Chicken Parmesan

Total Time:
1 hr 5 min
Prep:
25 min
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

Ingredients
Directions
Watch how to make this recipe

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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4.8 430
Great recipe for dinner. The whole family loved it!  item not reviewed by moderator and published
The chicken was awesome!  The sauce was blah, needed to cook a lot longer. item not reviewed by moderator and published
First time making chicken parmesan, and this is a very tasty recipe. What I do not like is the mushy texture of the chicken after being topped with the sauce before baking. Next time I will bake the breasts on a rack in the oven, prepare the sauce separately and serve the chicken next to the pasta covered with the cheese and sauce. item not reviewed by moderator and published
Good recipe...skip the extra carbs. item not reviewed by moderator and published
I make this for any special family get togethers. Christmas Eve is next! item not reviewed by moderator and published
Was awsome.......made it with thighs which I think makes it even better. item not reviewed by moderator and published
We love kalamata olives but they sucked in this dish. Over powered the entire dish. Tasted like a cruddy puntanesca sauce that took away from a classic dish. item not reviewed by moderator and published
I'll tell you HOW good this is: my husband packed his own container with leftovers and "hide" it from ME in our fridge!!! ))) First time in 15 years! Our new FAVORITE!!! AWESOME! Kalamata olives is A must, not just any olives, don't get greedy, get pitted Kalamata. Also: cut big huge chicken breast in half and marinate slices w salt + paprika + splash of white wine. YES! Add parsley and Parmesan to bread crumbs! and use 1/2 of olive oil + 1/2 real butter when (European) when brown the chicken, butter and bread crumbs go together so-so good!! Experiment and Enjoy!!!! Great recipe!!! I'll be cooking this one A LOT!!! item not reviewed by moderator and published
Yea, this is an awesome recipe. I love the addition of the olives, really adds some great flavor to the dish. Whoever typed it up forgot about the parsley, basil and parmesan cheese in the breadcrumbs. Do yourself a favor and watch the video before you go shopping. item not reviewed by moderator and published
Loved this recipe. Used spaghetti squash instead of pasta and one can of crushed tomatoes and one of stewed. Also used chicken thighs instead of breasts because my family prefers darker meat. Sooo good!! item not reviewed by moderator and published
Made this for Wife Pat and myself tonight. Want a knock dinner. Thank you Mr. Florence. You the Man. item not reviewed by moderator and published
Wow this dish was amazing I made it for the first time tonight! It's going to be this Sundays meal as well!!! Yum. item not reviewed by moderator and published
Very tasty and light for a chicken Parmesan! This will be a regular at my table. I wish there was nutrition info. item not reviewed by moderator and published
Simple and Delicious. Everyone in the family enjoyed this dish. item not reviewed by moderator and published
this recipe is the bomb! item not reviewed by moderator and published
The Sauce isn't as sweet as some of the popular canned sauces, but I like that its a bit more of a acidic based tomato sauce...so this was a great choice for me. Also some people might not like to olives but diced, I think they add a bit more depth to the sauce making it interesting. Also if you don't mind the chicken not being crispy you can combine all the ingredients and cover it with sauce and leave it in the fridge over night. It takes longer to heat up the next day, the the result is that the flavors have a chance to settle...which I think makes it taste better. item not reviewed by moderator and published
I used a ready made jar of tomato basil sauce and added saute'd chopped onions, garlic and mushrooms. I then added 2 tbsp of red wine and sliced black olives. I deboned 1/2 chicken and came up with 7 thinly pounded (1/4 inch thick) pieces. The breading makes it thicker. Breading is easy. Dip chicken in salted/peppered flour, then egg then bread crumbs seasoned with parley and oregano. I fried 2-3 pieces at a time in medium hot olive oil and then rested each piece on a rack until all were cooked. I put all pieces in a sprayed with oil glass baking dish and put prepared sauce on top only of each piece. I then put freshly shredded parmesan cheese and baked. It was excellent served with buttered noodles with lots of parm cheese and light sauce. It was exquisite. item not reviewed by moderator and published
Awesome recipe! I used 3 cans chopped tomatoes, 1 can tomatoe sauce and gluten free flour and breadcrumbs. It was absolutely delicious. item not reviewed by moderator and published
The video is different from the recipe. I added fresh herbs and parm to breadcrumbs like in the video. I thought the sauce was bland. If I make this again, I probably would dice the olives to distribute the flavor and probably not use whole tomatoes. I also would double the sauce. This recipe creates a lot of dishes. I don't think it is worth the mess I have to clean up. item not reviewed by moderator and published
