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Chicken Parmigiana Recipe

Chicken Parmigiana

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (286)

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Average Rating:

Total Reviews: 286

Showing 181-190 of 286

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  • on April 08, 2007

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    Everytime i make this recipe, it is terrific.

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  • on March 26, 2007

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    This recipe turned out great. DEFINITELY pound the chicken breasts thinner and throw them in a marinade of buttermilk, egg, and garlic powder for a couple hours before cooking. It ensures that the chicken stays moist and tender. I used a really good store-bought marinara sauce. The chicken was so good that I didn't even miss the taste of homemade sauce at all.

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  • on March 25, 2007

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    I love that the chicken breasts in this recipe are not pounded. It makes them hearty and juicy. Thanks Tyler, you've done it again.

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  • on March 09, 2007

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    very good flavors and easy to do !

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  • on March 07, 2007

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    Wonderful recipe.

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  • on February 22, 2007

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    Oh my gosh.....need I say more?

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  • on February 18, 2007

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    People all over the Greenville Spartanburg area in S.C. are serving this to family and friends. Nothing but rave reviews.
    Every weekend has at least one Tyler recipe.
    Keep up the great work.

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  • on February 16, 2007

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    This is definately a repeater!!

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  • on February 06, 2007

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    This is one of the best recipes I have found for Chicken Parmigiana. It is easy, and quite impressive to make for company. I substitute tofu for the chicken for my vegetarian friends and it turns out great...if they are vegan, I use a little oil instead of eggs and nutritional yeast in place of the parmigian cheese...no problem. The sauce is the BEST...I use it with any pasta anytime.

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  • on January 25, 2007

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    excellent... my boyfriend LOVED this

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