TOP Reviews:
I use this chicken recipe for a lighter version of my Chicken Parmesan because I like the fact that you bake the chicken instead of pan-frying. The chicken is so moist, tender and delicious! I use fresh grated Parmigiano-Reggiano cheese, and seasoned Italian bread crumbs. The last five minutes of baking I top the chicken with spaghetti sauce, mozzarella cheese and a sprinkle of additional Parmigiano-Reggiano cheese.
I thought this recipe was extremely easy to make with an exceptional outcome. It looked like a fancy cook made it instead of me. I did make a few changes, not in the basic recipe, but added a spoonful of spaghetti sauce and mozzarella cheese to the top of the chicken pieces, placed them back in the oven to melt the cheese. They turned out great!!! I served it with salad and a side of buttered/garlic noodles…and it is now the meal I take to friends. Very good.
I make a Parmesan Chicken that is almost identical to this one that my family LOVES! I cut boneless, skinless chicken breasts into 3-4 pieces and pound them out really thin, salt & pepper them, dredge in flour, then beaten egg and then in the breadcrumb/parmesan mixture. Fry them up in 1/2 butter and 1/2 olive oil till golden brown! Don’t over cook them or the meat gets really dry. If you do this one right the outside is very crispy & crunchy with a moist, juicy, tender inside. One of my families favorite summertime comfort foods, hands down! Serve with a chilled creamy potato salad and corn on the cob, YUM! The ultimate comfort food!
This definitely is quick, easy and delicious! Great recipe for a lighter version of a classic dish. I used Italian style bread crumbs and along with other ingredients I added some garlic. I topped this with a tomato cream sauce and some mozzarella cheese during the last five minutes and served with angel hair pasta! Perfect with a garden salad and warm bread!
Very tasty chicken. A little crispy on the outside, moist and juicy on the instead. Served it with fettucine and Quick and Easy Alfredo Sauce from this site. Yummy.
Delicious recipe and the chicken was tender & juicy. This one is a keeper…family loved it! I had 2 pkgs. of chicken breasts (12 total) so I tripled the ingredients (not the Italian seasoning bcuz I used Contadina Italian Style bread crumbs but added extra dry oregano and basil as well as pepper to the mixture). I lightly salted both sides of the chicken breasts and let them sit for about 1/2 hour (to ensure flavor but also to retain the juices so that they would not dry out) and I did not flatten/pound them. I also used shredded Parmesan cheese in the bread crumbs instead of the dry, grated kind. I lightly greased both pans & baked on 350 degrees for about 55 minutes (I’m sure this extra time was needed bcuz I had so much chicken, most pieces were very thick & bcuz I had 2 pans in the oven). When I turned chicken over, I topped them with Prego Tomato, Basil & Garlic (I heated two jars and added fresh minced garlic, a little salt, dry basil, dry oregano and a few squirts of ketchup) and shredded Mozzarella cheese, but turned the heat up to 375 & baked for another 20 minutes or so (cut in the middle of a thick one to check doneness). I served it with spaghetti (2 boxes of Dreamfield low carb) mixing with leftover sauce (next time I will use 3 jars of sauce so that all the pasta gets coated well; I left some plain with butter bcuz there was not enough sauce), Caesar salad (Kraft Caesar, no croutons, and leftover shredded Parmesan cheese) and garlic & cheese Texas Toast.
Ingredients:
6 boneless chicken breast
1 cup dry bread crumbs, (even better, use panko breadcrumbs)
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