Slamma Jamma Parmigiana

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One word. Awesome!

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Breading was perfect!! Used my own sauce to save time. Dish came out the best I ever made at home.

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the parmigiana was fantastico, however, I would not go to the effort to make Guy's "tomato sauce". It took forever and lacked flavor. I will look for a better recipe for the sauce

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Novice cook and it still came out great. I love olive garden's chx parm and this was just as good but costs way less. Chx breast plump up so be prepared for leftovers. I cut mine in half instead of pounding.

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This is my husband's absolute favorite recipe! He is an Italian food junkie and has traveled all over the world eating Italian and says that this is by far the BEST he has ever eaten! Brining the chicken keeps it moist and tasty and the panko breading doesn't get soggy at all.

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I make this frequently and my kids and husband love it!

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I add freshly grated parmesan cheese to the bread crumb mixture instead of putting on top of the mozzarella cheese. My husband has always thought my parm chicken is the best of any italian restaurant now he said mine is the better than MY best! Thanks Guy - luv ya!

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By far the best chicken parmigiana I've ever had. A little prep time but way worth it. A must try for everyone and I'll bet you will make it again and again.

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Made this last night. It was awesome. The breading on the chicken was so crispy! My husband said it was the best Chicken Parm he has ever had, I agree! Thanks Guy (and Hunter!!!

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this chicken is the slamma jamma. i love the breading and the flavor of it. i did however cut back on the salt in the brine down to a 1/4 cup instead of 1/2 cup. I dont like cooking with salt to begin with. i know its needed but less is more and definetly still able to taste it in the chicken. the Panko bread crumbs are a must. this is a the way parmigiana should be crunchy moist and flavorful.