15 Reviews of My Chicken Parmigiana With Homemade Pasta Sauce

From: Lavender Lynn

On Mar 16, 2008

Although the lengthy recipe is intimidating, this was not difficult at all to prepare. Then the entire family wolfed it down and called for seconds. It's delicious! We actually used milder Romano cheese in place of Parmesan, but otherwise followed the recipe exactly. There's sauce left for tomorrow's lasagne. Made for Please Review My Recipe March 2008.

From: BLUE ROSE

On Jun 2, 2008

First words out of my DH mouth were, "Hon this has to be one of the best sauces you have ever made for us”. Comments like that say it all ~ I will be using this sauce for other dishes. No complaints on the chicken. For cheese I chose to use was mozzarella cheese. Enjoy~

From: Paja

On Mar 22, 2008

De-licious! I was looking for a pasta dish I could make ahead and didn't want to make yet another lasagna. So I made the sauce ahead and browned the chicken in the morning. Then I just assembled before baking. It also had the advantage of being lactose free (a portion without the cheeses, obviously) for one person who is allergic. I used crushed tomatoes and diced tomatoes in place of the paste. I used only a small amount of sugar as I usually do, but I did add the tiniest pinch of baking soda as I usually do to cut the acidity. (Try it, it really works, but be careful that it is only a tiny bit. You can ruin your sauce if you use too much). We all really enjoyed this dish and plan to eat the left overs in sub buns (like a meatball sub, kind of thing). Thank you Lainey for a terrific recipe and for your advice about making it ahead! I will definitely make this again!

From: Japan bound

On Jun 8, 2008

I just made the sauce (not a big chicken fan ) and it was delicious! Just what I was looking for - I did add a few links of italian sausage to make it heartier since I was just eating it over pasta, and used dried herbs since I don't keep them fresh. I will be making this again! For ZWT4 Flying Duchess'

From: Lauralie41

On Jan 27, 2008

I am so happy I tagged this recipe for Random Tag. For the sauce instead of water I used chicken stock and not quite 1/4 cup of sugar. Simmered this on low for about 5 hours. The cutlets browned up nicely and I used a package of pre-sliced provolone cheese. This smells and tastes amazing! If you enjoy chicken parmigiana definitely give this recipe a try. Thank you Lainey for posting!

From: Chef floWer

On Jan 21, 2008

Yum! Don't let the long list of ingredients put you off from making this recipe. This recipe is really special, I followed the directions as written but changed the ingredients. I used egg replacer instead of real eggs, mozzarella cheese instead of provolone cheese and added half of the sugar in the pasta sauce because we do like the tomatoes acidity taste. The chicken was so tender and the pasta sauce was very yummy. Served it with Crunchy Potato Wedges & Insanely Easy Tomato Salad - Thank you Lainey6605

From: ~Nimz~

On Jan 6, 2008

I can't describe how wonderful this recipe is. When I got the sauce going I was a little concerned because it tasted a little watered down. But I simmered it for about 6 hours, stirring occasionally and it turned into a beautiful thick rich and full of flavor sauce that was just awesome. I didn't have the fresh herbs so used 2 teaspoons dried of each (maybe a little more) and it worked out great. I only used 1/4 cup of sugar (actually splenda) and that seemed to work perfect for us. I did add a couple of teaspoons of salt to the mixture but other than that, nothing. The chicken was moist and juicy and was just awesome. I served this with a salad and homemade French bread. (no pasta)Thanks Lainey for a real keeper.

From: School Chef

On Feb 27, 2008

Very good, i make chicken parm often but never added the pepperoni. Really added a good flavor. I used my own pasta sauce, because I always have that on hand. Gave this recipe to my neice to try. Thanks for sharing.

From: potions

On May 18, 2008

This is outstanding. We also love a sweet sauce and enjoyed this one immensely. The chicken came out crispy on the outside and moist on the inside. I will be making again.

From: Muffin Goddess

On Jul 26, 2008

This was lovely! I let the sauce simmer for hours while I did the laundry (sigh). The only change I made was to add some sliced smoked Gouda to the cheeses on the chicken — so good! I'll definitely be making this again. Thanks for posting!