This is a favourite in our house. It's so easy but tastes so good. Using Parmesan gives a little more texture to crumbed chicken and the baking makes it healthy for all the family.
I use this chicken recipe for a lighter version of my Chicken Parmesan because I like the fact that you bake the chicken instead of pan-frying. The chicken is so moist, tender and delicious! I use fresh grated Parmigiano-Reggiano cheese, and seasoned Italian bread crumbs. The last five minutes of baking I top the chicken with spaghetti sauce, mozzarella cheese and a sprinkle of additional Parmigiano-Reggiano cheese. - 02 Jan 2006 (Review from Allrecipes US | Canada)
I thought this recipe was extremely easy to make with an exceptional outcome. It looked like a fancy cook made it instead of me. I did make a few changes, not in the basic recipe, but added a spoonful of spaghetti sauce and mozzarella cheese to the top of the chicken pieces, placed them back in the oven to melt the cheese. They turned out great!!! I served it with salad and a side of buttered/garlic noodles...and it is now the meal I take to friends. Very good. - 14 Jun 2004 (Review from Allrecipes US | Canada)
I make a Parmesan Chicken that is almost identical to this one that my family LOVES! I cut boneless, skinless chicken breasts into 3-4 pieces and pound them out really thin, salt & pepper them, dredge in flour, then beaten egg and then in the breadcrumb/parmesan mixture. Fry them up in 1/2 butter and 1/2 olive oil till golden brown! Don't over cook them or the meat gets really dry. If you do this one right the outside is very crispy & crunchy with a moist, juicy, tender inside. One of my families favorite summertime comfort foods, hands down! Serve with a chilled creamy potato salad and corn on the cob, YUM! The ultimate comfort food! - 20 Jun 2006 (Review from Allrecipes US | Canada)