I had a 5.5 lb whole chicken, so this is what I used. I doubled the sauce. The flavor was fantastic. This recipe is definitely a keeper for us. For our family (not that this was a bad recipe,) I would make this again, but I'd try 6 chicken breast halves instead. Reason- we didn't like all the bones and other 'stuff' in this dish. Would love to know if anyone has altered this recipe for anything other than a whole chicken, including other kinds of meat... anyone?

I followed the recipe exactly. It was ok. Convenient; maybe good to make ahead and freeze for later use.

Followed recipe. Did not care for this

this was ok. I loved that it was easy to make, but I think next time I'd use pork and maybe add some garlic... the original recipe is lacking flavor. I only gave this 1 star- Reason, taste was lacking and if my family doesn't eat the dish on the day I make it or finish leftovers in the fridge then it's not keeper in its' current form.

Have to admit if it's not easy and/or tasty I won't put the effort in. The WHOLE famiily loved this, and every recipe gets easier each time its' made, right? I only used 1/2 the Panko. I didn't use the crumbs sparingly either. I only put 2 c in, and had the other 2 c in a bowl in case they were needed. I cut the chicken breasts in half before using the meat mallet. The fillet seemed too big without doing this, and it was easier for someone to have a second helping. I used Barilla Roasted Garlic sauce. I Loved the sifter for the flour; that worked great! Given that I had twice as many fillets, next time, I would probably use half the oil, so I could have clean oil and maybe do the chicken in 2 batches. (I also used paper towels for excell oil.) As much as I loved this recipe, given the calories/fat, I would not make it as often as I'd like. 10/2012- Just made this again for Sunday dinner, the family LOVES this recipe! I skipped/forgot the provolone this time around and used shredded mozzerella. Even though it's not as crispy, I made sure to have enough for leftovers. Also- use paper towels to collect extra oil after frying. TIP- If you buy chicken in bulk, then cut, trim, and pound with mallet before freezing for later use, this saves lots of time during actual recipe.

This was excellent and easy to make. I have to admit, I'm from Rochester, NY, and I've never ordered this in a restaurant. I have no idea what is different from Rochester vs. other places. (Someone would have to tell me.) The family loved this recipe. It's a keeper. I used a mallot on the chicken breasts to get a more consistent thickness; this is a personal thing for me. I also had to fry for less time (probably because of the thickness). The flavor was very good. I may try some of the other suggestions listed in the review next time, but still ok as-is for our clan! Thanks RocGrandma!

I didn't mind cooking the rice and chicken 1st. Taste-wise, nothing stood out in this dish for the effort. The parsley didn't seem to add anything. It was good/ok. My husband and daughter liked it; they both like bland food (I added Sriracha hot sauce on top,) compared to my son and me. I will probably make this again only because they liked it.