Reviewed: Nov. 11, 2009

My family LOVED this!!

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Reviewed: Nov. 11, 2009

Can I just say that this is the BEST chicken parmesan I've ever had!!! BTW, it is much much better with mozeralla, so so good!

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Sissy

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Reviewed: Nov. 11, 2009

Great and easy recipe!!

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dvr1225

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Reviewed: Nov. 11, 2009

It was good, all I can really say,oh, I did use pepper jack cheese in place of.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Nov. 11, 2009

Very easy prepare, great taste and even pleased a full blooded Italian guest!

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Dottie

Cooking Level: Expert

Home Town: Bright, Indiana, USA

Living In: Jasper, Florida, USA

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Reviewed: Nov. 2, 2009

So, I made this for my 3 year old and boyfriend. My daughter asked for second and my boyfriend told me that he thinks he loves me more now! It took me a little longer to cook than 30 minutes (more like 45), but it was so worth it. I took everyone's advce and pounded the chicken first. I only used about half of the bread crumb/cheese mixture and added dried minced onion and dried garlic to the bread crumb mixture. I used mozzarella cheese in the last 5 minutes of cook time. There were wonderful! Next time, I will double the pasta sauce so there will be enough for the noodles.

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leilani's mommy

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Alamogordo, New Mexico, USA

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Reviewed: Oct. 31, 2009

Super easy and delicious. I butterflied the breasts and pounded them really thin. I used some cornmeal because I had no breadcrumbs(!!!). Still it was (to quote my fiancée) "excellent." Not bad, huh?

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mlaquino

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 29, 2009

This was the best chicken parmesan I have ever had. In the past I would lay the chicken on a pan and spoon some sauce over each one but this time i put the chicken in the sauce and it kept the chicken really moist. I used italian breadcrumbs and subbed mozzarella cheese instead of monterey jack.

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*Rendi*

Cooking Level: Beginning

Home Town: Pryor, Oklahoma, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 23, 2009

An excellent recipe for a special dinner! I recommend triple-cheese marinara sauce, any brand will do. Love it!

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DIANITA1

Cooking Level: Intermediate

Home Town: Monterrey, Nuevo León, Mexico

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Reviewed: Oct. 21, 2009

This is a great recipe! I used a fairly standard marinara sauce and wished I had added some fresh garlic to it. A lot of garlic actually! The chicken was very moist and flavorful.

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IMGolfnut

Cooking Level: Expert

Living In: Johnston, Iowa, USA

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Reviewed: Oct. 20, 2009

Very good recipe. I used thin sliced chicken breast. I didn't have seasoned bread crumbs so I seasoned plain with salt, onion mrs dash, italian mrs dash. I used cooking spray and browned (no oil). It was very good and I will make again and again.

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mechelle

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Reviewed: Oct. 17, 2009

Super yummy! I followed the advice to just cook it in the oven and then add sauce. So delicious!

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smileymal

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Reviewed: Oct. 16, 2009

This dish was awesome! My Dh loved it! I mixed seasoning salt, pepper and garlic powder in with the parmesan cheese and I used Italian Panko bread crumbs. Once I coated the chicken, I baked in the oven for 20 mins and then placed some sauce over the top and continued to cook for another 20 mins. I added the Monterey Jack cheese and left in the oven until the cheese melted. I served this with thin spaghetti and additionel pasta sauce on the side for the spaghetti. Will definitely make again. The chicken was sooo tasty and juicy....YUM!

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Cora

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Reviewed: Oct. 10, 2009

One of our family favorites.

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KarenB

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Reviewed: Oct. 7, 2009

We all enjoyed this recipe. I fixed it just as you said and it turned out very well.

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chloe799

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Reviewed: Oct. 7, 2009

This is a good, quick recipe and it tsted great over angel hair pasta. I made the mistake of not pounding the chicken, therefore, it got a little to dark in the skillet and it took longer to cook in the oven. I will def make again but I will pound the chicken.

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Christi

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Red Bud, Illinois, USA

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Reviewed: Oct. 5, 2009

this was the absolute best chicken parm! be sure to pound the chicken. it makes a world of difference. i will be using this recipe again and again.

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marinewifey

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Sep. 30, 2009

Great base recipe. I gave four because I tweaked it a lot. Whole wheat bread crumbs, pounded out first, baked only, used Stephanie's Freezer Spaghetti Sauce recipe from this site, added spices and used mozzerella. Poured sauce over top then put cheese on. My guests really enjoyed it

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MamaLovesCookin'

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Reviewed: Sep. 26, 2009

I'm just learning how to cook and this recipe was easy and delicious! My husband loved it so much he had it for dinner, lunch and dinner again!! Yummy!

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Diana

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Reviewed: Sep. 25, 2009

OK, it was good, but did lack a little flavor(as per my tastes). The first two cutlets I put in the pan, the breading stuck to the pan.The rest I cooked @400 for 15min and broiled on high for six mins(to brown the top). I used my own sauce, and I didn't think it overpowered the chicken at all.Unlike most other reviewers I did use the Monterrey cheese (and liked it)! I will make again, but add a few more spices to fit my taste.

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