Reviewed: Dec. 18, 2008

This was great! I added the extra spices suggested by 'something different again!?' and spooned the extra sauce on top after baking rather than before. I served this on Spaghetti. Yum!

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courtney

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Reviewed: Dec. 17, 2008

Very good, basica recipe. Satisfied my craving. I did it as directed.

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Karie

Cooking Level: Beginning

Home Town: Foley, Alabama, USA

Living In: Fort Meade, Maryland, USA

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Reviewed: Dec. 14, 2008

Love this recipe! Easy & tasty--the perfect combo. The only variation I make is to pound the chicken thin for easy baking. In a pinch, I once used sliced provolone on top, and that was just as tasty!

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DEIRDRE7

Cooking Level: Intermediate

Home Town: North Bend, Oregon, USA

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Reviewed: Dec. 6, 2008

This is a good, easy, but basic chicken parmigiana recipe. Maybe next time I'll add some fresh herbs to jazz it up a bit. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 1, 2008

This is easy and tastes great every time! I make few changes when I make it: I add some grated Parmesan to the Italian Style bread crumbs and dip the chicken in that mixture instead of just bread crumbs. Also, I prefer to make my own spaghetti sauce by sautéing an onion and then add two cans of San Marzano tomatoes, some basil, sugar, salt and pepper and let simmer for 2-3 hours (while adding some water when it gets to thick).

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TheGerman

Cooking Level: Intermediate

Home Town: Munich, Bayern, Germany

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 30, 2008

This recipe is excellent! I followed the suggestions of several other reviewers by adding basil, thyme, and garlic to Italian style bread crumbs. I baked the breasts on a wire cookie cooling rack on top of a jelly roll sheet and I did not add the top portion of the sauce until the chicken was completely finished. Yummy!!! And, my husband loved it!

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LAURA4288

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Reviewed: Nov. 18, 2008

Very good and easy recipe. I often mix a couple palm fulls of grated parmesan with the bread crumbs and provolone to melt on top. And when I'm feeling a little lazy, I just put a few slices on top of the chicken during the last few minutes of cooking and then pour the sauce over to serve.

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AMH

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Reviewed: Nov. 16, 2008

This is the first recipe I tried from All Recipes. I've been craving chicken parm for a while so I thought I'd give it try. The following tips were excellent add to the bread crumbs "basil, oregano, garlic powder, salt, fresh cracked pepper and onion powder, and a few TBSP of the parmensan cheese . . . . 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)." Tastes better than from a restaurant. My boyfriend loved it too. This recipe is a keeper.

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Danielle

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Reseda, California, USA

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Reviewed: Nov. 13, 2008

This was a big hit with the family. Before egging the chicken, I rolled it through a mixture of flour, garlic salt, oregano, and pepper. I used an Italian bread crumb mixture, then fried the chicken in a cast iron skillet for two minutes on each side(medium heat) before sprinkling Mozz and Parm on it. Twenty minutes at 350 covered top and bottom in sauce, and the Mmm Mmm's started. It was served over spaghetti, with a store bought sauce boiled down with 1/2 cup chianti. BOOM! It has already been requested that I make it for my wife for her birthday dinner. Now that's a statement!

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Amy

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Reviewed: Nov. 10, 2008

Very good and easy. I added Italian spices and parmesan cheese to the bread crumbs.

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Em

Cooking Level: Intermediate

Home Town: Wrangell, Alaska, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Nov. 4, 2008

VERY GOOD!!! My daughter made this for our dinner tonight and it was very good, she did what some of the other reviews suggested and reserved half of the sauce until serving. She also added basil, oregano, garlic powder, onion powder and salt/pepper to the bread crumb mixture. Will definately make again!! Thanks for sharing, Candy.

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IMACOOKY1

Cooking Level: Expert

Home Town: Denison, Iowa, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 3, 2008

This was very good! :) I will definitely be making this again. Instead of pouring the whole bottle of sauce over the chicken I saved half and poured it over the spaghetti. Then laid the chicken on top. YUM!

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Oct. 28, 2008

This dish is my hubby's absolute favorite! I like to use thin-sliced chicken breasts and brown them (after coating in bread crumbs) in a few tablespoons of olive oil, over medium high heat, until they are nice and golden and crusty, about 2 minutes per side, before baking (another 8-10 minutes in a 400 degree oven). Delicious!

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L. Lenk

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Oct. 28, 2008

This recipe was pretty delicious. I added noodles with garlic and some butter, and put garlic in the sauce. I also served with sauteed spinach. I give it 5 stars because the small number of ingredients it requires, most of which most people already have at home.

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yummy729

Home Town: San Jose, California, USA

Living In: Santa Clara, California, USA

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Reviewed: Oct. 26, 2008

Very good, a little dry but my husband and I enjoyed it! Next time I plan on taking others advice and using a homemade marinara rather than spaghetti sauce.

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Krystal

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Reviewed: Oct. 20, 2008

My family LOVED this dish! I was a little turned off by how easy the recipe and ingredients sounded but thought I would give it a try. This is now a family favorite and will definately make again and again. The only alteration I made was to the bread crumbs. I added Freshly grated Parmesan cheese to the bread crumbs before rolling the chicken in them. Very easy and delicious recipe. A must try!

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nikkicarrasco

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Reviewed: Oct. 4, 2008

This recipe was really good and really easy to prepare! I only made a couple of small changes: I pounded the chicken breasts thin and then cooked it for less time (about 20 min)--I like to cut my chicken with a fork! I also added some parm. cheese to the bread crumb mix and spiced up the chicken a bit. And I used my homemade spaghetti sauce. I served with plain thin spaghetti noodles and asiago cheese baguette sliced and toasted. My husband said he's looking forward to making a chicken parmigiana sandwich for lunch today with the leftovers!

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Sep. 30, 2008

I'm sure this would have been fabulous if I would have used reg spaghetti sauce. I used Itialian Sausage by accident and all I could taste was sausage. but is def a do over.

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SPRYTE112

Cooking Level: Beginning

Home Town: Milton, Florida, USA

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Reviewed: Sep. 30, 2008

Excellent. My husband and I just had our 4 Year Wedding Anniversary and this is all he asked for. It was absolutely YUMMY! I am definitely making this again. It takes a bit of time (cooking time), but preparation is super easy and really quick. I highly recommend this!

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