Reviewed: Feb. 27, 2008

Yummo!!! I flattened by chicken breasts and decreased the cooking time to 30 minutes....very tender and moist. SO good!!

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LEANNA

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: Dec. 1, 2007

Very tasty and easy to prepare! It's a big hit with everyone who's tried it.

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MJC

Cooking Level: Expert

Home Town: North Chelmsford, Massachusetts, USA

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Reviewed: Nov. 29, 2007

The french fried onions really make this recipe. My kids ate every bite of chicken (and I make alot of different versions of chicken)! I added sliced provolone on top of the chicken (used chicken tenders) and then made rigatoni. I also covered both in homemade spagetti sauce.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 27, 2007

I thought this recipe turned out super yummy! It's probably because of the butter and French fried onions. I used boneless breasts and cooked for 20 minutes. It was easy to put together too. I kept nibbling the crunch onion pieces in the pan. Husband also loved the chicken, four year old son, not so much.

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TVGIRL35

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 10, 2007

Unbelievably easy to make and simple to modify if you don't have all the ingredients. I used boneless breasts and homemade bread crumbs. I also substituted onion powder for the onions and spicy brown mustard in the butter mixture instead of mustard powder in the bread crumbs, since I didn't have any in the house. It was so delicious I'm going to make it regularly!

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amyterese

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Reviewed: Sep. 24, 2007

Outstanding! I loved this chicken. It has so much flavor from the onions and garlic butter. Will definitley use this in my rotation.

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LoveTo Bake

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Reviewed: Sep. 6, 2007

I think the flavor was fantastic. But they were soggy on the bottom. I think next time I will try broiling them.

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MKINMNY

Cooking Level: Intermediate

Home Town: Freeland, Michigan, USA

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Reviewed: Sep. 6, 2007

this was one of the first recipes i made years agto and i remember loving it and have made it many times over

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Feb. 8, 2007

I had high hopes for this recipe, but it was just OK. I used boneless breasts, eyeballed the breading rather than measuring it exactly, and crumbled the onion pieces. I also added way more garlic than it called for. I had hoped that the onion taste would come out more in the breading, but I couldn't taste it at all. The garlic flavor was nice. My husband and I both thought that the breading came out too soggy. Next time I might pan saute it in olive oil or butter rather than baking, or I might broil it for the last few minutes to crisp it up.

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Brynne

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Reviewed: Jan. 31, 2007

OH MY GOSH Very very good. Hubby went wild over this, what a simple dish to make and it doesn't llok like much but it tastes so good. I used boneless brests though.

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TONUMS77

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Reviewed: Jan. 31, 2007

I always ask my boyfriend for constructive criticism when I make a new recipe. This time he said, "It's good!!" The french fried onions are the best part!

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Eleanor

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Oakland, California, USA

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Reviewed: Dec. 15, 2006

WONDERFUL! Crispy and delish! Let it marinate in the garlic butter in plastic bags in the fridge for 30 minutes or so, occassionally getting the bag out and rubbing everything around in the bag. I did add a little bit of extra garlic b/c we love it here in Louisiana and some extra mustard for flavor. Also gave it a dash of creole seasoning for spice!

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Steph

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Reviewed: Nov. 16, 2006

Loved this recipe! The family loves it too. We will diffently make it again! PS I did leave out the onions as it's not a favorite in our house.

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Tina

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Reviewed: Nov. 9, 2006

This was so flavorful and easy. I've served this a couple of times and have always had great compliments. Thanks for sharing!

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GabesMom06

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 10, 2006

Excellent 2nd time making it...Didnt change a thing.

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Ed and Diane

Cooking Level: Intermediate

Home Town: Massapequa Park, New York, USA

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Reviewed: Jun. 29, 2006

This recipe was OK. I like my mom's recipe for chicken Parmesan much better. I made this for my bf and our friends, and they liked it (but they've never had my mom's recipe. I like the idea of dipping the chicken breasts in garlic butter and think it adds great flavor. I now do that when making my mom's recipe. I thought the bread crumb mixture would be yummy, but I really didn't care for the French-fried onions or addition of mustard powder. This (as with any chicken or veal Parmesan recipe) is good served with a green vegetable (i.e. broccoli, green beans, tossed salad, etc.), pasta and garlic bread. I like to make my mom's famous cheesy carrot casserole or my recipe for broccoli with roasted red peppers on the side. Thanks for sharing. At least everyone else liked this :)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Feb. 1, 2006

I have made this twice. The second time I let the chicken soak in the butter for a little while before coating it which made for a juicier flavor.

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LIZA PIAZZA

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: New York, New York, USA

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Reviewed: Dec. 24, 2005

we liked this quite well. Just left off the french fried onion.

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Sep. 22, 2005

Soooo good! This tasted just like a chicken recipe that I used to get at a restaurant until they changed management and went downhill. Afterward I used to crave that chicken, and now I can make my own. Couldn't have been easier but tasted like it took a lot of time. I did have to make more garlic butter sauce as I didn't have any left over to drizzle over the chicken. Next time I will just double the sauce. I would make this for company...it was that good!

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KBEAR1017

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Reviewed: Apr. 3, 2005

I thought this recipe was excellent. I omitted the onions (I'm a pretty picky eater) and during the last 10 minutes or so of baking I covered them with spaghetti sauce and mozerella cheese. I will definately use this recipe again!!

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SSTROH

Cooking Level: Intermediate

Home Town: Miles City, Montana, USA

Living In: Albany, Oregon, USA

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Garlic Parmesan Chicken

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