Reviewed: Nov. 30, 2009

Yep this was AWESOME!!! So easy to make. This recipe is a true winner!!! Oh and for a twist sometimes try some panko bread crumbs. My kids love it that way. We have it once a week in our family and no one is tired of it yet!!! Hats off to you Vero!!! Well done

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Skybird

Cooking Level: Professional

Home Town: Lafayette, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2009

wow this was absolutely tasty!!!!! just doubled the cheese since im a cheese lover!!!!! the whole family loved it!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

emmyandtariq

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2009

Very good, I didn't have monterey jack cheese so I just used Mozzerella... But my Husband thought it was good too, so Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lyndsey

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Grapevine, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2009

ok so the only reason i tried this recipe was because of the picture. it made it look very appetizing. normally i do NOT like chicken parm. i think it tastes like dog food, but this recipe is AMAZING!!! i was totally shocked and so happy it turned out wonderful. the ONLY thing i did different was use mozzarella cheese instead of pepper jack. this is a definite recipe for the books.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chefbound

Cooking Level: Expert

Home Town: Ontario, Oregon, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2009

Excellent method of preparing the chicken. I will use this again, however with a home made sauce- Thanks for sharing !

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mandyj

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2009

Delicious! Easy to make (I've never made chicken parmesan before and this recipe made it simple!) It was pretty inexpensive to make and very tasty! I think it will become a meal I make often!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2009

Wow! This turned out so good. Only difference I did was use mozzerella. One thing to note - doesn't make the best of leftovers. Much better the first night eaten. Defenitely a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sssetzer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2009

This was as good as what you'd get in restaurants. Very delicious. I will definitely make this one of my "go to" receipes. Simple, yet good enough for company.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2009

Fast and easy! I did pound my chicken breasts so that they would all be the same thickness. This made cooking the chicken even quicker.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JOC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2009

There's another chicken parmesan recipe on this site that doesn't use tomato sauce, and while I think that one is even better, this is still a delicious and easy-to-make chicken parmesan that is excellent served with spaghetti. I used mozzarella over monterey jack for a more traditional flavor. Depending on the thickness of the chicken breasts you are using, you may need to increase the cooking time as I did.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2009

This was one of the few meals where my boyfriend went back for seconds, so I'm giving it five stars. I served it with minute rice and sliced green peppers and it seemed to be a good combo. I did vary from the recipe a bit. We didn't have any bread crumbs or parm cheese in the house so I crushed up some saltines and omitted the parmesean. We butterflied and pounded the chicken to be about 1/4 inch uncooked - it thickened to about 3/4 of an inch cooked. Also I put a loose sheet (laid on top but not tight) of foil over the pan so the cheese wouldn't burn. I cooked it for the full 20 minutes and it was still moist. My only complaint was that I could detect a little chicken fat taste in the sauce. Maybe the parm or some garlic would have masked that. Any suggestions? Oh and I used mozzerella cheese because that's what was in the house.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

R Post

Cooking Level: Beginning

Home Town: Plymouth, Massachusetts, USA

Living In: Pawtucket, Rhode Island, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2009

Absolutely delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

billy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2009

Definitely a good recipe. I really liked the idea of the Mont. Jack cheese......I wouldn't have picked it otherwise. I think with a good sauce and maybe a few tweaks I will make this 5 star! Thanks for a good dinner recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

irishblue82

Cooking Level: Intermediate

Home Town: Troy, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2009

Really have to review after recommending at least 5 times since making it last week. I did bake it and it came out crispy on the outside, moist on the inside . (Can be changed up using enchilada sauce and garlic salt in the bread crumbs). I mean SERIOUSLY GOOD!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

patricia3096

Cooking Level: Expert

Home Town: Bristow, Oklahoma, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2009

This is a great recipe! Like others, I baked the chicken and it was still great. Make sure to pound the chicken to an even thickness. Thanks for sharing the recipe! We loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Nicoma Park, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2009

Great recipe, thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kja303

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

Living In: Kernersville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2009

This was simple yet delicious! I fried the chicken in olive oil and I also used homemade spaghetti sauce I had frozen. My chicken breasts took a little longer than 20 mins and I kind of figured they would so I didnt add the cheese until the last 10 mins. Great recipe! I will make this again :)

Was this review helpful? [ YES ]
0 users found this review helpful