This is easily the best chicken parm I have made. I did make the following adjustments: I used chicken tenders rather than breasts. I pounded them to tenderize and pulled out that white strip they always have (what is that?) which nicely sectioned off some chicken nuggets for my two year old. I didn't have seasoned bread crumbs so I put some whole grain saltines in the food processor along with parmigiano reggiano and some "pasta sprinkle" from Penzey's Spices. It's a blend of sweet basil, turkish oregano, thyme and garlic. I processed everything together until it was a light crumb consistency. I used the egg and crumb coating as described. Rather than pan frying, I put the chicken strips on a non-stick cookie sheet. Following a previous reviewer's advice, I lightly brushed the chicken with melted butter before baking at 425 degrees for about 30 mins. I did flip the chicken about 20 minutes in. It browned perfectly and came out with a crispy coating I've never gotten out of an oven baked chicken. I served it with the Tomato Basil Penne Pasta submitted by timbertiger on this site. I noted my changes to that recipe in the reviews. FANTASTIC meal!
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This is easily the best chicken parm I have made. I did make the following adjustments: I...