Not bad, though the whole tomatoes were too clumpy and I would double the sauce the next time. item not reviewed by moderator and published
I love how she hits on him a few times. She's blushing the entire way through, and then says, "Cute and smart!" when he presented a simple idea. He then awkwardly laughs before the camera cuts. Nice one lady. Hope your husband was watching. item not reviewed by moderator and published
Made this love it! item not reviewed by moderator and published
Very tasty and o so easy, but I like everything I've tried from Tytler item not reviewed by moderator and published
I made this one night for the family and it was a big hit. This was excellent tasting and not difficult to make, but does take some patience. I did omit the olives, but only because I had none in the house. I will be making this again for sure! item not reviewed by moderator and published
Wow!! Definety worth the time. My husband even said, where are you getting this? item not reviewed by moderator and published
This is by far the best chicken Parm I've ever made! I made Giada's recipe last yr and it didn't turn out good. This one is by far the best. The flavor, the freshness and sweetness of basil and the saltiness of olives in the tomato sauce gave this recipe it's character that screams Italy. I used crushed tomato instead of whole peeled tomato just because I don't want to make a mess while smashing the whole tomatoes while I'm cooking. This is a tedious recipe though such as butterflying the chicken breasts and pounding it and then setting up an array of plates to drench the chicken in flour and bread crumbs before frying it. Expect to wash a couple of dishes and cookware. Like FN's rating this is an intermediate recipe. But it's so worth it served with thin spaghetti and maybe some warm garlic rolls. Love me some Tyler Florence his recipes never let me down. item not reviewed by moderator and published
This recipe was FABULOUS! The marinara sauce was perfect, just the right amount of flavor, although next time I will double up on the yummy sauce because everyone wanted more of it! This was easy to follow and perfect for a first timer. Will definitely be making again! item not reviewed by moderator and published
My m-i-l made this for our rehearsal dinner and it was AMAZING! We are still talking about it 8 years later. I will definitely be making this dish for years to come. item not reviewed by moderator and published
Wife and kids loved it! item not reviewed by moderator and published
This was WONDERFUL! Fairly easy, just a little time consuming. But the flavors together were just amazing! The marinara was soooooo good. I've tried others and they don't compare. This one is so easy to make and the flavor is great. Overall, will be making this again and again!! Just loved it! item not reviewed by moderator and published
Just QUADRUPLED this recipe and made it for my family on vacation and it was a hit! The sauce is absolute perfection and will definitely be my new go-to marinara. Old and young alike enjoyed this and it wasn't too difficult at all. item not reviewed by moderator and published
Simple and delicious! I'm (sadly gluten free and I used all-purpose gluten free flour and crushed up Rice Chex mixed with Italian seasoning. Served with brown rice spaghetti and even my gluten eating roommate was impressed. For the sauce, I used up some tomatoes and mushrooms that were on their way out and some sausage left over from last night. I used a can of black olives because I had them, and the whole thing was nummy-tastic! item not reviewed by moderator and published
Outstanding. I made one change - substituted a blend of Fontina and Provolone for Mozz, because it was what I had on hand. Also, for me, plain Mozz is too bland, even with generous Parm on top. The prep time for me was a bit more than super-fast Tyler. But the end result was something I was proud of. Thanks, Tyler - definitely a keeper. item not reviewed by moderator and published
Especially loved the sauce with the kalamata olives! Great flavor! item not reviewed by moderator and published
Great! item not reviewed by moderator and published
This was really good! I love how the olives add such a nice element! I will for sure make this again. item not reviewed by moderator and published
Awesome! item not reviewed by moderator and published
I love his recipe! I have made it several times and everyone I make it for loves it! It is easy to make and taste better than most Italian restaurants. item not reviewed by moderator and published
Third time I've made this. I use pheasant instead of chicken and my family can't get enough! I use a lot of Tuscan Sunset spice from Penzeys and we like using fire roasted tomatoes. I will make this again and again!!! item not reviewed by moderator and published
I'd made Giada's chicken parmesan and it wasn't a hit with my husband. I was having company and decided to try this recipe. I watched the video and saw the ease of this dish. So I had all the ingredients (minus the fresh herbs. Even though the recipe called for kalamatas, I made the recipe as stated and used dried herbs. Holy moly. The guests I had over had thirds! With the leftover sauce, I used it for the spaghetti and sent the extras with the guests. They were wowed! Use this and impress. item not reviewed by moderator and published
