Reviewed: Jan. 13, 2009

This recipe was absolutely delish!!!! I scale down some of the ingredients, as recommended by other reviewers. Thus, I only used one egg, 1/2 cup Romano cheese, (purchased from a local Italian food store..it's the best), and 1/2 the amount of seasoned bread crumbs. It was plenty with some even left over. I used olive oil vs. veggie oil and used 16 oz. of my homemade Italian sauce. I used provolone cheese slices because that's what I had at home. I followed the cooking instructions as is and it came out so tender with an excellent flavor. My hubby was impressed. It really seems to melt in your mouth:)

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Autumn Marie

Cooking Level: Intermediate

Living In: Independence, Ohio, USA

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Reviewed: Jan. 12, 2009

I used chicken thighs, oh so yummy and juicy.

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RHAWNDAS

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Reviewed: Jan. 8, 2009

This is our family's newest "fave" for dinner. I use the Italian Panko Breadcrumbs and it turns out perfect each time. I also use a combination of cheddar and mozzarella cheese.

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Tara E

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Reviewed: Jan. 7, 2009

The baked version of this recipe was a hit in our house. I wanted to try something lighter and went with the reviewer's recommendations to bake it the whole way. I pounded the chicken flat, double coated the chicken (added onion powder, garlic powder, and parsley to the coating), baked it 20 minutes, broiled it to get the coating crunchy, then put sauce on top and underneath and baked it for 10 more minutes. Added mozzarella and shaved parmesan on top during the last five minutes. Deeeelicious!

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Cookin4Love

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Reviewed: Jan. 7, 2009

This was the best chicken parmesan I have ever made. The chicken came out so tender and moist. The only change I made was I cooked my chicken for about 30 minutes. Wonderful recipe!!!

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Diane Marie

Cooking Level: Intermediate

Home Town: Aston, Pennsylvania, USA

Living In: Winter Haven, Florida, USA

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Reviewed: Jan. 6, 2009

This recipe was very good and easy to make. I skipped frying the chicken breast to make it faster and more healthy. I fileted three chicken breast so they were thin, which made them bake through without getting dry. I used a combination of monterry jack and mozzarella cheeses. The cheese got a little too bubbly for my taste but otherwise it was good. I would recommend using more sauce if you're a sauce fiend like myself. I served it with parsley to garnish.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Jan. 4, 2009

WONDERFUL. Used Prego for the sauce.

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jane

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Reviewed: Jan. 2, 2009

Fantastic dinner! Pounding the chicken is a must, and leaves them sooo tender. I also halved the parm mixture, and it was plenty. Also added garlic and onion powder, which I do to most dinners. Everyone was very impressed, including me! Thanks.

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krispixVT

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

I didn't think it was that great. I wish I would have done the breaded chicken in the oven instead of a fry pan; that might have made it a little better.

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alliechick

Cooking Level: Beginning

Home Town: Austin, Texas, USA

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Reviewed: Jan. 1, 2009

Excellent recipe. I poured pasta sauce in dish, added chicken/cheese and then poured more pasta sauce over top. I covered the dish with aluminum foil for the first 15 min of cooking. I then removed the foil and cooked an additional 5 min. The chicken was moist and delicious. Will definitely make many times again. Thanks.

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Ro Streb

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Reviewed: Dec. 30, 2008

One Of My Husband && I's Favorite Dishes! We Use The "Best Marinera" Sauce From This Site As Well. We Add Mushrooms && Its Fantastic, The Marinera recipe leaves you with plenty of left over sauce to have a great spaghetti as well && plenty of left overs!

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pongotahoe

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Reviewed: Dec. 29, 2008

This was a good dinner! I halved the eggs and breading mixture, still had plenty left. I added italian seasoning to the breading mixture and used olive oil to fry the chicken in. Used 2 cups of my homemade sauce to the 9x11 pan. Baked without cheese for the first 10 minutes then added mozzerella for another 5. Boiled up some pasta and viola!! We will be using this recipe again:)

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MOKORBA

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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Reviewed: Dec. 28, 2008

This was delicious and simple to make. I read a review from someone else saying to cut the amount of dry ingredients in half, well I think you need more than half but maybe not the full amount. Chicken was perfectly done. I added garlic powder, onion powder and red pepper flakes to the dry ingredients. Will make again.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 25, 2008

Delicious and easy to make. I sliced and used fresh mozzerella cheese. Will make this meal again.

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Hakimah

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 21, 2008

This is so good! As good or better than any Chicken Parm I've had in any restaurant. It's so juicy and so simple. As several reviewers said, be sure to pound the chicken to an even thickness. Also, it really does make a difference how good the sauce you use is. Make sure the sauce is flavorful and this is a sure bet. Left overs were good the next day, too.

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Susanne

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Reviewed: Dec. 12, 2008

This was a very good recipe. I did take the suggestions of others, and here is what I did: 1- I used chicken tenders and marinated them overnight in olive oil and Italian seasoning. 2- I cut the breadcrumb/Parmesan cheese mixture in half and only used one egg. 3- I did not pan fry before baking, I added melted butter to the breadcrumb mixture before coating the chicken. 4- I baked for 30 min (350*), then topped w/ mozz cheese for the last 5 min and broiled until the breading and cheese were golden. This resulted in a crispy crust w/o needing to pan fry. I recommend this recipe and will make it again.

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eureeka98

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Nov. 27, 2008

This was alot like a erecipe I got from watching Rachel Ray. I did pound the chicken down, other than that I didn't change a thing. My fiance' loved this and asks for it often. A great, easy delicious recipe. You can't go wrong with this one.

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