This wasn't bad at all, I've tried it twice, once as written (except for seasoning the sauce to my tastes) and once using a 6 cheese Italian blend. Both times the meal tasted good, the chicken was fully cooked and the sauce was good. I really think this loses something by being breaded but not sealed (frying/baking chicken before adding sauce) though. I don’t think I’ll give it a third try, it’s just a slightly quicker version of Chicken Parmesan and it really doesn’t add much to the traditional. Thanks for sharing this recipe though! Oh and a tip for the sauce, using puree instead of the sauce itself gives the sauce a great depth.
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This wasn't bad at all, I've tried it twice, once as written (except for seasoning the sauce...