This is a GREAT recipe! I have never made chicken parm before today. I watched the video before making and there were a couple of minor discrepancies. I followed the video version with added parsley, basil. Watching the video made the recipe very easy to follow - no big deal. Like the saying goes, "Don't sweat the small stuff." I have problems with my fingers so could not crush the whole peeled tomatoes -- so substituted 1 28oz can of organic, diced tomatoes and 1 28 oz. can of organic, crushed tomatoes. I followed the rest of the recipe exactly as described. It came out perfect! VERY yummy. I have low energy, but this was no trouble to make. This is a winner and I would make this for guests. Thank you Tyler! item not reviewed by moderator and published
This was my first time making chicken parm. The recipe is really easy to make and tasted delicious!!! Thanks and I will definitely try this one again!!! item not reviewed by moderator and published
Love the recipe; Tyler and Alton take classics and perfect them. Unfortunately, the great Food Network completely botches their recipes. The video (true recipe for this dish is nothing like the recipe listed here. Do they even watch the shows? Or do they just get drunk and make stuff up right before their deadlines? I sound bitter because I am a good cook and have followed the transcribed versions numerous times, for numerous recipes. I've had a few disasters happen, only to read the comment section afterward and find out the recipe is horrible and is nothing like the actual show was . SAVE YOURSELF THE EMBARRASSMENT; ALWAYS WATCH THE VIDEO FIRST FOR THE RECIPE IF THERE IS ONE. The cooks know what they are doing, food network obviously does not care if they put the right recipe on here, because they never go back and fix their mistakes. Thank you, goodnight ; item not reviewed by moderator and published
I know it's cheating to change the recipe and rate it, but I got such rave reviews I needed to write in. I used jarred Rao's sauce, which is well worth the $8++ you might pay for it. Other than that I followed the recipe exactly. I know the sauce is the majority of the recipe, but this is also the only recipe I could find that didn't require a ton of oil to fry the chicken, or give directions to just bake it. I put this over capellini and served it with garlic bread. My Dad, who is my biggest fan, can sometimes be a tough critic. I made this for 4 people tonight and his comment was "you've outdone yourself". I don't eat meat but made this for the other 3 people. It is the first time in 8 months of cooking for my Dad and company that someone said "you are such a good cook!" Here's the best part though. I made mine following the exact same recipe with TILAPIA and it was AMAZING!!! I think I just invented a new dish: tilapia parmesan. Phenomenal! Thanks Tyler! item not reviewed by moderator and published
Awesome. Used Penne instead of spaghetti and minced the olives. Definitly will be cooking this at my next family gathering. item not reviewed by moderator and published
This came out absolutley delicious!! My husband said that it is the best meal I have ever made. The sauce was pretty easy to make and the olives add a very nice taste, plus the sauce comes out so light and fresh, yummy yummy! item not reviewed by moderator and published
This recipe is totally doable, and it tastes fantastic! I will definitely be making this yummy dish again. item not reviewed by moderator and published
By far the best Truely European Chicken Parmesano I've ever had. I've read a lot of other reviews about the olives, while these olives aren't the best tasting, it does add a uniqueness and true Italian flavor. I suggest for those: either switching to some legitimate (expensive Green Olives, OR reduce the amount called on in half, and mince well. The Est. time was exactly right in my case. We used wheat noodles for a healthier mix, and wheat bread crumbs. We also added Garlic bread, sliced and topped with roasted tomatoes, mozerella, sliced Parmesan, and a hint of basil slowly melted in the oven as a side (though half of it ended up an appetizer! Also, I baked some of the sauce in an iron skillet with the Chicken and put only a thin layer of sauce on the chicken. Doing this helped blend the flavored in the sauce to a sautéed/baked flavor that was AMAZING. The only other thing I recommend is to make more of the sauce. We barely made it by, and I only made 3 cutlets. item not reviewed by moderator and published
Amazingly tasty recipe. Rather than putting my frying pan in the oven, I placed the cutlets in a 9x13 glass pan and it still worked beautifully. This was my first attempt at chicken parm and it was FANTASTIC!!! Thanks for the great recipe!! item not reviewed by moderator and published
I LOVE this recipe... my husband especially loves this dish...and my kids gobble it up! item not reviewed by moderator and published
