Italian Chicken

From: Mandylou80

On Aug 2, 2009

My DH loved it but i didn't care too much for it..

From: Annette NC

On Mar 27, 2009

Very easy to make and was such a crowd-pleaser!

From: Highland Lass

On Jan 21, 2003

Nicer, healthier and tastier version of breaded chicken (no carbs, hooray!) Rather than margarine I brushed olive oil on the breasts and used fresh parsley, minced garlic and dried orgegano. I found two tablespoons of oregano to be a bit overpowering although it could very well be the dried Greek variety I buy. It is sold in large branches and the taste and smell are different from the North American version (I'm not going to fault you for my ingredients)! The chicken breasts I used were huge and I was concerned about the cooking time although the high heat method worked very well; the breasts were very tender. Next time I may try marinating in garlic, lemon juice/zest and olive oil before pressing into the mixture just to see what transpires! This will become a mainstay in our house! Thanks kindly for your recipe! P.S. Try tossing leftover chicken in a salad with tomatoes, red onion, kalamata olives, feta and lemon vinaigrette; my lovely lunch today!

From: Lennie

On Dec 16, 2002

Yowzers! All through dinner, I kept commenting, "Isn't this great? Isn't this just delicious?" I can't get over how much I enjoyed this simple chicken dish. I used freshly grated parmesan, and dipped the chicken in melted butter (not margarine). Oh, and used the fresh parsley, not dried. This was very, very easy to prepare, cooked to moist tender perfection after 20 minutes in the oven, and will definitely become a regular for me. Thanks so much for sharing this recipe!