Changes to original recipe: I added a tablespoon of Italian Season Herbs to the bread crumb mix. I used boneless/skinless chick breast halves and beat them down to flatten them. I also used 2 Tablespoons minced jarred garlic and infused it into the butter as it was melting. After the butter/garlic mixture cooled, I added on egg, and beat it together. My chicken pieces were quite large, so I halved them again (making 4 quarters out of each full breast). I dipped each into the egg, butter, garlic mixture and then dropped that into the dry mixture to cover each piece. I used a 13x9" ceramic cake pan, and did not need to precoat. I dropped a very small dab of butter on top of each breast piece. I baked it all for 1 1/2 hour. I served with penne pasta and marinara sauce, with the chicken parmesan on top. I would have liked to see a good sauce recipe included in this recipe because I don't think just any tomato sauce will do. A nice, zesty marinara sauce would work best.
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Changes to original recipe: I added a tablespoon of Italian Season Herbs to the bread crumb...