Reviewed: Nov. 7, 2012

I made this recipe a little healthier by skipping the croutons. I also cut the cheese and just eyeballed how much I thought would be good. The whole family loved it! I did use the chicken breast tenders and it took about 35-40 minutes. Thanks!

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Reviewer:

Patty Jo

Cooking Level: Intermediate

Reviewed: Nov. 6, 2012

This was very good. Made it with chicken tenders as others suggested and used dry basil (1 TBLS) instead of fresh. Baked 30 minutes, then added the 2nd layer of cheeses and croutons. continued baking till cheese was bubbly and croutons slightly browned. Served on top of angle hair pasta. Very yummy, hubby really liked so have put it in my favorite file. Thanks Chef John :)

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Reviewer:

DVS

Cooking Level: Intermediate

Reviewed: Nov. 6, 2012

Followed the recipe after adjusting it for 4 servings. (We used two large chicken breasts and sliced them in half.) This tastes absolutely delicious, and the croutons add a nice crunch and taste to the chicken. My husband LOVED this meat dish -- definitely making it again!

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Reviewer:

TeamBier

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Nov. 6, 2012

I love Chef John's recipes! This is a great, quicker alternative to the classic chicken parm. The croutons really add a nice touch.

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Reviewer:

hanajane

Reviewed: Nov. 5, 2012

This was easy to throw together and delicious. I didn't use the pepper flakes (don't like) or the basil (didn't have) and I messed up the order of the cheese and sauce layers, but this recipe is pretty much goof proof and very forgiving. Forget the marinara and just use whatever favorite flavor of sauce in a jar you have on hand. Adjust your cooking time to the size of your chicken breasts, and if you cook too long, the croutons just get more crunchy. Don't expect "gourmet", just tasty, fast, and only one dirty dish.

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Reviewer:

dibob

Reviewed: Nov. 5, 2012

Sooo! Good! The combination of the croutons being crunchy on the top and soaking up all the goodness on the bottom was the best. My recommendation though, is to not use the cheicken breasts that are cheap and have a bunch of water or juices infused with them. That stuff ends up cooking out of the meat and watering down the sauce. Use real chicken breasts.

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Reviewer:

Emily

Cooking Level: Expert

Reviewed: Nov. 4, 2012

My whole family loved this recipe. It was easy and good. I will make it again!

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Reviewer:

lovebaking

Reviewed: Nov. 3, 2012

Cooking time closer to 50 minutes. I recommend to pound the thick parts of the chicken breast. It will help to cook the chicken more evenly. Next time I will use more tomato sauce -- I (and my husband) would have liked more sauce for the pasta. Excellent flavor. Easy one dish meal!

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Reviewer:

STRUDELQUEEN

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

Reviewed: Oct. 29, 2012

Quick and Easy to prepare. Great flavour I cooked for 50mins used 4 thick large breasts flavour even better reheated next day. Ideal to make in advance for guests. Will be using this recipe often. Cheers

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Reviewer:

Annabell

Home Town: Newcastle, New South Wales, Australia

Reviewed: Oct. 27, 2012

My family loves Chicken Parm. I hate the time, the mess and the frying for hours, so I had to try this. My husband made a face when I told him LOL - but I made it anyway and last night my hubby and two boys loved it! I loved it - it was easy, it was healthier and I didn't have to cook for hours. I watched the video first and went from there. It honestly tasted just like the Fried, breaded chicken parm - Try it We loved it!

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