Very good recipe, although I made a few changes. I bought boneless chicken breasts. I cleaned the fat, etc. I butterflied the breasts in half. Then i pounded them between a sheet of plastic until they are about 1/3" thick. Then salt, pepper. Dip in egg, then Panko bread crumbs. Bake 30 mins, turn over, bake another 10 (I think this is about 10 mins too long) Once they were slightly brown, I followed the directions of sauce, cheese, then bake. It was one of the best chick parm i have ever had. Raves from my dinner guests.
I meant to take a pic but no one could wait to eat after smelling my dinner.
I served with a side of zuchinni sauteed in onion and garlic, and garlic bread.
3 users found this review helpful
Jun. 5, 2012