6 Reviews

I used chicken breasts instead. My family liked it! Served it with side of pasta and spaghetti sauce.

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chris March 12, 2016

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!

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Rachelle L. December 24, 2015

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!

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Janet L. April 30, 2015

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.

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Lavender Lynn April 12, 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!

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Margaret W. October 23, 2013

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!

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WifeyJo September 13, 2013
Baked Panko Chicken Parmesan