly. Sautee until browned. Then I add 1 can of pureed/chopped tomatoes or the equivalent in a box. 1 container of tomato paste. Salt and pepper to taste. My family loved it, my partner especially. He can never wait for me to make it again!

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Ravished

Cooking Level: Professional

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Feb. 4, 2008

I have made chicken parm on several occasions and this recipe did not disappoint! Per some other reviewers, I opted to bread the chicken and cook on a wire cookie type cooling rack to allow it to crispen on the bottom as well. I pounded the chicken first, seasoned the breadcrumbs with garlic, oregano, pepper and fresh basil. Baked the chicken and then added some homemade marinara on top and topped that with a mixture of provolone/mozz and baked for addtl 10-15 mins. Served alongside some whole wheat rotini with marinara. The only downfall was that I should have used a mix of either parm/mozz or parm/provolone, but that was my error!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Feb. 3, 2008

I thought this was delicious. I was craving chicken parmigiana and this was super easy and hit the spot. My family thought is was ok but they arent big on the dish anyways. The only change I made was what other reviews suggested. Sauce on the bottom. Next time I think I will just put the sauce on when the chicken is done and ready to be served. That way the chicken will be crispy all over. I will use this recipe from now on every time I get a chicken parmigiana craving.

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alinbo

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Reviewed: Jan. 31, 2008

This was really good! I used garlic/herb breadcrumbs and added Italian seasoning, garlic powder, and a pinch of oregeno. For the sauce I used pre-made 3 cheese, added parm cheese to the sauce. I cooked it for shorter times than posted. It turned out great- and will be making again!

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Carrie

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

My husband loved it. Needs more garlic and spice for my taste, but overall, it won't disappoint you or your family for a homecooked meal.

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Redbird

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Jan. 26, 2008

This was a great easy recipe for a starting cook. My family really liked it. I made this with some pasta to go under the chicken for the second time in the oven. I used a recipe I found online for the bread crumbs to add extra flavor other than just plain bread crumbs

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Jacob

Cooking Level: Beginning

Living In: Joplin, Missouri, USA

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Reviewed: Jan. 23, 2008

awesome! Threw in some garlic & green pepper...YUMMO!

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lanabanana

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Reviewed: Jan. 19, 2008

This is really good and easy! I used Italian bread crumbs, a 14 oz jar of spaghetti sauce and added garlic and Italian seasoning. Also, I used a bag of real shredded Parmesan cheese instead of the grated stuff in the canister.

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