I used chicken breasts instead. My family liked it! Served it with side of pasta and spaghetti sauce.
I have made this recipe twice and both times it came out amazing! I adjusted a few things to use what I had on hand: instead of Italian herbs I used Herbs de Provence, and I didn't have garlic powder, so I chopped up two cloves. On my second run, I added truffle salt. Frickin' awesome!
Straightforward, with a tasty, crunchy crust surrounding a juicy center. :) If I had to nit-pick, I was short a little bit of the breading mixture. It could have been the way I sliced the chicken breast. I would probably increase the amount of breading and spices next time just to be on the safe side. Otherwise, I'm very pleased with the results!
Easy and healthy version of chicken parmesan. I also let this cook an extra 5 minutes to get it to brown. Made for Spring PAC 2014.
Very tasty however I Added more spices and broiled to add a crispy texture. My husband loved it and asked me to keep this one!
Easy to put together. I was a little leery on how this would taste simply because my chicken wouldn't brown. I let it stay in the oven for an extra 5 minutes or so to try and get it to brown, but didn't want to overcook it. It was crispy and good, browned or not. We enjoyed it and my 9 year old son said we have to make our chicken like this from now on. Thanks for sharing!