Reviewed: Mar. 7, 2012

Excellent. Don't like pounded chicken, so cut in half lengthwise (easier to do if the chicken is still partially frozen), dredged lightly with flour, then breaded as indicated. Browned until golden, then added 2 crushed cloves of garlic and simmered 15 minutes in sauce (we like to make sure our chicken is done) before adding cheese and melting for 5 more minutes. Tender, juicy chicken and great sauce.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Sep. 19, 2010

This was really easy and really good! I'm terrible in the kitchen and this was no problem for me. My husband wondered though why use butter instead of olive oil...I have no idea, but it was good!

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Reviewer:

Diane Pereira

Reviewed: Feb. 23, 2009

Family favorite! But as others have said if you want the breading to stick add flour to the chicken. Luclily, we don't care for very heavily breaded chicken and it turned out amazing!

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Reviewer:

jessb102

Reviewed: Jan. 24, 2009

Excellent easy to make recipe. Tasty!

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Reviewer:

Tom Shannon

Reviewed: Sep. 15, 2008

I took the advise of another reviewer and baked the breaded chicken in the over for 30 minutes. I then added sauce and cheesed and placed back in the over for an additional ten minutes. It came out perfect.

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Reviewer:

BPEREZBMW

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: May 19, 2008

Very VERY nice!! The whole family liked it!! Great with Angel hair!!

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Reviewer:

THENEWLINDENS

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

Reviewed: Apr. 6, 2008

This recipe is outstanding! The only thing I do differently is cut up the chicken into strips for easier eating. I also use oil instead of butter and it is just as delicious. A great company dish!

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Reviewer:

beckyp382

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

Reviewed: Mar. 6, 2008

Very very good. Also so easy. I just cooked the breaded chicken in the oven @ 350'C for 30 min (sprayed the pan with PAM), then added heated spaghetti sauce and the cheeses and cooked for 5 more minutes until melted. Came out perfect! I also used the whole bottle of sauce and added garlic and onion powder and some italian seas to the bread crumbs.

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Reviewer:

RACHELLEPCOOPER

Reviewed: Feb. 21, 2008

This is so easy to make and is a favorite at my house. I use half butter and half olive oil to brown the chicken breasts. Also, I filet the breasts in half so they'll cook faster. If I have too many for the pan, I layer them and it turns out great!

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