1 Review

Excellent! This Parmesan crusted chicken is the most moist and tender I have ever eaten. The crust sealed in all the juices, only 3 drops ever made it to the pan. The balsamic vinegar, orange juice and sun dried tomato flavors were perfectly balanced and the dressing made a perfect foil for the Parmesan and bacon flavors. I made the recipe as directed substituting arugula for the basil and turning up the temp a notch when adding the bacon to brown the chicken. The perfect main dish salad for a hot summer night in Phoenix. Another high five for Jan S.

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Lorac August 29, 2003
Parmesan Crumbed Chicken & Tomato Salad