Reviewed: May 23, 2012

Delicious and easy. Got large croutons that I will smash a bit next time to make more of a "breading" texture rather than chunks. My husband said he liked it so much he wanted to add it to the weekly rotation. Thank you!

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CookinginCA

Cooking Level: Beginning

Reviewed: May 21, 2012

Quick, Easy and Tasty.

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

Reviewed: May 15, 2012

I made the "best marinara sauce" with red wine 3/4 cup, fresh basil & parsley, brown sugared onions, fennel tomatoes and garlic- oregano tomatoes- and followed instructions for the rest. Poured a layer, put pre cooked pasta, poured a layer, put pre cooked chicken, poured a layer, put two cheeses, put pepperoni, put croutons, put cheeses

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rac0258

Cooking Level: Professional

Reviewed: May 14, 2012

This was a great recipe! Simple yet very tasty! Will definitely be using this again. My children loved it!

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Reviewer:

jabber325

Reviewed: May 12, 2012

I participate in a supper swap and this is EXACTLY what we are looking for! It is so tasty and tender, yet not hard to make or store. I big hit with all five families that are part of the supper swap. The only change I made is I did not do the red pepper flakes, because it made it to spicy for us. Other than that, it's perfect!

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Reviewer:

Hannah

Reviewed: May 10, 2012

Yum! My hubs and I thought this was pretty good. While not "traditional," this is perfect for a quick weeknight meal. Having said this, only a few tweaks are required to take this from good to GREAT! Because I had extra time on my hands (and because I viewed John's video FIRST), I browned my chicken in a T of EVOO until browned on both sides. I then poured the pan juices over my chicken as suggested. I used chicken cutlets instead of breasts (I feared they'd cook unevenly otherwise) and this caused my chicken to DRY out! I should have known better.... Thin cutlets cook quickly! I have a few suggestions for those wanting to give John's recipe a try. First, DO NOT pan fry your chicken (as per Chef John's video). This step is totally unnecessary, IMHO. Second, add the basil (if it's in season). It definitely kicks this up a notch. Finally, use smallish sized croutons. I purchased Marzetti brand garlic & onion croutons and although tasty, they were very LARGE. I had a difficult time covering them (with cheese) and the ones that were exposed got a little too brown for my liking. :( I suggest that you semi-crush your croutons to avoid this (and cover your casserole with foil for at least HALF of the time it is in the oven). With these changes, your recipe become a regular staple at my house. Thaks for sharing, Chef John! :-)

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Chef Mickey (aka Mickey)

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: May 10, 2012

I watched the Video and printed this recipe, I did not change the recipe,, I used Fresh Mozzarella and parmesan cheese like in the video. I also Seared the chicken in the pan like in the video.... Then cooked it at 350 for 35 minutes exactly and the chicken came out moist... the cheese was melted perfectly! This was a huge hit, and it was so easy.... i served with broccoli on the side for a perfect dinner. this will become a regular at my house!

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Reviewer:

LAURIE1072

Cooking Level: Expert

Home Town: West Roxbury, Massachusetts, USA

Reviewed: May 9, 2012

Very good! Everyone loved it and it was really easy to make.

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JLAHERA

Reviewed: May 9, 2012

Loved this recipe! My son works in an Italian restaurant, and gave this recipe the restaurant quality approval!

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Reviewer:

kidzrn

Reviewed: May 9, 2012

I think if I was going to make this again (which I probably won't) I would crumble the croutons before baking. The chicken itself was fine, but nobody liked the croutons.

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