Chicken Parmesan

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The sauce is really great! I used fresh mozzarella which was a nice touch.

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Pretty good, the sauce was more chunky that I'm use to but it had great flavor. The prep is a bit much for a quick meal but no more than any other chicken Parmesan recipe. I had to cook it for about 20 minutes total in the oven, that may have been due to the size of my chicken. Will probably make it again.

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Enjoyed it very much. Will def make again.

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It is very delicious and easy to make (just a lot of dishes to wash after that. Great dinner with low calories.

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I just can say it was wonderful..i made it twice already in one week...

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I made this Chicken Parmesan this evening for dinner. I thought it was very good although I did make a couple of minor changes. I used boneless,skinless chicken breasts which I fileted and pounded evenly, cooking them 3 minutes on each side. I used a green pepper instead of a red one which I think worked well and was much cheaper ($3.99 per lb. for the red as opposed to $1.29 for the green. Also, I used a can of stewed tomatoes w/basil, oregano and garlic already in them and still added the ingredients as listed. Then I added 1 tsp. of sugar to cut the acidity of the tomatoes. I served this over whole wheat pasta and it was very good. I would gladly make this again.

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This meal hit the spot without the calories. No need to go to an italian restaurant & order it, try this and eat in. 4 breasts pounded up makes almost 6 servings. The light fry then bake technique gave it the perfect crust without too much breading. I served this with whole wheat spagetti. The prep work took a bit of time, and I had to wash quite a few dishes due to the 3 part dipping process, but it was worth it. Perfect for a better version food of your faves without feeling guilty about spending too much $$ or eating too many calories. Easy to tweak as well.