I found this wonderful recipe a few months ago and have put it in regular rotation because my family loves it so much! We are not big olive fans so I left them out, but added all the other ingredients. Sometimes I mix crushed and diced tomatoes instead of using the whole ones and its still amazing. Fresh basil and Parmesan really set this dish apart from the others. If you haven't tried it ye it's the best I've found to date. Definitely restaurant quality if done right. Love it!! item not reviewed by moderator and published
My wife made this and the family ate until they exploded. A great change of pace! item not reviewed by moderator and published
really,really tasty,well flavored, nice dinner when u got the time- nice Sunday dinner-leftovers are wonderful.Followed recipe almost exactly-added more cheese to breadcrumbs ,I really like Tyler's methods.This is a keeper item not reviewed by moderator and published
This is the BEST chicken parm I've had! Made this last week & it was a hit with my family. It took some time to make but we'll worth the wait. Wouldn't change a thing! item not reviewed by moderator and published
This is the BEST chicken Parmesan recipe EVER! It takes a bit of time to make, but worth it! This is great if you have out of town guests or family members. I make the sauce in the morning and store it in the refrigerator until I start dinner. There are never leftovers! The sauce is the best. Do not omit any of the ingredients, or steps. It's a must try dish. Thank you! item not reviewed by moderator and published
I made this last week and followed the directions exactly. Absolutely outstanding recipe. I slow cooked the tomato's for 3 hours to thicken the sauce. Everyone loved it. Then I took some of the left over sauce and used it on a homemade pizza. Wonderful. Can't go wrong with this one! item not reviewed by moderator and published
This is an incredible recipe! Just awesome. I have used this to make Wild Pheasant Parmesan for family and freinds and it has become a dish I am now famous for. If you are going to use this for Pheasant make sure you "hang" your pheasants for around 5 days. Keep in mind, that you can use the refrigerator to do this. Clean the birds, pat dry, and sprinke with sea salt or kosher salt. Put in non metalic container in the fridge and cover with plastic wrap. In two days pull the birds out, wash with cold water, dry and resalt. Let sit another 2 or 3 days. This will allow the natural enzyemes to break down the connective tissue and the meat will be tender. item not reviewed by moderator and published
Great recipe, and very easy to make. I made my own tomate sauce from scratch. I fried the chicken with corn oil, hotter temperature than olive oil. Thank you Tyler item not reviewed by moderator and published
Once I started making the sauce, I was skeptical about how it was going to turn out and taste. It was good. I'm not an olive fan but they do add a nice flavor to the sauce. I would say that the sauce is not very saucy so if you like your pasta slathered in sauce, this recipe is not it. Overall, this was a very tasty recipe. item not reviewed by moderator and published
This was delicious! The sauce was simple Italian from Southern Italy. The olives are the key to the taste for this recipe. Don't used canned. Use real Kalamata olives. There will be no tin taste. I doubled the recipe for the sauce because I love the sauce. I also added capers, because they go beautifully with the olives. The sauce can be used for other recipes too. Pouch fish in it and serve over lemon couscous, drizzle and bake on a chicken breast and top with feta cheese. It is very versatile. The cheese should be fresh mozzarella. Not necessarily buffalo. Fresh Parmesan too. mmmm...Delish!! item not reviewed by moderator and published
This was, by far, the very best Chicken Parmesan recipe I have ever tried. THANK YOU TYLER! I may have just landed a husband! item not reviewed by moderator and published
Thank you Tyler. This recipe was SOOOO good! It's a new family favorite at our house! item not reviewed by moderator and published
It was great!!!!! I tweaked it a bit of course but the recipe would have been very good as original. I did not add the olives cause not everyone in my house likes olives. I used panko bread crumbs as those are my favorite. I am sure the leftovers won't last very long. This will be one of our favorites. Thanks Tyler for an easy recipe. Dessert is going to be a white chocolate lemon cheese cake I have become famous for in my family. Everybody asks me to bring it to family dinners... item not reviewed by moderator and published
Wow the flavors were unbelievable, super delicious! Thank you Tyler for this wonderful recipe, definitely a family favorite! item not reviewed by moderator and published
This was excellent. I did not have the olives, but it still came out great. The leftovers were even yummy. Will definitely be making this again and again. item not reviewed by moderator and published
This is the BEST chicken parmesan I have EVER had. Definitely do yourself a favor and try making this for dinner one night. Absolutely amazing! My husband and I fully believe that any restaurant chicken parmesan won't even come close to matching the flavors and taste of this recipe. Again, best chicken parmesan EVER. item not reviewed by moderator and published
This is the best chicken Parmesan recipe. It is especially good with all fresh vegetables. I would double the recipe for the sauce so you can have more to add if necessary. item not reviewed by moderator and published
