By Kenneth Dixon on July 25, 2006
Photo by beckas
Photo by beckas
"This is my homemade recipe that I have been working on for over 10 years. Many people have devoured this meal, and enjoyed its rich and authentic Italian taste. For those who love garlic, cheese, and the rich taste of Italian seasonings will love this authentic Italian dish."
Serving Size: 1 (547 g)
Servings Per Recipe: 3
"The breading part of this recipe is outstanding. The herb mixture is absolutely perfect. I have received MANY compliments when serving this to guests and family. My brother told me it was the best chicken parm he had ever eaten. I have used this recipe enough times to make my own adjustments.. I always pound the chicken out before breading it. I think this is key to delicious chicken parm. I also dip the chicken in flour prior to coating with egg mixture. I find it holds the egg then breading better.I have used boneless chicken thighs in this recipe. It was absolutely delicious. As a final note: You could double the amount of chicken used without doubling the breading measurements. There is a lot left that gets thrown away. Thank you for sharing your recipe!"
"I made this for a family gathering today and it was amazing--everybody raved about it! Big faux pas-- I nearly ruined the dish by not realizing that the 3 toothpicks I used in each breast after stuffing with the ricotta filling were mint flavored! I thought there was an awful lot of garlic and added spices in this recipe but stuck to the recipe (except I did not have any thyme) and it was simply delicious--not overly garlicy at all. I made chicken tenders with the breading for my 3 finicky grandsons and they too raved about them--something they rarely do. Thank you, Kenneth, for sharing the results of your 10 yr. experimentation."
"This is my new Chicken Parm recipe! Very easy and a real crowd pleaser. Note that the breading mix made more than enough for the required amount of chicken. I would recommend when making this, only start out with about a 1/3 of the breading mix and add more as you need it. I had enough in reserve to freeze (real parmesan was used) for a another batch. Thanks Kenneth for the great share."
"It's a little work but SO worth it in my book!"
"This is a great recipe. I used a tomato and mascarpone pasta sauce and it was really nice. thanks"
"This is the greatest Chicken Parmesan I have ever had. I've eaten a lot of Chicken Parm in my day, this puts all others to shame. Thank you for sharing this recipe with us! Mind you I have an Italian mother and have worked in an Italian restaurant."
"My boss at work wanted me to make him & our co workers Chicken Parmesan, since I had never made it, I found this recipe and it was a huge hit with all at work. Donald said it was perfect, just add ricotta cheese, so next time I will try the stuffing them."
"Kenneth, I am so glad you put in all the work! This is truly amazing. I pounded out my chicken to make it flatter. I loved all the garlic and seasoning. The seasoning is what is lacking in other recipes. Also, I appreciate all the detail you put into writing the recipe. Excellent recipe. Everyone LOVED it."
"Amazing! My favorite meal that I've tried making at home a ton of times and it was never all that great. This recipe is THE one. I couldn't believe how moist the chicken was, nor how flavorful. My DH even said "Good stuff", which coming from him is high praise! Thank you! This is my new favorite!"
"This is the first dish that I ever cooked years ago! My mom taught me, but we never added the extra spices to the bread crumbs, and what a terrific addition. Also, if you add a touch of flour to the breadcrumbs, I've found that the chicken gets a bit crispier, but typically takes a bit more oil too. Thanks so much for the addition to a family favorite...my family adores you now! :D"
"This definitely looks much more difficult and time intensive than it really is. It tastes incredible! Thank you for sharing and it is definitely 10 years well spent!"
"This deserves way more than 5 stars. Yes, the recipe looks complicated, but it's not. This was better than ANY chicken parmesan I have ever had in a restaurant. It looked beautiful and tasted even better, Thanks, Kenneth, for developing this great recipe. My whole family raved!"
"I was initally skeptical about trying this recipe because I thought it might be complicated but it ended up being much easier to make than it looks. We really enjoyed the authentic taste of this dish and we look forward to having it again very soon. I like the idea of the stuffed variation and I can't wait to try it."
"This recipe was great. I have made it twice, and it turned out terrific each time. I followed the directions exactly, with the exception that I added fresh basil to the sauce."
"This recipe has had ten years well spent in development. This recipe was simple and delicious,and it is an easy recipe to modify to different tastes. I bought thin cut chicken breasts, which cooked up in the pan faster than a regular sized breast, and really only baked the dish for about 20 minutes. I didn't have mozzarella, so I put parmesean on top of the dish instead. If I had cooked it longer, the flavors would have been even better. The point is, that even working with what you have, this is a great recipe to use."