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This is very very good. I love the parsley mixed in the breadcrumbs, and was pretty heavy-handed with it. I think this is a very good way to make, say, 6 servings of this chicken, and very efficient. For a smaller number of servings, with thin pieces of chicken, I found, it is probably better to cook the sauce on the stovetop, because the chicken will cook faster than the sauce. Either way, it's delicious. Thank you very much for sharing this recipe with us.

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mianbao February 17, 2014

This was excellent! Much easier than traditional Chicken Parmesan but very close to the taste. I used provolone instead of mozzarella and Italian style bread crumbs instead of fresh...worked out wonderfully. Thanks for sharing this great recipe!

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Karen=^..^= December 13, 2005
Cheesy Tomato Basil Chicken Breasts