Reviewed: Nov. 15, 2009

This was very tasty and easy to make. Will definitely make it again!

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Reviewed: Oct. 15, 2009

This was a good recipe. However, although my father and his friend were greatly impressed, I was not. It lacked oomph. This may be because I left out the wine bit, because we didn't have any on hand and I am not legal to purchase alcohol, but I suppose I expected the spices to be a bit more prominant. I will most certainly have to tinker with the seasoning, but it was decent as it was.

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Orange_Creme

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Reviewed: Sep. 21, 2009

This was my first time making Parmesan chicken-- and I highly recommend this recipe! Instead of using a whole chicken, I used 5 boneless/skinless chicken breasts and cut them into 2x2's. I didn't use wine at the end, but it still turned out very good. I agree about shaving off the cooking time by 5-10 minutes, I was able to cook it in approx. 30-35 mins.

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Rose

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Reviewed: Sep. 7, 2009

This was very good, but shave off the cooking time by 5-10 minutes. I cooked it a few minutes less and it was still a tad dry. I also used panko bread crumbs, and subbed sherry for the wine. Very good with rice! I just poured the butter over the chicken in the dish, and sprinkled the breading over.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Aug. 29, 2009

So good! I served this with spaghetti and poured marinara sauce over the top. This is a new favorite!

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A. Brotherton

Home Town: Tacoma, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Aug. 17, 2009

This was so simple to make! It tasted wonderful, and I didn't change a thing! Thanks for a great recipe!

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kleine

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Reviewed: Aug. 7, 2009

My family loved the recipe. Very easy to make. Will definately make again.

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annieb

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Reviewed: Jul. 24, 2009

What a wonderfuly easy recipe. I did use boneless, skinless chicken. So I also reduced the first part of the cooking to only 30 minutes because of that. I also would used dried parsley flakes next time because they quickly seperated from the coating process in the bag. This is one of my favorite recipes and will do over and over again.

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CFELLOWS

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Reviewed: May 18, 2009

I used skinless, boneless chicken breast. Followed the recipe exactly. However, I only baked the chicken for 20 minutes total. After 10 minutes I added the wine. Worked out very well. I made enough to have "leftovers". Took those pieces out earlier so they won't be too dry. Great recipe.

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Chris

Cooking Level: Expert

Home Town: Fulda, Hessen, Germany

Living In: Laguna Niguel, California, USA

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Reviewed: May 11, 2009

I LOVED this!!!! I think this is the best chicken I ever made. The bad thing is that only 1 out of my 4 kids liked it! I thought for sure my 7 yr old who is a chicken lover would like it but nope. My hubby was out of town so I don't know about him but I'll def bemaking this again for me!!!! Thanks

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lil momma

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Reviewed: Apr. 15, 2009

Made this with chicken tenders and they were a bit dry (due to the meat, not the recipe). Didn't use the wine, and only used 1T. butter. Used panko instead of bread crumbs. Very good recipe. Would be great with fish (halibut, rockfish) as well. I bought some boneless chicken thighs to make it again tomorrow. They should be more moist than the tenders. Will definitely keep this as an easy go to recipe. Thanks!

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Margaret

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Mar. 28, 2009

These had good flavor and baked up perfectly. I used leg quarters which I skinned and then soaked in salted water for a half hour to bring the blood out. The chicken came out of the oven with a nice crispy coating and the meat was very moist. I did cook mine uncovered the entire time. Everything worked together very nicely. My fiance really loved this chicken so 5 stars it is. I'll use this recipe again, thank you :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Mar. 18, 2009

This was excellent. I did a whole chicken without skin...the thighs and legs were OK but I agree with other raters that bonless skinless breasts would be much easier and that was everyone's favorite. I do think the wine is a must but the butter could be less or even eliminated...I will try that next time. Also, I just used cooking spray on the pan instead of oil. Great recipe terrific flavor.

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Yvonne

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Mar. 16, 2009

OK Please tell your mom THANK YOU!!! This was absolutely delicious. I put the chicken in a plastic bag as suggested and let all of the ingredients set in the chicken for about 15 minutes. The only thing I did differently was add more spices (which I do to most recipes). However, I kept the recipe pretty much exactly as it was. I omitted the wine simply because I did not have any on hand. This will for sure be in my regular rotation. I served it wiht my own version of a vegetable stir fry. OMG it was awesome!!!!!!!!!!

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Geniese

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Mar. 4, 2009

I made this for dinner tonight, it was amazing. would't chande anything about it. the chicken was very tender and juicy, this recipe will difinitely be in my favorite list.

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Shelly Duchesne

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Reviewed: Feb. 21, 2009

DELICIOUS!! This is SOOOOO yummy! My whole family absolutely LOVED this--the only thing I changed was I didn't have any breadcrumbs, so I just used smashed up Saltine crackers--oh, and I didn't use the wine. The only thing I would suggest is if you use the Saltines, omit the salt the recipe calls for :) YUMMMMM!!!

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ALYSSAMS

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Reviewed: Jan. 23, 2009

Just okay for me. Not bad but not something I would be proud to serve to guests. It is handy as the ingredients are easily found in my kitchen nearly anytime.

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AmyBigSis

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Jan. 20, 2009

Made this once and followed the recipe except used 1/4 sherry,1/4 white wine. Excellent and DH loved it. I'm making it again tonight.

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doggymom

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Monterey, Tennessee, USA

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Reviewed: Jan. 18, 2009

This chicken was wonderful! Moist and delicious. Absolutely use the wine- it didn't turn out mushy for me at all, and I doubt it would be as moist without it.

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