Skillet Parmesan chicken

From: Wildflour

On Jul 10, 2008

This was a breeze for me, because it's the exact same way I make mine! To a "T"!! Made it with homemade marinara sauce and angel hair pasta! And Potsie's Beauty Parlor garlic bread (with a little cheese added) on the side! YUUUUUM!!!! There's just nothin' better!! Thanks for a wonderful dinner! Made for the ZWT4

From: MxL

On Jul 10, 2008

Excellent! I use this every time I made chicken parmesan. I love my Italian recipes and this one is a staple now. I use all the ingredients, only I prepare it a bit differently, which I guess is just a preference, but I think it adds a lot to the taste and texture. At step 7, I changed the prep as follows: *While chicken is cooking, heat your fav tomato sauce in a sauce pan on another burner so it'll be ready when chicken is. Place cheese slices on chicken while in pan. Take out chicken and pour tomato sauce on top and along sides (not too much). I just find drenching the chicken in sauce makes it too soggy and takes away from the great flavors fo the crust.

From: ciao

On Nov 13, 2003

Ok everyone, throw out all your other chicken parm recipes--this is the only one you need. Fabulous! I cut the chicken into fillets rather than pounding out. Way easier and less messy, I think, lol. This is fast, easy, and delicious! Try to use fresh shredded parmesan if possible. What flavor! We had this with some tortellini on the side, and a fresh green salad. Even my kids liked this, so we'll be having this often. Thanks for a great recipe PanNan!

From: MEP

On Aug 25, 2003

Very tasty and easier than the "old way" of making Chicken Parmesan. I used fresh mozzarella and bought some freshly grated Parmesan (not the canned stuff!) just for this. My daughter went ga-ga over it, and so did I. Very, very good. I used fresh linguine and we had Italian Asiago crusted bread along side - with butter, of course. Thanks for the great Monday night meal.