Reviewed: Feb. 22, 2008

Easy, inexpensive, and my picky eaters loved it! I mixed it up with thighs as well.

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IHATEL33T

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

We loved this recipe. I didn't make any changes. My husband, who usually hates the recipes I find online, liked it.

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LANOSS

Cooking Level: Expert

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Reviewed: Feb. 8, 2008

This was a really tasty and super easy recipe. I halved the recipe because I only had 5 drumsticks and I only had apporx 3/4 cup of Parmesan, but even after thoroughly coating each drumstick, I still had quite a bit of cheese left over, so you could easily suffice if you don't have the called for amount of Parmesan.

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gengi

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 8, 2008

Like everything I prepare, I tweaked it a little by adding some garlic powder, onion powder and some flour with the Parmesan cheese. When I bread chicken I usually don't roll it in a prepared dish of ingredients, I put it all in a ziploc bag and shake it untill the chicken is coated. It tasted really good and it was super easy to make with readily available ingredients from my kitchen. THX

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Reviewer:

Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 5, 2008

Very easy to make & delicious!

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aqui en ft. worth

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Reviewed: Feb. 1, 2008

This works well with boneless, skinless chicken breasts too.

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JenBow

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Reviewed: Jan. 29, 2008

Very simple and versitile for any kind of chicken. Next time I'll take the skins off.

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Karine

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Reviewed: Jan. 29, 2008

This was wonderful. I love the recipe because it was quick and easy. The only thing I did differnt was I used seasoning salt. I didn't measure my seasoning salt nor my pepper. I just put enough in the cheese to make me feel comfortable.

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Kisha Stukes

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Reviewed: Jan. 28, 2008

Oh this was grrrreat! I didn't have enough Parmesan, so I used a bit of breadcrumbs too. after baking, i topped it with marinara sauce and served it with steamed broccoli on the side. dee-lish! thanks for sharing :D

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Pia

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Reviewed: Jan. 18, 2008

I loved this recipe. I followed all the other reviewers that suggested to mix bread crumbs with the cheese. I didn't have seasoned bread crumbs so I just added a teaspoon of italian seasoning. Very yummy and good enough for guests!!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Jan. 11, 2008

Very good... also have made this with breasts, but it's better w/ the legs in my opinion.

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Jan. 10, 2008

I tried w/drumsticks then opted for boneless chicken. I sub'd 1c.Panko crumbs for 1c.parm. Also flour dredged before egg dip per another reviewer.(Thanks!) The coating was crispy, crunchy and perfect to coat any fish or chicken.

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HEATHER316

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 8, 2007

Thanks for a very easy and delicious recipe. I followed the advice of one reviewer and added breadcrumbs, garlic powder and oregano to the parmesan. Simply delicious. May try this recipe with strips of chicken breast too.

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GKREMMY

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Reviewed: Dec. 8, 2007

ILOVEDTHIS CHICHENPARMESAN SO MUCHI GAVE IT TO A FRIEND TO TRY.

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shirley

Cooking Level: Intermediate

Home Town: Paris, Illinois, USA

Living In: Ashmore, Illinois, USA

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Reviewed: Nov. 26, 2007

These are really good and really easy - my two favorite things.

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tonirenee

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Reviewed: Nov. 19, 2007

This chicken is awesome and so easy to make.Your hands get a little messy with all the egg and cheese, but it is well worth it. One of my favourites.

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J_ROD88

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Reviewed: Nov. 14, 2007

kraft shake parmesan cheese looks nicer however tastes good either way

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april

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Reviewed: Nov. 11, 2007

No need to use bread crumbs ANY more! This was fantastic. Modification = added garlic and onion powder to the cheese and a dash of Italian spices. Used 11 chicken breasts - two cups is a LOT of cheese for this. Sprinkled the remaining on top of each breast and then added a dollop of butter. Baked for 40 mins. YUM.....perfect for a low carb dinner. --

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CCINNB

Cooking Level: Expert

Home Town: Medford Lakes, New Jersey, USA

Living In: Newport Beach, California, USA

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Reviewed: Nov. 6, 2007

my kids loved it!

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stacy

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Reviewed: Nov. 6, 2007

I thought this was absolutely amazing. I did, however, take a few of the suggestions on here. First, I mixed a little garlic powder and adobo to the Parmesan cheese. I also added a small amount of bread crumbs to give it a little more body. Second...instead of soaking the chicken in salt water to reduce blood that would come out during baking, I decided to par boil them in salt water, cutting down coking time in half, and making the chicken super moist. And I dredged them in flour before I soaked them in the egg and Parmesan cheese, so the coating would stick better. I baked at 400 for only about 25 - 30 minutes, because the chicken was already cooked for the most part, all I needed was the parmesan to darken. The result was absolutely amazing, the Parmesan cheese really came out, and my fiance couldn't believe how good it was.

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