Reviewed: Nov. 15, 2009

chicken was very moist....and I am not a good cooker of chicken..;).. however did not care for the pasta sauce I used...

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davoni444

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Reviewed: Nov. 15, 2009

Very good recipe. I used two chicken breasts, beaten thin, and halved the rest of the recipe. I used panko crumbs in place of bread crumbs and seasoned the mix with 1/2 tsp each basil, oregano, onion powder and garlic powder. Next time I will add 1 tsp course kosher salt or 1/2 tsp regular salt. I baked the chicken for 15 minutes at 350, then put them on sauce, cooked for 10 minutes at 375 and then added the cheese and cooked for 5 minutes more. I served this with angel hair pasta and sauce.

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Sarah

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2009

This was delicious! I had two chicken breasts I needed to use and needed to make a quick dinner. I didn't have pasta sauce but opened a can of stewed tomatoes and added all the italian seasonings and garlic etc. to beef it up. I also used some shredded mozzarella cheese for the top. I browned the chicken put them on the bed of sauce and baked for about 20 mins. then added the cheese on top and baked another 10 mins. fantastic dinner, hubby and I loved it.

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Nov. 14, 2009

Definitely a keeper! Followed instructions as is except subbed pepper jack for monterey cheese. Used Barilla Tomato & Basil Sauce and served with buttered thin spaghetti and steamed veggies. Next time will use 1/2 of cheese/bread crumb mixture as I ended up throwing out a lot. Also from other reviews, I may try sauteing chicken in garlic and adding mozzarella last 5 minutes of cooking.

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jeannie

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Reviewed: Nov. 14, 2009

Restaurant quality! My family loved it! I pounded out the chicken breast first and also used mozzarella and it was fantastic and will make it again and again.

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paigewatkins

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Reviewed: Nov. 13, 2009

This was excellent! As suggested by other reviewers I baked the chicken for 20 minutes, added the marinara and baked for an add'l 15 minutes, then added the cheese and baked for the last 5 minutes. My whole family loved it! Thanks for the great recipe submission!

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XTEENK

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 12, 2009

Give yourself more prep time for this meal. It's worth it. I made my own sauce. Next time I will make sure to make more sauce and just lightly mix it in with my noodles on the side.

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JSM12959

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Reviewed: Nov. 12, 2009

Stupid me thought that I had parmesan in the fridge and guess what... I had used it all. SO...lazy me didn't go to the store and just skipped the parmesan. Yep, chicken parmesan WITHOUT the parmesan. A sin. Forgive me. Instead of Monterey I used shredded mozarella. I pounded the chicken thin and added twice as much sauce because we LOVE sauce. Served it with spagetti ... Yum Yum. It turned out pretty awesome. Of course, with parmesan (like it is supposed to be) would be even better. Quick, easy and flavorful = I'm happy.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Nov. 12, 2009

this was awesome; I actually added extra spaghetti sauce and topped it with pepperoni slices.

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VIVERS64

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Nov. 12, 2009

Delicious and very easy!

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California Cookin'

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Reviewed: Nov. 11, 2009

I made this last night it was really good. I added extra cheese and garlic powder to the mix, was really good.Will make it again.

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LADYTRUTH20

Cooking Level: Expert

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Reviewed: Nov. 11, 2009

Its good... but the chicken was a little bland though.

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Roxy

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Reviewed: Nov. 11, 2009

OMG! This was fabulous!!! Only made a few changes out of necessity as I didn't have all the ingredients on hand.... Added extra onion and garlic powder, dried oregano and sweet basil to the bread crumbs as I didn't have the seasoned variety on hand. Tip from other reviewers: Let the coated chicken sit in the fridge for 20 minutes prior to preparation so that the breading will stick better. Didn't have Monterey Jack cheese so I subbed smoked mozzarella which sent it over the top!!!! Used Bertolli's tomato and basil sauce and mixed the remainder of the sauce with cooked egg noodles and then layed the egg noodles on the bottom of the baking dish. Put the chicken on top and then cooked for 15 minutes. Per other reviews, added the cheese the last 5 to 7 minutes to melt and brown. This was unbelievabley good and definitely going into my rotation. You absolutely have to try this! Thanks so much for this wonderful recipe!!!!

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Crystal S

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Roseville, California, USA

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Reviewed: Nov. 11, 2009

Fantastic. The only things I changed were I sauted the breaded chicken in olive oil with 2 cloves of garlic - chopped (I LOVE GARLIC!). Also, instead of monterey jack cheese I used mozzerella cheese and then sprinkled parmesan cheese on top of that along with some black pepper. Great "go-to"recipe and very easy to make.

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StilletoChef

Cooking Level: Intermediate

Home Town: Homer Glen, Illinois, USA

Living In: Batavia, Illinois, USA

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Reviewed: Nov. 11, 2009

Very good dish. I substituted two ingredients -- a can of Italian-recipe diced tomatoes and mozzarella cheese -- since I already had them. The chicken turned out tender and the combo with tomatoes and cheese was delicious. This would be a great company meal as it looks very nice too.

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dburch

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Reviewed: Nov. 11, 2009

I wish i read the other reviews first. i usually do, but i was in a rush, and didn't. i would have put the breaded chicken in the fridge first, and then i would have bake in the over versus frying in the pan. it just burned. i don't know what my husband did, but he stepped in and saved the meal. i did catch a review to add the cheese at the end, so i did, thankfully. other than the issues i had, the meal was great. i would make it again with the suggestions.

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