Chicken Parmesan

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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

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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.

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I tasted and it's wonderful.

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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!

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This is fantastic! Make it just like the recipe calls for and you will not be disappointed!
It's worth the effort and time.

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Delicious and easy to make

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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.

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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!

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This came out perfectly and was absolutely delicious!! My son could not get enough of the sauce. Thank you for a terrific recipe!!

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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.