Best chicken Parmesan ever! The chicken was extra crispy while staying juicy and so tender you can cut it with your fork. This easy to follow recipe is a must have. item not reviewed by moderator and published
This is a great recipe... My husband loved it. Tyler we just love your style of cooking and your instructions are so easy..we love your show.. Thanks!!!! item not reviewed by moderator and published
awesome! item not reviewed by moderator and published
The Kalamata olives in this are THE BOMB!! You ROCK Tyler. Thanks for being the reason I'm so in love with my cooking ability right now... : item not reviewed by moderator and published
loved it! item not reviewed by moderator and published
This recipe is over the top good. Do not skip on the olives if you can find the brand in the recipe - they add just a hint of olive taste. Definitely use Panko bread crumbs. They add a flavor that sends the recipe into another dimension. There is no need to spend the cash on buffalo mozzarella - a ball of regular mozzarella is perfectly fine. item not reviewed by moderator and published
This is the best chicken parmesan dishes, i've ever had. i love a lot of flavor. So. I used chicken rub on my chicken. Salt and pepper isn't enough flavor. Also, olive oil and buffalo mozzarella isn't cheap. So. i used plain vegetable oil and whole mozzarella. It gives you the same results. item not reviewed by moderator and published
Amazing! I love it with wheat bread crumbs. Healthy choice item not reviewed by moderator and published
I loved this recipe. I left out the olives after reading some reviews and I am glad I did. I added a little red wine to the sauce, and used a can of crushed tomatoes and some puréed diced tomatoes, but otherwise followed it. My whole family loved it. It was far more succulent than restaurant chicken parmesan recipes. I thought it was a bit more labor intensive than I expected, but will definitely make it again. item not reviewed by moderator and published
I have never seen a chiken parmesan recipe with kalamata olives. Now I know why. The olive flavoring overwhelmed the more delicate tomato and basil flavors that are typical of the sauce for this popular dish. I would rename this recipe "Chicken Kalamata". Bill item not reviewed by moderator and published
This was a winner! My fiancé and I loved it. My only alterations were that I used dried basil, regular shredded mozzarella, and omitted the olives just because I saw that they got mixed reviews. Next time I may try the olives. It was fine without them though. item not reviewed by moderator and published
I tasted and it's wonderful. item not reviewed by moderator and published
This was good. I loved the taste of buffalo mozzarella! But that cheese is pretty expensive. This was a delicious recipe but not the best parm I ever ate. Try it though! item not reviewed by moderator and published
This is fantastic! Make it just like the recipe calls for and you will not be disappointed! It's worth the effort and time. item not reviewed by moderator and published
Delicious and easy to make item not reviewed by moderator and published
Beats any restaurant's chicken parm dish any day. It takes a little time to make this dish but well worth it. Tyler florence is a mastermind and he has hit after hit. item not reviewed by moderator and published
I think this was the best chicken parm I've ever had. I had to make some alterations because I like a lot of flavor in my sauce but the recipe is spot on. I used more basil, dry oregano and parsley than it calls for. I also added a capful of red wine vinegar and a few large pinches of sugar to balance out the taste. A pinch of red pepper flakes weer added as well. Instead of mozzarella I used 6 slices of Monterey Jack which I read in another recipe. I think the tanginess of the jack made all the difference in the world. Don't be afraid of the olives, they don't take away from the flavor. Overall it was an incredible meal and I can't wait to try it on a sandwich as leftover tomorrow! item not reviewed by moderator and published
This came out perfectly and was absolutely delicious!! My son could not get enough of the sauce. Thank you for a terrific recipe!! item not reviewed by moderator and published
fantastic! I never order chicken parmesan out anymore b/c I've learned my lesson too many times. The chicken is always rubbery and dry and everything tastes bland. I have no idea why! This was so easy and the chicken was moist and flavorful. I had thinly sliced chicken breasts on me so I didnt have to pound anything out, and I decided to use some Italian seasoned bread crumbs I had for more flavor. This is a really great dish. After the chicken was done getting golden brown in the pan, I transferred the pieces to a baking dish and layered in a little sauce and fresh mozzarella then baked till the cheese was hot, bubbly and starting to brown. Served alongside spaghetti with sauce and topped with pecorino romano cheese. Perfection. item not reviewed by moderator and published
