Reviewed: Jul. 10, 2011

Really great recipe, we made the chicken without the sauce, and without the mozzarella cheese, but just substituted extra parmesan for it and it was very good!

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4 users found this review helpful

Reviewer:

Hargo311

Reviewed: Jul. 11, 2011

Turned out great!! Thanks, didn't have to change anything!

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Reviewer:

skittles75

Reviewed: Jul. 18, 2011

I made my own marinara sauce and I doubled the spices in the breading as well as added garlic/onion powder. I did not use butter-flavored spray, either. I used a mixture of butter and extra virgin olive oil and I browned the breasts in the hot skillet before laying them in a baking dish and finishing them off. My family liked this meal very much, it was a nice change from spaghetti sauce with ground beef or sausage. They actually asked me to make this again soon. Next time, I'll make an extra breast for my husband as he wanted seconds and there wasn't enough for him to have another.

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20 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 16, 2011

I recognized this as a slightly modified Weight Watcher recipe, so I thought I would give it a try. While the butter spray shaves off a fat gram or two, I found that the breading never really gets crispy or golden brown like a true parmesan chicken. By comparison, I still prefer frying the chicken in a hot skillet with a small amount of olive oil until the outside is golden and crispy (about 3min per side.) Transfer to a baking dish, top with sauce and cheese and bake until the chicken is done and the cheese is melted. Also, you can use Italian seasoned bread crumbs rather than using plain and adding seasonings.

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Reviewer:

DIZ♥

Cooking Level: Expert

Reviewed: Sep. 10, 2011

I didn't think this had a lot of flavor but it was okay.

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3 users found this review helpful

Reviewer:

sweetemmy

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: Mar. 20, 2012

My picky (REALLY picky) 7 yr old LOVED this recipe. I recommend choosing a thick and robust spaghetti sauce for best results. A few changes I did was to use 1/2 c. italian seasoned breadcrumbs and 1/2 c. panko breadcrumbs. I baked the chicken on parchment paper to help it stay crispy and for the non-stick benefit. It was crispy when done and the entire family loved this recipe, it is going into our regular menu rotation!

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Reviewer:

AMK2

Reviewed: Dec. 2, 2012

This was great, I used seasoned bread crumbs so didnt season as the recipe said, I will season it next time for sure because there wasnt enough in the crumbs. Great dinner, family loved it. Making again this week! Thanks for the recipe

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