Tomato Chicken Parmesan

Delicious! After one bite, my husband said this was the best chicken parmesan he has ever had and told me immediately to put this one in the recipe box. I have to agree, this dish is definitely more than worthy of 5 stars. There are changes I would say is a must though, and I read a lot of the reviews. If you don't do anything else, do these three things - #1) Pound your chicken breasts to an even half-inch thickness. This allows the chicken to stay moist and cook evenly in the skillet. #2) Cut the breading/parmesan mixture in half and reduce the beaten egg to 1. It was more than enough for me, and this is the type of ingredient you can always make more of, but if you make too much at first it will go to waste. #3) Add the cheese slices the last 5 minutes of cooking. 20 min. would be too long and burn the cheese. After 5 min. my cheese melted perfectly. I also added a bit of garlic powder & onion powder to the bread crumb mixture, and used Mozzarella cheese slices instead. As a time saver, when you buy a value pack of chicken breasts, pound some and put them individually in ziplock bags in the freezer. You can defrost them on short notice for this meal. I also prepared most of it while my 10 month old napped, and put the prepared 9x13 dish in the fridge until I was ready to pop it in the oven. I love everything about this recipe, from prep to taste - try it!!

This recipe is the BOMB! It's so easy and incredibly delicious. The only thing that I did differently was that after I coated the chicken with the breadcrumb/parmesan cheese mixture, I set it aside in the refridgerator for about 30 minutes so that the coating would stick really well to the chicken when it was cooking in the skillet later. I also used mozarella cheese slices rather than monterey jack cheese.

This was a delicious dish! I did not follow the recipe exactly... Instead of only putting the sauce in the pan, and setting the chicken ON TOP, I poured the sauce on the bottom of the casserole dish, and then I poured the rest of the jar ON TOP of the chicken! This made for a more tender dish. Also, I sprinkled parm. cheese on the dish before I put it in the oven. Overall, it was delicious, tender and tangy-- YUM!! Overall grade: A+

This is a great recipe! My family of 6 all loved it. I used Italian bread crumbs, and took advice of others and baked the coated chicken for about 20 minutes prior to baking the dish, instead of frying. I then assembled the chicken over the sauce and baked for 15 minutes then last 5 minutes I added the cheese. I think that this makes delish chicken nuggests/strips as well.

I did like everyone else and refrigerated the breaded raw chicken before cooking- that really does work well. I didn't fry the chicken, just baked on a cookie sheet about 20 minutes, before putting the whole thing together in a lasagna pan. I also added the jack cheese during the last 5 minutes, as others suggested. My husband thought he didn't care for chicken parm, but this was a real hit. It turned out perfect, crispy and moist. Thank you Alicia

This was a great recipe! The whole family LOVED it! I did make a few minor changes. I used chicken tenders instead of filets. The chicken cooked much quicker and uniformly. I also preheated the oven to 350, sprayed a cookie sheat whith Pam and baked chicken for 20 min. to cut down on fat from the oil in pan frying. I also added parm. cheese, salt & pepper to the Italian bread crumbs! Will make over and over again!

My kids light up when I tell them we're having chicken parm for dinner. Without having to make your own sauce, this is a nice quick dinner for those on the run evenings. I liked the idea of the Monterey Jack cheese instead of the traditional mozarella. A tip for "BRANDYNM" who's breading was falling off while frying; place your breaded chicken cutlets in the fridge for about thirty minutes or so and you won't have a problem. (a non stick pan helps too) Thanks Alicia.

I don't know what makes this so good, but this is the best chicken parmesan that I have ever had. I followed the recipe and had wonderful results. I didn't use the monteray jack but rather mozzarella out of personal prefrence.

Tasty and was enjoyed by all. Per previous reviews, served over fetticine alfredo. I added cooked chopped brocoli over all. The only thing I'd change is that next time, I plan to make my homemade alfredo sauce...used store bought and didnt taste as well. Still, my family agrees it should be made again. I should also note how easy this recipe was! Thanks for the good dinner idea!

This is the best Chicken Parmesan ever! My husband loves this and asks for it at least once a week. I usually cook it on a George Foreman grill to cut down on the oil in frying it. Make sure to use the real grated Parmesan cheese.