EXCELLENT! EXCELLENT! EXCELLENT! Is the word for this recipe. Of course, Tyler's recipes are always fantastic though. I have to always double the recipe for my family. My daughter ask me to make it for when her boyfriend came over for dinner...if that gives you any idea of how good this dish is. It is well loved. The chicken is always tender and never dry and the sauce maybe simple, but the flavor is the BOMB! I serve it with a loaf of garlic french bread to sop up the sauce and a caesar salad. I do omit the olives only because my kids arn't a fan of them. Doesn't hurt the taste at all. This is a winner recipe..and easy to make! item not reviewed by moderator and published
I love this dish. It has great flavor and the cooking times are perfect. The kalamata olives taste funky out of the jar but once they simmer & reduce into the sauce they are delish! item not reviewed by moderator and published
This is awesome!!! Always get rave reviews. If your olives gave a bad taste maybe they were bad? I found they were a great addition to the sauce, making it different. Try again...make sure your ingredients are fresh. item not reviewed by moderator and published
I get what the intention was to this recipe, using all fresh ingredients, but it really misses the mark. Not flavorful. It is just an "OK" recipe, not worthy of repeat. And the olives gave off a spoiled taste, so much so that I removed them from the sauce...thank goodness the sauce didn't have time to be infused with that awful taste. Just because it is laying around in your pantry doesn't mean you have to throw it in. The cooking times were spot on, the chicken was cooked perfectly, although only 10 minutes in the oven did the trick. Sorry Tyler, not a keeper. item not reviewed by moderator and published
Delicious! You have to work fast in the kitchen, but the reward is good... item not reviewed by moderator and published
This was off the hook!.. However I made a couple of slight modifications. The first being, I substituted half of the bread crumb quantity with ground almonds.. Secondly, I put the cooked pasta in to the dish first, over which I spooned in the tomato-olive sauce and then placed the chicken with the cheese on top.. Baked the entire thing for about 15 minutes! Delicious! = item not reviewed by moderator and published
I didn't make the sauce but the chicken was fantastic. Once of my husbands new favorites. item not reviewed by moderator and published
This recipe rocks. My son, my fiance and myself love it. The chicken was so tender and juicy that it melt in the mouth. It has so much flavor. I will definately be making this recipe more often. item not reviewed by moderator and published
Tyler, love the recipe but give me some tips on how to prevent burnt bread crumbs from getting on all subsequent pieces! :( Oh well, the chefs never seem to revisit these recipes and comments again anyway... I will definitely make it again but double the sauce because we like extra. item not reviewed by moderator and published
Delicious meal! I made it for my boyfriend last night and he loved it (he's not a big fan of Italian food, either. Here are my modifications: -I used a jar of Newman's marinara sauce to save time. -Omitted olives (but I'd like to add them next time. -I used Progresso's Italian Style panko bread crumbs. -I used Sargento's shredded mozzarella. item not reviewed by moderator and published
Great recipe, a great variation on one of our favorites. Will definitely make again, made with San Marzano canned tomatoes which have greater flavor and used panko for bread crumbs. Added fresh oregano to sauce too. I could not find buffalo mozzarella either so I used regular. So good, chicken was perfect, a lil crunch on outside and stil juicy inside. item not reviewed by moderator and published
Good,but had to change the sauce quite a bit to get flavor. Used everything listed, but just thought it tasted just plain tomato, so I added pepper flakes, more sauteed garlic & basil and a bit of fennel with a touch more sugar. I like Tyler, he has some of my favorite recipes which are usually very flavorful. Happy cooking to all! : item not reviewed by moderator and published
This was so delicious. I am NOT a big tomatoe fan, unless its very well mixed in with spices etc., in this recipe it tasted absolutely delicious. I am so glad I tried it out. I did not use the olives(not a fan & I wasn't going to go get it just for this recipe, nor did I use buffalo mozzarella, since I could not find it. I just used regular mozzarella still tasted delicious. Oh and I added crushed peppers! (other than that I stuck to the recipe and it doesn't hurt to make extra sauce My family loved it! item not reviewed by moderator and published
I wanted to make chicken parm for dinner, but didn't really know where to start. This recipe was a great help, my chicken turned out great! Hopefully next time I can make the sauce by the recipe, ( I'm workin off a budget so we had store brand marinara. Yum! item not reviewed by moderator and published
So what you are saying is you actually didn't make this recipe at all... lol item not reviewed by moderator and published
1,119 - http://caloriecount.about.com/cc/recipe_analysis.php item not reviewed by moderator and published
did you ever hear of waxed paper? works fine except for the egg wash! :) also paper lunch bags or plastic ones! item not reviewed by moderator and published

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