Oven-Fried Chicken Parmesan

oooooh aaaaah

Easy and super delicious.  Like a few other reviewers, I added some garlic powder and more spices to the chicken before dipping in the flour.  I also used 2 whole eggs (didn't use it all) and put the panko in a zip lock to shake the chicken in for an even coating.  In my skillet, it took about 4 minutes on each side before going into the oven and then 6 minutes on each side to get it golden brown and cooked through.  I also served with some angel hair pasta.  Definitely a keeper recipe that I will make often.

Excellent. Used half panko and half regular bread crumbs, 1 egg and one egg white. Added some extra Italian seasonings and a little garlic powder to the bread crumbs, plus a touch of Lawry's seasoning salt and pepper. I started it on the stove in a well seasoned cast iron skillet, which then went straight into the oven. I added a splash of wine to the store-bought marinara sauce and a pat of butter for silkiness and served with a side of pasta and some asparagus. MUST TRY!!!

Excellent meal! Then only thing I changed was that I did not add the mozzarella cheese. simply because I did not have it. I served it with steamed asparagus and followed everything else as it said.

We thought this was absolutely wonderful and so easy to make. I used the CL "Marinara Magnifica" recipe instead of a bottled sauce and used chicken cutlets, which are already pounded and tender. I also used only half the oil indicated. Browned in my cast iron skillet which then went right into the oven. We could not get over how tender and luscious this dish is, as well as being fresh and light. I was satisfied with a romaine and artichoke heart salad as my only side, but I made some angel hair pasta with chopped fresh basil for my carb-loving husband.

Very good, easy and flavorful. I used chicken scallopini (thin cut) and cut down the cooking time in the oven to 3 mins each side. I didn't have panko so I used 1/2 cup bread crumbs and 1/2 cup cornmeal. Used provolone cheese instead.

Easy simple and delicious. I had to cook the chicken for 10 min more than they said but made it exact otherwise. I served with zucchini "spaghetti" and cauliflower.

This was easy enough to make and it was quick enough for a weeknight meal. I served it with pasta and a green salad. I also used thicker chicken breasts, so they needed to be baked a bit longer. But they were very tasty.

Fantastic! Made it with angel hair pasta because my kids don't like polenta.

This was the best Chicken Parm we have ever had! My very picky 12 yr old loved it! It was so easy to make and will be an addition to our recipes! A good quality tomato/basil sauce is key.

Probably one of my favorite CL recipes. I've made it for several friends, and they have all liked it. Definitely part of my regular rotation. I prepare it exactly as directed.

This was amazingly good! My daughter and I plan on adding this to our "keeper" pile. We served it with flavored couscous and salad with the dressing that was suggested in the magazine. **Romaine salad: Whisk together 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Drizzle over 6 cups torn romaine lettuce; toss well.

I love this recipe. It is so delicious that it doesn't even taste light! It's very easy to make too. I don't add or leave out any ingredients from the recipe. It's perfect as is. This is a weekly request at my house.

Really tasty! Hubby loved it, I think a good quality pasta sauce is key. Will make again

I made this pretty much to the instructions, only "jazzed up" the sauce a little with some italian seasoning, garlic & added some parmesan cheese. Baked it a little longer as my chicken breasts were a little thick, & this made the sauce thicker too. Delicious!! Served w/gluten free spaghetti :)

This was quite good but not great. I agree with other reviewers in that I would try with Italian bread crumbs next time. I served with pasta. I also thought it deserved more salt.

This was extremely good chicken. Even my husband, who doesn't care for chicken, said this was a keeper. Do to some comments and what I had on hand, I changed a few things - used med salsa sauce and Italian panko crumbs and 1 whole egg (halved receipe). I would watch time in oven, mine was done early. I don't normally serve chicken to company, but I would consider using this recipe, depending on who is the company.

I was scared to try chicken parm, I heard it was tough to make but this recipe was easy to follow! And it was just delicious!

OK folks, this is just plain delicious! As one review suggested, I used Italian seasoned bread crumbs as I don't really like panko. Also, one whole egg and one egg white. I used Bove's marinara sauce which is wonderful. My three-member family was practically fighting for the fourth portion! One other thing is to pound the breasts out so they aren't so thick.

There are better recipes here. It was just eh

Easy and super tasty. My husband orders chicken parmesan often at restaurants and he loved this version!

Loved this recipe! Changes I made: Used 2 full eggs instead of just the whites, used Italian seasoned breadcrumbs instead of panko. My husband loved it! Will definitely make again!

I was very pleased with how this recipe turned out. Very delicious!!

The crunch was there, but the flavor was not. I added some garlic powder and italian seasoning...still very bland. I'm going to try again with more salt, pepper, and a little bit of hot sauce. Definitely add your own signature zing before you serve this to guests.

This recipe is absolutely delicious! I recommend using regular bread crumbs over panko, but either way the taste is great!

I've liked a lot of Cooking Light Recipes, but this was the first one that I loved. I used regular panko instead of whole wheat, and it didn't get soggy on me. I was also surprised that this tasted like rich chicken parmesan and not some light imitation, which of course it is. I also used a 5 italian shredded cheese mix in place of the 2 cheeses, and it was still fantastic.

This was a delicious and easy recipe. I followed the recipe as directed except I used two full eggs instead of just the whites. Will definitely make again!

