Quick, easy and delicious!

Super G - May 6, 2007 09:44:18 PM PST

I was impressed with comination of moist chicken inside and crispy coating outside. This was super easy to prepare and I will definitely make this again. I used provolone instead of jack cheese and it was great. I also paired it with whole wheat pasta and homemade tomato sauce for a different take on chicken parm.

7 of 8 found this review helpful.

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Great taste

shannon_cas - August 22, 2007 06:07:23 AM PST

This was a simple recipe that turned out really good. I didn\'t use the fresh parsley, and season salt instead of the salt and pepper.

2 of 2 found this review helpful.

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Tasted absolutely wonderful

racetothelord3 - September 30, 2008 11:54:07 AM PST

I used frozen, skinless breasts. These breasts are quite thin so I made a double layer with the cheese in the middle. I used Cabot 50% light Cheddar Cheese. It was a thick pile of meat with two breasts. I browned both sides as indicated in the recipe and then transferred the chicken to a cookie sheet. It cooked up so moist and tender that we could easily cut it with a fork and was not soggy at all.

This fit well with my son\'s (age 16) high protein, low carb diet for wrestling. He helped make this dish as it was very simple.

I know one review indicated that their\'s turned out soggy. Make sure you brown the chicken and that your oven is up to the 400 degrees before placing it in the oven. Also be sure you don\'t have too much grease/liquid in your pan before placing it in the oven. It may have helped since I transferred mine to a cookie sheet since I don\'t own an oven-safe pan.

We are having it again tonight!!

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Disappointing

MRC - August 23, 2007 09:53:31 AM PST

We were disappointed in this recipe - it came out dry for some reason and a little bland. It wasn\'t horrible, but I won\'t make it again.

1 of 5 found this review helpful.

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Terrible!

John I - May 8, 2007 01:50:33 PM PST

SOGGY is the right word for this recipe. STAY AWAY!!!

3 of 10 found this review helpful.

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