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Chicken Parmesan Recipe

Chicken Parmesan

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (240)

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Average Rating:

Total Reviews: 240

Showing 181-190 of 240

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  • on January 20, 2009

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    Made this for the first time, absolutely delicious!
    Did not have paprika, added a bit of chilli powder instead and I made my own marinara sauce. Definitely a keeper!

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  • on January 19, 2009

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    Easy and healthy, but too much paprika! When all is said and done this tastes like Hungarian chicken parm. The chicken was tender and the coating was crispy, so I'll try it again and cut the paprika way down.

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  • on January 19, 2009

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    This is wonderful. You can't believe it's low-fat! So delicious and satisfying. Definitely going into the rotation here at home!

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  • on January 18, 2009

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    As a working, full time mother, I'm always trying to find time for meals
    that are not so time consuming. Not only was it pretty, but it was easy,
    moist, and delicious. I did mix the seasonings with the breadcrumbs,
    than toasted them, which made the house smell just wonderful.
    You will not be disappointed.

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  • on January 18, 2009

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    I made this for dinner tonight and it was so simple. I added a little extra Italian seasoning to the breadcrumbs. I baked the chicken on a separate cookie sheet first and put the sauce in the bottom of my baking dish and placed the chicken on top so it wasn't soggy. I didn't have a full jar of sauce, but added diced seasoned tomatoes (slightly drained and it worked great. Served it with whole wheat angel hair pasta. My boyfriend who is not a healthy eater loved the chicken and didn't even realize it was a "healthy" baked not fried version! Definitely will make this again!

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  • on January 18, 2009

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    This was great! Hard to believe it is so healthy! Only thing is it has a little heat so if you are serving to kidsyou might want to cut back on the paprika. My husband and two kids ate it up! YUM!

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  • on January 18, 2009

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    Made this for dinner tonight and everyone liked it. I did not put it in the oven with the sauce, I put the sauce on the side so it would stay crispy. Worth a try!

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  • on January 17, 2009

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    This is a great recipe, and I don't miss anything about my old way of making it! I followed the recipe except for adding a little crushed red pepper to the sauce, which gave it a nice kick. I did 2 time saving tricks, and they did not take anything away from the final product - instead of pounding the chicken to 1/2", I just fileted the chicken breasts so they were half a thick as before. The other thing I did was cook the chicken on a baking sheet and then instead of transferring it to a baking dish to add the sauce and cheese, I just spooned a small amount of sauce on each piece and then added the cheese. I served the final product with extra sauce for dipping! This made for one less dish to clean and kept the chicken more crispy. I will definitely make this again.

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  • on January 16, 2009

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    This was a fantastic recipe. The breading on the chicken was so crunchy and delicious! For my oven 10-12 minutes was a little too long to toast the breadcrumbs but other than that the crust was wonderfully crunchy! I can't wait to make this again.

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  • on January 14, 2009

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    I can't believe this is only 410 calories per serving! I think the 1200 miligrams of salt may be a misprint... I'm not sure how that's possible. I made this for 1 with no alterations and it was soooo good! I'll be having this for dinner for the rest of the week.

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