Recipe by janice tofuri
"My Italian husband says this is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded Italian-blend cheese over all."
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ground black pepper
ground cayenne pepper
chicken breast tenderloins
seasoned bread crumbs
panko bread crumbs
grated Parmesan cheese
minced fresh flat-leaf parsley
angel hair pasta
1 1/2 cups
prepared marinara sauce, divided
shredded Italian cheese blend
This is great. I am kind of a spice wimp, so I was afraid of the cayenne but gave it a whirl as written and I'm surprised at how mild it ended up being. It has just the right amount of seasoning for me. The coating stayed on well when I fried it, and the chicken browned nicely. I topped it with fresh whole milk mozzarella for a little extra richness - I'll definitely make this one again.
Made this for Valentine's dinner with my husband--he and I loved it! Will definitely make this again.
This recipe was the best chicken parm I've ever made. The chicken was ridiculously tender! Only thing I didn't do was put the pasta in the oven, I just put the chicken in the oven and then put it on top of the pasta later. Definitely recommend!!
Yummy! I instead used 3 chicken breast and beat them with a meat pounder and cut each in half. I did not use the cayenne pepper and used more black pepper instead because my husband does not like anything beyond black pepper.
I'm basing my review on just the chicken. I halved the recipe, but I floured it as written, crumbed it as written, and then just melted a little fontina cheese on the chicken in the pan. I thought the chicken needed a little more moisture than just the tablespoon of oil that it called for, so I did add a little Italian salad dressing to the chicken before adding the cheese. We had this with a good dinner salad, and it was perfect for us tonight. Thank you so very much, Janice Tofuri! The chicken was superb!
Didn't use the cayenne, but still so delicious!! I will make it again definitely!
We enjoyed this! Absolutely delicious! I used wheat spaghetti, and I baked for 25 minutes. That was the only difference, Oh so good!
I didn't follow this recipe exactly, but I stole some really great ideas from it! I like seasoning the flour with garlic powder and cayenne. It gives it a nice but subtle kick. I also love the mixing of parmesan, breadcrumbs, and panko. I like panko better than breadcrumbs, but it never seems to stick to the meat as well as breadcrumbs do. The only big difference between this recipe and mine is that I use homemade tomato sauce, and it just doesn't get better than that!
* Percent Daily Values are based on a 2,000 calorie diet.
My Chicken Parmesan
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 221
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