Reviewed: Sep. 27, 2009

My fiance loves the sauce for this recipe (I like it as well, but he LOVES it!), and with a tiny bit of tweaking, we both love the chicken portion. I make sure to pound the chicken down and reduce the cook time, plus I use a heavy-handed teaspoon of both basil and oregano in the crumb mixture. If I'm short on time, I skip the sauce portion and just make the chicken part and top with spaghetti sauce and a mixture of 1/4c mozz and 1 T packaged parmesan. Yum.

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BECKYKITTYCAT

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Reviewed: Jun. 16, 2009

I love, love, LOVE chicken parmigiana. This recipe was Awesome! I don't know what that other lady was talking about, because I WILL be making this according to THIS recipe. I ALSO intend to make this dish for friends and family. I thought my fiance would not like it due to the sugar that was added, but seasoning to taste with salt AND pepper? Trust me it does the trick. Very delicious.

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Kenya

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Reviewed: Jun. 3, 2009

Amazing! I was a little skeptical about the sauce due to other user's comments, but WOW! The longer you keep the sauce warm, the thicker it begins to get, so I added another can of tomatoes and another 1/4 cup heavy cream. My whole family loved this last night, and actually requested left overs for lunch today.

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Keady Keenan

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Reviewed: May 18, 2009

My husband made this for me for mothersday! I loved it!

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Eva

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Reviewed: May 6, 2009

This turns out to be a definite keeper. I didn't have heavy cream but it worked fine with half and half. My husband asked me to keep this one and make it again. He's not usually big on heavy tomato sauces so this was perfect! Thank you for sharing.

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Cooking for Kicks

Cooking Level: Expert

Living In: Andover, Minnesota, USA

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Reviewed: Feb. 8, 2009

good I baked mine for about 45 mins at 350 I also used slabs of Mozzarella cheese instead of shreds. That sauce is bliss Great meal easy and tasty

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emilysnap

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Reviewed: Jan. 5, 2009

What a great, easy-to-make recipe! Love how easy the sauce is to make. The first time I made this I used sour cream as I didn't have heavy cream on hand. The second time I made it with the heavy cream and found that I liked it with the sour cream better. I never dreamed that chicken parmigiana could be so easy to make!

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JOLIJO

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Reviewed: Jun. 10, 2008

Finally a chicken parmigiana recipe that is elegant - usually they are quite oridinary and taste like commercial sauces. Thanks for submitting - this is definitely going in my files not only for company and us too.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 31, 2008

Absolutely excellent: delicious and easy to make. My family loved it.

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DCWROSE

Cooking Level: Expert

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Reviewed: May 12, 2008

The chicken itself was pretty good, but I didn't like the sauce. I will still be on the look-out for another recipe.

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: Apr. 28, 2008

THE BEST sauce for Parmesan chicken I have ever had - way to go! thanks for sharing!

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jen

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 20, 2008

This was eaiser than I thought it would be!!! Loved the chicken and added angel hair pasta in a light butter sause!

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hawaii08

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Reviewed: Feb. 27, 2008

I made this dinner for my husband and another couple, we LOVED it. I'm sure it is not very healthy but it is YUMMY! A nice change from the usual chix parm.

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adrianbb

Cooking Level: Intermediate

Home Town: Pembroke, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

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Reviewed: Feb. 18, 2008

This was so good! My sauce came out a little thinner than I would have liked, so I added a can of tomato paste; that made it perfect. Also, I adjusted it a bit so I wouldn't have to do anything when I came home from work. Rather than cook the chicken all the way through, I just browned it in the frying pan. Then, I transferred it to a casserole dish, covered it with the sauce, and topped it with the mozzarella cheese. I then covered it and baked it at 350 for about an hour and a half. This worked out great for my situation.

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amandamay83

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Reviewed: Feb. 9, 2008

This is a really great recipe-We will DEFINITELY make it again!!! While its strength was the amazing sauce I would DEFINITELY double the recipe as there wasn't nearly enough. We sided it with Fiori pasta and would have loved to have draped it with more sauce! The chicken itself was a little bland- not sure what seasoning I'd use to spice it up a little though...hmmm. Also, instead of flattening the chicken we sliced it into cutlets. *Made this with the help of my 10 and 11year olds. There were plenty of things for each to do to feel involved- but be careful as there's a LOT going on in the stovetop area.

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Vicky Lynn

Cooking Level: Intermediate

Home Town: Chepachet, Rhode Island, USA

Living In: Montgomery, Vermont, USA

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Reviewed: Feb. 5, 2008

Gave this recipe a try and was very pleased. Took the hint from Junebug and pounded the chicken a bit and also replaced the sugar with a single packet of Splenda then hit it with the blender. The sauce flavor is quite similar to a traditional marinara sauce I found at Trader Joes. A jar of the sauce makes this a quick and easy recipe.

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sundiego

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 16, 2008

Chicken was crazy good! The sauce on the other hand, didn't look appealing, smelled weird and had very little flavor. We ended up just using a jar of sauce.

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Corissa

Cooking Level: Intermediate

Home Town: Elk River, Minnesota, USA

Living In: Anoka, Minnesota, USA

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Reviewed: Jan. 12, 2008

The recipe is phenomenal!! The only thing I changed was the amount of sauce, which I doubled. My boyfriend and I love this recipe and will make over and over again.

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Nancy Renee

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Dec. 31, 2007

This turned out to be an exceptional dish. A real hit with my family and in-laws. Prep time was as stated and not difficult at all to make.

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Oakville

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Reviewed: Dec. 4, 2007

My 11 year old daughter, who wants to be a chef, decided that this would be her first recipe to try out on the family and guests!! Well, with a little help in pounding the chicken and frying in oil, she created a masterpiece that everyone raved about for days!! She did decide to use a jar of 4 cheese "Classico" spaghetti sauce, instead of diced tomatoes, and then add all the cream and spices to that. Otherwise, we kept the recipe the same. The cheese didn't melt quite right, so we stuck it under the broiler for a minute, and PRESTO!! Her signature dish...OK, this was her first dish, but she's well on her way to becoming the next Food Network Star.....with a little help from Allrecipes!! Thanks for a wonderful recipe you can be proud of!! We are!!

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