Reviewed: Dec. 19, 2006

EASY! Took longer to bake than it said, but not a problem. I put it with rotini pasta and a white sauce (butter, flour, basil, milk, and garlic) - overall, could have used a bit more flavor but that's easily done. Thanks!

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honeybear

Cooking Level: Beginning

Home Town: Yakima, Washington, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 29, 2006

This is very good dinner. I made it exactly according recipe and it was excelent, Just if you like it crispy, turn your broiler on too. I also made it once with marinara or some spagheti sauce and mozzarela and it was excelent too. My hubby really enjoyed it. Thanks.

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martulka

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Reviewed: Nov. 27, 2006

I made this for my boyfriend and his family and it was a hit!!! I mixed 2 tablespoons of chicken stock powder and 1 teaspoon of salt with the dry ingredients. It gave a little extra oomph to a what is a great, easy and cheap meal. I fried up some beans, red bell peppers and carrots for the side. Finding nice recipes like this is why i love allrecipes.com

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Amystar79

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Nov. 15, 2006

Nice and simple, thanks.

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 15, 2006

This is that dish that makes the rotation a few times per month in the warmer months-I like a salad on the side. I keep it simple and use one skillet, if it needs to be more crisp, fire up the broiler and throw it under.

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 15, 2006

I made this for myself tonight! It was excellect. I will never use Shake N' Bake again! Thanks

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Janine D.

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Reviewed: Sep. 21, 2006

I used Italian-style bread crumbs and it turned out to be pretty good.

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Sep. 20, 2006

Great recipe, made this for big family dinner, using over 3lbs. of chicken legs and it was gone in seconds! Cooked alittle longer and flipped twice during cooking for more crispy texture

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lulusmom

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Reviewed: Aug. 5, 2006

It tasted good and was juicy but the crust wasnt getting crisp in the oven so I had to broil for a couple minutes. It took alot longer than 35 minutes though.

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baby girl

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Reviewed: Jul. 23, 2006

Simple, flexible recipe - everyone loved it.

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Praxiteles

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Reviewed: Jul. 3, 2006

Uber easy and nice flavour, perfect for a weeknight dinner. Cooked the chicken in a pan because the oven was busy but will broil it next time.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Jun. 22, 2006

My two small children loved this. I didn't think it was all that exciting, but if the kids ask for seconds, it must be great!

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Missy S

Cooking Level: Intermediate

Living In: Lexington, Missouri, USA

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Reviewed: Jun. 21, 2006

Nice and easy, and very tasty. I have a convection oven, and did 350 degrees for 30 minutes, turning once after 20 minutes.

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FoodieGal

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 20, 2006

I make a Parmesan Chicken that is almost identical to this one that my family LOVES! I cut boneless, skinless chicken breasts into 3-4 pieces and pound them out really thin, salt & pepper them, dredge in flour, then beaten egg and then in the breadcrumb/parmesan mixture. Fry them up in 1/2 butter and 1/2 olive oil till golden brown! Don't over cook them or the meat gets really dry. If you do this one right the outside is very crispy & crunchy with a moist, juicy, tender inside. One of my families favorite summertime comfort foods, hands down! Serve with a chilled creamy potato salad and corn on the cob, YUM! The ultimate comfort food!

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Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reviewed: May 16, 2006

Very simple dish. Turned out great

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soops

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 11, 2006

This is a wonderful chicken recipe. I served it with penne pasta and it was delicious.

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CRYSTALMARX

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Reviewed: Jan. 20, 2006

Turned out wonderfully! Will definitely make again. Parm cheese excellent touch. Moist, great flavor... Thank you thank you!

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Andrea

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Reviewed: Jan. 3, 2006

This is such a simple but fantastic recipe that you have shared. My family raved about this meal. Thanks so much for sharing.

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Charlotte

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jan. 2, 2006

I use this chicken recipe for a lighter version of my Chicken Parmesan because I like the fact that you bake the chicken instead of pan-frying. The chicken is so moist, tender and delicious! I use fresh grated Parmigiano-Reggiano cheese, and seasoned Italian bread crumbs. The last five minutes of baking I top the chicken with spaghetti sauce, mozzarella cheese and a sprinkle of additional Parmigiano-Reggiano cheese.

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