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The Best Parmesan Chicken Bake
The first two times I took this out of the oven, the chicken was still pink. By the time the chicken cooked, the topping was burned. The premade garlic croutons made the topping far too salty, and the chicken, while moist, was pretty tasteless. Next time I'll make real chicken parm, instead of cutting corners. I'd suggest unseasoned croutons or bread crumbs, and smaller pieces of chicken. For me, a poor choice of croutons ruined a lot of good cheese.
3 users found this review helpful
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Reviewed On:
Jan. 6, 2012
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