Reviewed: Mar. 26, 2013

This turned out just great! I used bone-in opposed to boneless. I left it left in the fridge with the eggwash/breading like many of the others, and baked it in the oven instead of frying it. And made whole wheat linguine as a side yum yum! :)

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Reviewer:

Lyseybear

Cooking Level: Intermediate

Reviewed: Feb. 26, 2013

Was pretty darned easy and they ate it all! Def a keeper.

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Reviewer:

CrazyRowand

Reviewed: Feb. 25, 2013

Good recipe...my husband loved it. I used plain tomato sauce; I think I'll use a flavored sauce next time.

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Reviewer:

LaLa

Reviewed: Feb. 8, 2013

I used mozzarella cheese instead of monterey jack, putting the cheese on top five minutes before the end of the baking time so the cheese wouldn't burn. I had a bunch of bread crumbs/cheese left over, so I recommend starting with less and then adding as needed.

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Reviewer:

babylou319

Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

Living In: Green Bay, Wisconsin, USA

Reviewed: Feb. 6, 2013

10 star dish! Made this last week and my wife absolutely crushed it. The only thing I changed was I added about 1/4 tsp of cayenne pepper to the tomato mixture/sauce because I like just a little bite. This recipe is an absolutely keeper. The wife asked me to add this one to the normal rotation.

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Reviewer:

Pat McCune

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Yucca Valley, California, USA

Reviewed: Feb. 2, 2013

This was fabulous and delicious! I can't believe I had been going to restaurants and paying $12-$15 for this meal! Never again! I made my own seasoned bread crumbs (because I only had plain in the house) and my parmesan cheese was a garlic/herb blend. My secret to baking chicken breast is fileting it so it's 1/2" thick; it cuts down cooking/baking time considerably. I did follow other recommendations and used motzzarella cheese. I put extra sauce on top of chicken and then cheese on for last 15 minutes, baked for a total of about 20 minutes (prior to seared on stove for about 4-5 minutes). Thank you for the recipe!

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Reviewer:

Pamela

Reviewed: Jan. 27, 2013

Pretty tasty I used Munster cheese instead of Monterey Jack. The whole family enjoyed this dish.

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Reviewer:

Emily

Cooking Level: Expert

Living In: Orlando, Florida, USA

Reviewed: Jan. 22, 2013

SO good...My fiancee absolutely devoured this meal..I think I was able to steal half a piece from him but that was it. I followed the recipe as written and it was perfect!

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Reviewer:

ajones10

Reviewed: Jan. 20, 2013

Just perfect. I used chicken cutlets, fresh parmesan, and added some salt and pepper to the egg. The chicken was juicy and not over-breaded as in other recipes I have tried. I served this over some creamy polenta for a great meal.

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