Reviewed: Sep. 21, 2008

wonderful chicken. though i followed the heat setting recommended, my chicken browned too quickly to allow it to fry for 20 minutes... so, when it was browned both sides, i put in oven early. delicious!

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annabanana57

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Reviewed: Sep. 19, 2008

This was delicious. It will def become a regular at my house.

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Sep. 19, 2008

Fantastic! My hubby made it for dinner and declared he liked it so much he would make that instead of spaghetti! (an almost weekly staple in our house) The chicken was so juicy and tender even my 20 month old ate a little of it.

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FOXXY42

Cooking Level: Expert

Home Town: Kirtland, Ohio, USA

Living In: Eastlake, Ohio, USA

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Reviewed: Sep. 19, 2008

Perfect, usually I bake it less than 20minutes

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love2cook

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Reviewed: Sep. 17, 2008

everyone liked it including the kids i will make again thnx

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Sep. 15, 2008

This is great! However, I think next time I'll marinate the chicken and use less crumb/cheese mixture since I had tons left over. Thanks for sharing!

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MG

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

This did not live up to what I was expecting from the reviews. I don't think I'll try this recipe again. I've seen chicken parmesan recipes where the chicken is pounded thin. I should have done that for this recipe.

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NEPTUNEMOON

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Reviewed: Sep. 6, 2008

Absolutely fantastic...I used 4 chicken breast that come in the bag (which are huge)and still had egg and coating mix left. It was easy and the taste is wonderful!

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valerie

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Reviewed: Sep. 4, 2008

This was fabulous! I used crushed saltines and added some garlic powder, pepper, oregano & basil to them. I also used a homemade pasta sauce & since I didn't have montery, I subtituted with mozza. Still turned out wonderful.

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Chars3girls

Cooking Level: Expert

Home Town: Duck Lake, Saskatchewan, Canada

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Reviewed: Sep. 4, 2008

I really like the flavor in this recipe. I added more cheese than called for but it was terrific.

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mistyk

Cooking Level: Expert

Home Town: Independence, Missouri, USA

Living In: Olathe, Kansas, USA

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Reviewed: Sep. 3, 2008

I used arrabiata sauce instead of marinara to give it a kick but everything else was exactly the same. Very tasty, will make again.

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JZINOLA

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 31, 2008

Wow, great! Only thing I had to change was the oil. No way was 1 Tablespoon of oil enough. I had three chicken breasts so cut them in half and pounded them so they were equal in thickness. Browned them in my electric frying pan, then put in the oven for about ten minutes. I served with angel hair pasta with a pasta sauce from a jar. Any pasta sauce would taste good with this recipe. It is a keeper for sure. Oh... I had enough egg (that I mixed with a little milk) and crumbs left to double dip some of the pieces. I would cut the crumb mixture in half. I really had to toss a lot of it. I've made it twice now and would like to have it very often. more. In fact, I never raid the refrigerator, but I did for this. The second time I made it with Best Marinara , from this website.Yummy

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NORMA47

Cooking Level: Intermediate

Home Town: Pewaukee, Wisconsin, USA

Living In: Jackson, Wisconsin, USA

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Reviewed: Aug. 30, 2008

My husband and kids went crazy for this dish! I, however, thought it was just a *little* too bland. Good, but not great. I followed the directions exactly, didn't change a thing. I will definitely make it again, but I'll just add more seasoning/sauce for more of a kick.

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cookingintheuk

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Aug. 11, 2008

Fantastic recipe. It is delicious!

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Mo McF

Cooking Level: Beginning

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Reviewed: Aug. 5, 2008

Really good. I used very thin chicken breasts (like veal cutlets) to reduce cooking time. Will become a favorite.

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CALIFORNIADREAMIN

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Reviewed: Aug. 5, 2008

I am not the best at cooking chicken for some reason, but when I served this recipe to my husband- he said 'wow, see you can cook!" lol, it was REALLY REALLY good, perfect. Everytime I want chicken I crave this recipe now!!!

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bljohns6

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Reviewed: Aug. 4, 2008

Quite possibly the best meal I have ever made! I followed the recipe exactly and it was faaabulous. I was going to substitute the jack cheese for mozzerella, but I didn't and I'm glad I didn't.

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Mrs. Reznor

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Reviewed: Aug. 1, 2008

IT WAS GOOD! WE ENJOYED IT AND WOULD EAT IT AGAIN-- I ADDED GARLIC SALT AND PEPPER TO THE CRUMBS- VERY GOOD- I USED 4 CHEESE SAUCE- EXCELLENT- AND SERVED WITH LINQUINI- THREW ON EXTRA CHEESE- CAN'T GET ENOUGH OF THAT- I THINK DEFINITELY NEXT TIME AND I DEFINITELY RECOMMEND POUNDING AND THINNING THE CHICKEN-- I GAVE IT ONLY 4 STARS COZ' IT LACKS "WOW" FACTOR-- BUT ITS A AWESOME VERSION OF CHICKEN PARM AND EASY- IT'S A GREAT WEEKNIGHT MEAL!!!!!

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Jul. 30, 2008

My husband and 5 yr old loved this! I did add some garlic powder, basil, oregano, and parsley to the bread crumbs though. Delicious!

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berrybethany

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Reviewed: Jul. 27, 2008

My family loved this recipe, despite the fact that, instead of the montery jack slices, I substituted a pre-grated italian cheese mix which didn't melt well. It tasted fine, just didn't look as nice. Next time I'll try the montery jack. And the only other change I might make would be to pound the breasts between wax paper so they're thinner.

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Cindy M

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Tomato Chicken Parmesan

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