Reviewed: May 1, 2008

The flavor in this dish was excellent, no complaints there!!! The chicken's breading was pretty soggy though when i was taking it out. I stuck it under the broiler for a few minutes and that helped! The mix of seasonings was perfect though! Just added more garlic, as I always do! Very simple and very tasty recipe! It's a keeper!!!

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Nellie Fiorenzi

Cooking Level: Expert

Home Town: Herrin, Illinois, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Apr. 30, 2008

Used skinless, boneless breasts, soaked in Ranch dressing for about an hour first. Didn't have seasoned breadcrumbs, so made crumbs from Ranch flavored almond/rice crackers. And, hubby doesn't like wine in the chicken so left that out. What a surprise! Everyone loved it. Nice and juicy, wonderful flavors. Will make this again for sure. Thanks Christy!

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DECAFinNW aka Kahleia's Grammy

Cooking Level: Intermediate

Home Town: Sidney, Nebraska, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Apr. 21, 2008

This was quite yummy! I liked the flavor the wine added, but it did cause the breading to get a little soggy. I served it with Candied Carrots and a Romaine salad. I will be making this again. Thanks!

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Apr. 7, 2008

used boneless/skinless breasts...no wine and added minced garlic baked uncovered was wonderful!

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BUISSE

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Reviewed: Mar. 25, 2008

We loved this recipe; we used boneless/skinless chicken breast cut in equal longitudinal halves. We baked them in a large oven proof skillet for 35 minutes at recommended temp setting and finished, covered, as recommended for 15 minutes. This will be added to our menu rotation on a permanent basis. Thank you for sharing.

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JIM F.

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Feb. 8, 2008

This is very close to a recipe my Mother used to make when I was a child. She used Marsala wine so that is what I used. Everyone enjoyed this recipe.

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KKGroover

Cooking Level: Expert

Living In: King William, Virginia, USA

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Reviewed: Aug. 24, 2007

This was very good and easy. I used extra thin chicken breasts and baked for 40 min. Turned out great.

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HN

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Reviewed: Aug. 1, 2007

I've told several people about this recipe and they all love it. My mom always asks "do you have any more great recipes like THAT ONE". I did change it a bit. I'm doing the DIET thing so I use boneless skinless chicken breasts. Also it doesn't need the butter or the wine. I put all the dry ingredients into a ziplock bag and with one clean hand sprinkle this mixture on the chicken, flipping it and padding it in with your BAD (chicken) hand. I then put the ziplock bag into the fridge for next weeks dinner, I can actually get several meals out of one recipe. Bake at 350 for 45min or until done. Also use the powdered like parmesan cheese that you find in the isle not in the fridge. It sticks to the chicken better then the grated parmesan that is truly grated into little strips.

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Mo

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Reviewed: Jun. 3, 2007

I enjoyed this chicken. I used 1 boneless, skinless chicken breast and made adjustments for 1 serving. Delicious!

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foodchannellover

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2007

Really great and flavorful! I didn't have any bread crumbs, so I put pieces of bread (whole wheat with flax seed) in the oven as it was heating up, which dried it out and I made my own bread crumbs! I will definitely make this again.

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tabarita

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Apr. 16, 2007

This recipe was fun. My 8 yr old loves to help so I let her measure and put everything in the bag and shake it - she told everyone she made dinner and more importantly - she ate it too and raved how good it was!

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 13, 2006

Excellent recipe! I leave out the white wine most of the time, but it's delicious either way.

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luv2bake

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Reviewed: Oct. 2, 2006

awsome!!! i loved it! i used dry sherry and also added sliced mozzarela cheese when i added the wine. it was so good that i'm looking forward to leftovers.

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ejc0023

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Reviewed: Sep. 27, 2006

Prep was easy and the chicken was very flavorful and juicy. I had a little trouble getting bread crumbs to stick, but a little egg fixed that. I thought the breading would be soggy but that wasn't the case at all. VERY YUMMY!

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cookforoneOH

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2006

Easy prep and excellent taste...definitely a keeper. The white wine definitely brings it all together and moistens the pieces up nicely. Thanks to your mom!

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Bosco's Mom

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2006

My family and I LOVE this recipe! It's easy to make so I don't feel trapped in the kitchen and didn't require any ingredients that I don't normally have available! Thanks for sharing it!

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KMiller

Cooking Level: Expert

Home Town: Samson, Alabama, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Apr. 3, 2006

This was great, simple to make and turned out really tasty. Thanks!

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windedmama

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Northborough, Massachusetts, USA

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Reviewed: Mar. 27, 2006

This is a fantastic dish! My boyfriend and I scrapped our plates clean. I wouldn't change a thing.

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M. Marie

Cooking Level: Intermediate

Home Town: Jacksonville, North Carolina, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 1, 2005

This was pretty good the family seemed to enjoy it. I followed the recipe exactly, and the breading was kind of soggy, still great taste.

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EricaLynPerry

Cooking Level: Expert

Living In: Fairfield, California, USA

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Reviewed: Jan. 7, 2005

Pretty good. It's not too different than regular chicken cutlets, but it was still a good eat. It needs something to give it more flavor. I'm going to try more garlic next time, or more wine. I'll definitely make it again.

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QRASHMAN

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My Mom's Parmesan Chicken

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