Reviewed: May 17, 2012

Oooo, this was delicious! I used real butter and sopped up the bits leftover in the pan.

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Reviewer:

HarvardMonkey

Cooking Level: Beginning

Reviewed: Apr. 30, 2012

Have been making ths for 2 months now, every since I fixed it for the first time. My family loves it.

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Reviewer:

mariannegun

Cooking Level: Beginning

Home Town: Breckenridge, Texas, USA

Living In: Bluff Dale, Texas, USA

Reviewed: Apr. 29, 2012

I cook for a VERY picky eater who normally likes chicken sprinkled with lemon pepper and baked in aluminum foil. So imagine my surprise when she loved this recipe! The only substitution was using cilantro in place of the parsley. This is easy to make and delicious

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Reviewer:

BBlackie4271

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Garland, Texas, USA

Reviewed: Apr. 29, 2012

So yummy! Chicken was very tender. And, I didn't use all the spices the recipe called for (I don't typically keep those on hand), but did use Italian bread crumbs. I served over whole wheat spaghetti, and then made a sauce with Italian chopped tomatoes and tomato paste (Italian herb flavor).

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Reviewer:

Domestic Sunday

Cooking Level: Intermediate

Reviewed: Mar. 13, 2012

This dish was good but just seemed to lack flavour. I tried it again over rice and it was better. It definitely needed a sauce so to a white sauce I added diced tomatoe, sauteed garlic & onion and some tomatoe juice to give it a nice colour.

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Reviewer:

tricia0022

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vernon, British Columbia, Canada

Reviewed: Feb. 19, 2012

Very picky 5 year old loved it! That's enough praise for me to keep it.

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Reviewer:

Snuthia

Reviewed: Oct. 7, 2011

This recipe made me look like a super star!! This was easy, and to the point. I followed the recipe to the T, except had to use Italian seasoned bread crubms(was all I had) I borrowed Amyrenee's idea about the sauce and noodles.(made an even better dinner!) Thank you for this Grandma Bogie, I will make this again and again!!

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Reviewer:

M Ocaranza

Reviewed: Oct. 1, 2011

This is an incredibly easy recipe. I've made it not only with chicken breasts, but with boneless skinless chicken thighs. Super each time. So easy, and the chicken is always so moist. An added bonus: if you have any leftovers, the chicken, sliced thin, makes for an excellent base for a "wrap" in a pita or tortilla with lettuce and tomatoes. YUM.

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Reviewer:

mviehoefer

Cooking Level: Expert

Living In: Spring, Texas, USA

Reviewed: Sep. 7, 2011

This was wonferdul and easy! Love this recipe. It was better than my Grandma's. Shhhh...don't tell.

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Reviewer:

aghavni30

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Reviewed: Sep. 6, 2011

Delicious! Hard to mess this up, unless you over cook the chicken (like I did a bit ... whoopsydaisy) Loved the breading, and (for once) the recipe makes the perfect amount based on the amount of chicken so you don't waste. Kept to the recipe, although I did not measure the herbs, I'm sure I used a bit more. The leftovers are great cut up and then warmed in a toaster oven. I did not serve this as the Italian Chicken Parmesan (with marinara and pasta), but it would be great that way. I didn't use a sauce at all but served it with Green Beans with Almonds and Caramelized Shallots and Roasted New Red Potatoes, both here on AllRecipes. Great dinner.

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