Reviewed: Aug. 13, 2012

My family loved this dish! you were right the croutons did provide a good crunchy on the top and chewy on the bottom crust. even my picky seven year-old brother thought it was amazing!

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Reviewer:

Jacob Wildman

Cooking Level: Beginning

Reviewed: Aug. 9, 2012

I made this, minus the croutons. as I am low carb person. It was really good. Might have had more crunch if I had used croutons.

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Reviewer:

moe

Reviewed: Aug. 8, 2012

I had high hopes for this, but it just wasn't that good. Even the cheese was ruined due to the croutons being too big and dry.

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Reviewer:

S.E.

Reviewed: Aug. 7, 2012

I followed the recipe exactly. The flavor is delicious except that it's way too salty and oily. I suggest that you NOT add the olive oil to the dish, and that you NOT add salty croutons if possible. The parm is extremely salty already, as is the prepared marinara sauce from a jar (usually). Maybe homemade croutons are the solution. Other than the oil and saltiness, this is a delicious recipe.

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Reviewer:

AngelPie

Cooking Level: Expert

Reviewed: Aug. 7, 2012

This really is delicious! I have made it a few times and it is always a hit. If I happen to have any leftovers it is fantastic to make a panini with it. Just slice the chicken breast in 1/2 length wise so they are a bit thinner. Then place on sliced sourdough or bread of your choice. Add some of the sauce and extra cheese :) cook and then viola! Dinner is served.

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Reviewer:

micheleh1988

Reviewed: Aug. 7, 2012

Not only is this an easy recipe to make, it is DELICIOUS! My husband loved the topping so much he ate the leftover cheese sauce and crouton topping. The only change I made was to add more sauce since I made rigante as the side. It did not look like the picture because the cheese and croutons baked together more.

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Reviewer:

Angela B.

Reviewed: Aug. 6, 2012

I Loved this! SO easy....very tasty. I followed the recipe to a T. The only change I will try next time is to add a can of sliced black olives (just because I love black olives) one minor change was the chicken breasts were so big I sliced them into tenders. A real keeper.

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Reviewer:

terry

Reviewed: Aug. 5, 2012

This was good. Very nice flavors, and easy to adapt the quantity of breasts or size of pan if you simply keep the ingredients and layers in place and adjust using common sense. I do however agree with the comment that next time I would use a mallet or rolling pin to break up the croutons into smaller pieces (like stuffing mix) The very large cubes are stay too hard and don't mingle with the cheeses as well.

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Reviewer:

dggnyc

Reviewed: Aug. 5, 2012

We loved this....everyone gave it 5 starts...they wanted to give more. I pounded my chicken to even them out since they were large breasts. I used 5 cloves of garlic...we love garlic. Everything else I followed as written and it was great. I put tin foil over it after 30 minutes in the oven and continued cooking for another 15. Don't skip using the fresh basil...there's no comparison to the dry. Thanks for the easy wonderful receipe.

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Reviewer:

WENWEN691

Reviewed: Aug. 5, 2012

Delicious! The thought of cooking usually intimidates me, especially when cooking for extremely picky eaters. But this dish was so simple and had such great reviews I had to try it! Everyone loved it! I cooked mine for about 45 minutes and came out perfect.

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