Reviewed: Nov. 23, 2009

Awesome! I poured marinara on top and melted a slice of fresh mozzarella on each breast, then topped with a fresh basil leaf. So easy and quick but beautiful presentation.

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Rebecca

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Reviewed: Nov. 23, 2009

Great recipe! I baked it for 35 minutes at 375 instead of frying. Also, I added some marinara sauce and shredded parmesan cheese to the dish. Yummy!

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KrystalLovelace

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Reviewed: Nov. 22, 2009

Since I first tried this recipe this is the only Parmesan Chicken recipe I ever make. KIds and Husband love it, GREAT!!

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kathyj

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Reviewed: Nov. 15, 2009

My husband loved this! I cooked the chicken 3-4 minutes each side, layered it on some penne pasta & italien sausage spaghetti sauce, covered the whole thing in mozzarella & parmesan and baked for 25 minutes at 350. My husband who is Mr. Picky Eater said I could make this every week and raved about it!

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kthowe

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Reviewed: Nov. 12, 2009

The whole family loves this recipe.

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Ellie

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

Wonderfully simple with a complex taste worthy of company!

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FuzzyEyes

Cooking Level: Intermediate

Home Town: Otsego, Minnesota, USA

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Reviewed: Nov. 6, 2009

This recipe was a good basic start to parmesan chicken success. I agree completely with previous review entries where thin chicken is best. In the future, I'd like to try this recipe with chicken tenders and pair with a yummy sauce.

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San Diego Jen

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Reviewed: Nov. 4, 2009

WOW! The easiest chicken parmesan I have ever made- I used Italian Seasoning instead of Basil and it was perfect! It took minutes to put together and cook and dinner was served- thanks so much for this great recipe!

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DAWNROBYN

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

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Reviewed: Nov. 2, 2009

Love the parmesan chicken! I make this alot now. I never have parmesan on hand, so I don't use it and I always forget the basil. So, I just use other spices I have on hand and it is super delicious. We serve with Angel hair.

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jennifer272

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Reviewed: Nov. 1, 2009

This was easy, and surprisingly delicious. I butterflied the breasts, pounded them super thin, and cooked them on a hot stainless steel skillet. I had no breadcrumbs, and used cornmeal (!!). Pretty pathetic, I know, yet still, it was (to quote my fiancee) "excellent." Plus, I had dinner on the table in like 20 minutes! Not bad, huh?

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mlaquino

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 21, 2009

I made this version of Chicken Parmesan for clients tonight who are super picky. They loved it. Best thing is it doesn't actually use a lot of chicken to produce what looks like huge portions. I dipped the pounded chicken in seasoned flour, egg and then crumbs. Fried in a big pan. They were thin so cooked quickly. Served over a bed of pasta with home made marinara. Topped with mozzarella...popped in a 400 degree oven for 10 minutes. Great recipe. Thank you!

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Baking Nana

Cooking Level: Professional

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Reviewed: Oct. 19, 2009

Yum and so easy. I used 4 thinly sliced chicken breast and followed others suggestion and dredged twice through egg and breadcrumbs before frying. I put a layer of tomato sauce in pan and the chx breasts on top with mozzarella on each. I baked at 400 for approx. 7 mins. Perfect and so easy!

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ALISSAKS

Cooking Level: Expert

Home Town: Melrose, Massachusetts, USA

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Reviewed: Oct. 19, 2009

this was really good. i made according to the directions except i used romano cheese b/c that is all i could find at the store. next time i will try baking it as others have.

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Oct. 18, 2009

This was really really good. Now I don't have to wait for my husband to take me out to get Patmesan Chicken. Getting the chicken really really thin is a MUST. I could not get mine thin enough, so I finished it by baking it covered so it would cook through faster. It turned out good, but the breading was not crispy enough anymore. Of coarse I served it with tomatoe sauce and cheese over pasta. YUMMY, and my family LOVED it..and it was very easy.

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ROKDARJELING

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Reviewed: Oct. 15, 2009

I just recently tried this last week, I made my own breadcrumbs, being that Idid not have any on hand, basically with about 4 pieces of bread toasted and then crumbled, then i placed in a dry skillet to make sure super crumbly. also my chicken breast was so thick so I had to place it in the oven to finish cooking. Because I lik some type of sauce on my meat, I mixed up honey and dijon mustarde and it turned out really tasty, my husband called it his honey dijon chicken and wants it again tonight. great quick recipe, but it took quite a while to cook.

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patrice

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Reviewed: Oct. 14, 2009

This chicken was so yummy and quick. I used a pound of chicken tenderloins and they cooked up so quick. I did use panko bread crumbs in place of the breadcrumbs, but that was the only change that I made. Will def. make again, my 19 month old LOVED this! Thanks.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2009

I've made this recipe for the first time yesterday. It was a hit! Healthy, moist and delicious! The taste was very good and here in France you know that we like cheese so it was perfect. I used garlic and olive oil seasonned bread crumbs. I put in the mixture more parmesan than bread and used frozen basilic instead or dry. As suggest in other reviews, I dipped in egg and crumbs mixture twice. And I bake it 30 minute in the oven. I served it with Tagliatelle and a tomato and basilic sauce.

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CandyFR

Cooking Level: Intermediate

Home Town: Lyon, Rhône-Alpes, France

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 7, 2009

My family thought this was really good! It had a great flavor to it, it stayed very moist and I personally thought that the best part was the small amount of time it took to prepare it. I followed the recipe exactly with no changes or substitutions-- this is definitely a chicken dinner that I will make again!

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