This was great! I soaked the chicken in two beaten eggs for a couple hours before cooking which really adds to the tenderness. I also added a healthy shake of garlic powder and paprika to the flour mixture. Served with sauteed spinach and whole wheat spaghetti.

The whole family liked this, which is rare in my family. I was concerned about the taste of the panko, it was great!

I didn't expect the recipe to taste so much like restaurant-quality chicken parmesan. I am not a big meat eater so I pounded the chicken breasts before breading to reduce their thickness, and reduced oven cooking time. Delicious!

I prepared this for 3 adults, an 8 yr old, 5 yr old, and 20 month old. Everyone loved it. I can't remember the last time everyone ate what was served. Definitely a keeper for us!

:) Really nice recipe. My family loves it, & so I make it more regularly. It's healthier than our fried chicken assortment, & it's tastier, too. We serve with rolls or garlic bread, & sometimes a side of a type of salad. I wholly recommend!

YUM! And so simple to make! I used a blend of spices rather than just oregano (my nephew brought it back from Italy). I'd recommend using Italian style panko as well for a very flavorful dish. This was a great meal to make after work!

This was excellent and so easy. The chicken was very moist. I did not have mozzarella on hand so I used more Parmigiano-Reggiano and it was still very good. This dish is a keeper.

This recipe is fabulous!! The chicken was moist and had a great crunchy crust! It was easy, but a bit of a mess having to use three separate dishes for the flour, egg mixture and panko. I used a bit more pasta sauce and cheese . I served with polenta which was good, but would recommend pasta instead. This is a definite keeper for me and my husband!

This was very good. I followed the recipe exactly, except I seasoned the chicken first with garlic powder, onion powder, seasoned salt, black pepper and basil prior to flouring. I served it with sauteed spinach. Great every day or casual friend meal. My husband and 18 month old baby loved it!

Extremely easy, very moist and very yummy. Will add this to my regular rotation. Didn't change a thing

I cannot believe this is low fat. Its stunning to look at - and the cheese and tomato keeps the chicken moist - stops it drying out. well done guys....it you want more flavour...just slow fry some red onions until they are caramelized, add a little brown sugar to them. then cover the chicken with a sprinkling of them...then go the sauce and cheese. :)

Delicious comfort food! It was straightforward to make, but a bit messy. But, totally worth the mess! I recommend this recipe.

Simple, straightforward, and ready in a half hour or less. Excellent weeknight dinner! My husband and I couldn't get over how much we loved this chicken parm and this recipe is one of the very few that has made it into my repeat pile. I used Newman's Own Tomato Basil sauce - excellent!

I didn't love this. It was very bland. It may have been the sauce. I used Muir Glen's tomato and basil sauce.

Cooked to recipe and got tender & juicy chicken. Used fresh oregano and a bit of red pepper in the flour. Served with romaine/parmesan salad, flash-cooked spinach, and rotini instead of the recommended polenta.

I made this last night and while the kids gobbled it up, my husband and I thought it was okay. I suggest seasoning the chicken with Italian seasoning or Herbes de Provence and letting it sit for a while, then cooking. There was not a lot of flavor to the chicken itself, even after I lightly salt/peppered the breasts. I also pounded them out slightly for even cooking. It's easy to make though, my 10 year old took care of the breading for me. I also used half panko and half cornflake crumbs because I didn't have enough panko.

Mashed potatoes would not have been the right side for this dish. The polenta is perfect, and is a great way to introduce it to potato-lovers (like my husband). The chicken was moist and crisp on the outside. I liked the panko use. I served it with steamed vegetables.

I made this dinner for my boyfriend and I the other night since I had most of the ingrediants already and he declared it "the best chicken parmesan I ever had"! We had the leftovers for lunch the next day and it reheated very well. I pounded out the chicken breasts just a little since they were very thick, but otherwise followed the recipe pretty much to the letter. Definately will make again!

I made this recipe last night, inclusive of the salad and a Bob's Red Mill organic polenta. All dishes received rave reviews: e.g. the chicken is surprisingly tender; the coating is perfect; can we have this polenta with other dishes; please make this again. I used a basic Bertolli Vidalia pasta sauce, and honestly it was tasty. I didn't have honey for the salad dressing, thus I substituted a good quality maple syrup, and it was excellent. I found the need to use a touch more olive oil for frying the chicken and to slightly lower the frying heat and extend the frying time to uniformly brown the chicken as I wanted. I will make this complete recipe again and again, and I will not hesitate serving it to friends.

This was great. I made this for company, and it was enjoyed. Served with the polenta and a caesar salad. Will def. make again.

This is a great, quick chicken recipie. Me and my boyfiend LOVED it! On top of the chicken I used a slice of mozzarella cheese and a little bit of grated parmesan on top. I will definately be making this often!

Very tasty. My picky-child-eater loved it. I probably used more pasta sauce than called for, but that's not a real high calorie item. Next time, I will cut back a little on the oil. I do not have an oven proof skillet large enough, so I used my Dutch oven. Because my chicken breasts were very thick, I had to bake longer. I served this with bread and a salad.

I made this last night and the family loved it. I also used CL's highest rated jarred tomato-basil sauce (Rao's), which was spendy but well worth the extra cost, as it was not in the least bit watery and full of flavor to complement the cheeses. I will be making this again!

The coating on the chicken really gets nice and crisp. This is a good weeknight meal for the family, but definitely would not serve it to company. We had it with a side of pasta and broccoli.