by doctorjeff,
2/7/2013Very good weeknight recipe. I have made it several times and it always comes out juicy and flaverful. Two alterations: 1) I pound out the chicken to about 1/2" thickness so they cook a little faster and more of the coating comes into contact with the pan; and 2) as noted by some other readers, I add red pepper flakes to the sauce to give it some extra flavor.
One thing to watch: some brands of "fresh" mozzarella contain a lot of water, which seeps out when this dish is in the oven and can make the crisp coating mushy. I have gone to using low moisture mozzarella, and either cut it into slices or shred it just before use.
by twood,
3/14/2012I really enjoyed this recipe. It is simple, tasty and easy. My only complaint is that it took me way longer than 30 minutes from start to finish. I think next time I will skip pan frying the chicken and just bake it. That would cut back on the amount of oil needed as well.
by coyote36,
9/27/2011Quick, easy, delicious, what more can you say? Great keeper recipe to put in the rotation or just if you need to whip something up in a pinch. I added a bit of fresh oregano and basil from my garden, along with a dash of crushed red pepper to get the sauce on its hind legs.
by ILoveCandy,
8/29/2011Majorly delicious!
When my husband and I made it I couldn't find the panko so we crumbled up some saltine crackers and added those crispy onions you put on top of your salad. It rocked! We also used a bottled sauce to save time.
The chicken was moist and flavorful, the recipe easy to make. I cannot see going to a restaurant and ordering chicken parm again. This was so much better than what you can buy. My advice, make it tonight!
by Christene,
4/10/2011My family loved this recipe! It was so quick and easy to make. The kids preferred it without the fresh mozzarella on top so next time I will make half with and half without. This made for a great 'comfort food' meal without some of the guilt a restaurant style version would leave me with.
by TheSugarQueen,
3/20/2011I've wanted to make this ever since I saw the recipe, so last night, I finally made it. It was delicious! The Panko bread crumbs makes all the difference in the world, to providing a nice crunch to the breading. Next time, I may add some Italian sesoning to the bread crumbs. I flattened the chicken breasts before breading, to about 1/2 inch. Doing so, I had to bake the chicken longer, but it still came out very moist and flavorful.
I did not use the sauce provided in the recipe, but doctored up some Ragu. However, I will definitely give the sauce a try. Another key to the success of this recipe is the use of fresh Mozzarella and Parmesan cheeses. Using fresh will make a huge difference.
This recipe is definitely a winner!
by kbamo,
3/10/2011My very picky family loved this. My son even said he wanted the extra chicken for his lunch at school!! That means it was a big hit.
by Pamwarner,
2/25/2011This recipe was great for weeknights. The chicken is moist but not soggy from the sauce and it can be held in the oven if necessary. I served it with Fettuccine Alfredo and a salad. It is good enough to serve company. Enjoy!
by MinhB,
1/29/2011Very good recipe.I added about 1/4 cup of red wine to the sauce before adding the tomato.
I also flattened the chicken for even thickness.
by mgssts63,
1/8/2011Nice,easy recipe, good flavor.
by mowgli,
12/12/2010This is a great recipe. The chicken was very moist, as was mentioned by others. I found I needed more oil in the cooking process, but not a big deal. The sauce was fast and tasty. I only use the fire roasted Muir Glen tomatoes whenever I need canned tomatoes, as their flavor is incredible. I will certainly make this again!
by m2violin,
11/9/2010This is a quick recipe for a weeknight dinner. The chicken was juicy, and the coating was crispy and non-greasy. The sauce was very flavorful-I used the Muir Glen fire-roasted crushed tomatoes as directed, and they made a difference. I also tossed in some crushed red pepper, just because I prefer my sauce on the spicy side. The only nit I have to pick was the sauce was too thick for my liking. I added some water to the sauce, but it was still too thick. Next time I'll add some red wine to the sauce.
by m2violin,
11/9/2010This is a quick recipe for a weeknight dinner. The chicken was juicy, and the coating was crispy and non-greasy. The sauce was very flavorful-I used the Muir Glen fire-roasted crushed tomatoes as directed, and they made a difference. I also tossed in some crushed red pepper, just because I prefer my sauce on the spicy side. The only nit I have to pick was the sauce was too thick for my liking. I added some water to the sauce, but it was still too thick. Next time I'll add some red wine to the sauce.
by sks519,
11/4/2010Made this last night and it is fabulous. Chicken was tender, juicy and flavorful. I used full chicken breasts pounded and the sauce was leftover pizza sauce I had on hand to which I added onion and additional garlic. And very simple and fast.
by ksmms,
9/2/2010Worked perfectly as directed. Delicious! I didn't change a thing, and used the Muir Glen fire roasted tomatoes as suggested. The only thing to keep in mind is to do all your prep ahead of time so it goes quickly. I served it with whole wheat angel hair pasta (tossed with evoo and s&p), and grilled zucchini.
