it's father's day after all and this is my husband's favorite dish, which of course I hate. So I let him know years ago after he made it for me for the first time, if he wanted Parmesan chicken, like ever, he'll have to get it at a restaurant.

How amazingly simple and quick was his recipe! All you did was combine a bag of frozen breaded chicken breasts, cut off a hunk of mozzarella, open a jar of spaghetti sauce, throw it all in the oven and viola! Parmesan chicken!...(like where's the Parmesan part?)

He did on occasion get me to try his ordered Parmesan chicken entree at a restaurant and still, I could never fathom why the Italians would do this to a chicken.

But since Rouxbe has shown me many foods I avoid like the plague are actually not only good but incredibly delicious, I can only say I was not disappointed.

Man-o-man!!! This was so good, my husband (who thinks he's the king of making Parmesan chicken) kept looking at me suspiciously as he ate and finally asked in a low almost defiant tone, "What did you put in this chicken to make it taste this good?" As if anything in the world could taste better than frozen Tyson Chicken?

I was speechless. I felt like I was guilty of some kind of homeland security culinary breach.

Nope, no state secret here. Just the magic of FRESH INGREDIENTS, love, passion, anticipation, mixed with a little fear, apprehension and Rouxbe as my guide.

I still may never order this at a restaurant again, but definitely will add it to my favorites to make at home again and again!

And to think, this is only going to get better as I practice. Not bad for my first attempt at this dish!

Thanks Rouxbe!!

I made it with exact ingrediants and it was assume ,all 3 kids and husband realy liked it.I took the cutting of the chicken course , i couldnt believe i ended up with alot of breast pieces ..I feel now all these years i have waisted money on not cutting them thinner .also threw that course i have chicken strips in freezer waiting to be cooked next .

I did see you have a recipie to make you'r own bread crumbs i will be doing this also anything i can make from scratch i am all for. I have been on for 3 days and i have only found myself improving in my cooking ..I think soon i will need a bigger kitchen ..lol

Hi Lynn! Welcome!

Before Rouxbe my family would run when I announced dinner was ready. Now they ask, "What's for dinner!?"

You are gonna love it here! Especially if you are already a pretty good cook because they demystify why your dishes can be perfect sometimes and others not so perfect.

This is cooking by technique. A world of possibilities open up when you understand those techniques. Your creative confidence and trust in yourself writing your own recipes is going to skyrocket.

Congratulations on your first dish! Careful, this place is addictive!

i had my sisters' family over for dinner. I'm not sure what I was thinking- attempting to make this for them as my brother-in-law is the pickiest eater I know and happens to be Italian... He loved it, the kids loved it. My brother-in-law actually had 3 servings. Going to make it tomorrow night! Thx Rouxbe!

This was fantastic! I made the sauce and the chicken-everything homemade with the highest quality ingredients. Simple food, properly seasoned, never tasted so good! Thanks you!

Thank you Patty T and Dawn! I've never made this from scratch before and wasn't sure if I had done something a little bit off to make it less crispy than I had expected. Your idea of putting the sauce on the plate sounds wonderful. Also, thank you for this wonderful recipe. I have always used the Tyson trick too LOL. This is much better.

Am I to assume that the chicken breasts in this recipe are without a brine added? I remember the brining lesson and remember how wonderful the chicken tasted after brining. However, with the cuts of meat being so thin, was not sure whether the brining would help, or hinder the flavor. Thanks!

Personally, I would not go the extra effort of brining the meat for this recipe. The meat stays moist and tender as it is nicely protected by the crust as it cooks. There is also enough flavor from the seasoning, tomato sauce and cheese to ensure the chicken is far from bland. Hope this helps. Cheers!

I made this tonight. Never has my breaded anything came out perfect. It did this time.

The more I practice with these wonderful RouxBe recipes, the less appealing the store-bought versions of these meals are. The confidence in my cooking has increased a thousand-fold since I joined here over a month ago. The chicken parm has become another must-have in the household menu.

I've made this 3 times since I joined Rouxbe.
1st, by following the recipe, not knowing anything.
2nd, after taking the courses and fully understanding what I'm doing
3rd, continue to practice what I'm learning. And the dish was better than the last time!

Also made this with eggplant and it was pretty nice too!

Any tips on what might work best for making this gluten free? GF breadcrumbs are obvious, but I'm more wondering about what kind of flour to use. I've been thinking about using quinoa flour in most of my flour replacements.

Starches such as rice flour or cornstarch could be used. You may find the lesson on Breading and Battering helpful. Cheers!

I don't have a large nonstick pan so would a steel pan be suitable? And would it be quite so different from a nonstick? Thanks!!

Hey there,

Just wondering how far in advance can you prepare and bread the chicken prior to shallow frying it?

Thanks
Mark

A large, stainless-steel pan will also work for shallow frying (see the lesson on Shallow and Deep Frying).

Once breaded, it is best to let the breading set for about 10 to 15 minutes prior to frying. Any longer and the breading will start to turn soggy (refer to the lesson on How to Bread and Batter Foods). Cheers!

This recipe is much easier than I had expected, I was anxious since I was hosting a big family dinner -- about 30-ish pieces of chicken to bread, fry and bake. It was incredible thanks to Rouxbe! :) My only complaint about this recipe is now I'm hosting Christmas dinner because of it. Thank you Rouxbe folk, you're amazing as always!

Made this for dinner tonight and it was a huge success. The family loved it. Started with the Rouxbe tomato sauce recipe two nights ago and then used that to make a lovely olive and caper sauce (with a bit of red chili and parsley) to top grilled tuna steaks. Served that with steamed potatoes and a nice little salad. Success. Tonight, the sauce was used to make the chicken parmigiana, after adding a bit of torn basil. Followed the recipe to the letter, including the bread crumb instructions (so much better than the store-bought variety). Served it with spaghetti aglio e olio and some rapini with lemon and garlic. Dessert was the torta al vino made with luscious blackberries. Thank you, Rouxbe.

Nice work Jennifer. Sounds like dinner at your house was a great place to be all week :-)

Served this for dinner today. I've never had this dish before, but I knew it would be a winning combination. And it sure was. The breadcrumbs were awesome (who knew one could get so excited about dry bread, eh?) and made the chicken very tasty. Thumbs up, thanks for the recipe!

Glad you enjoyed the dish Christian. And as far as getting excited about dry bread crumbs, don't worry, you are not alone :-) They are pretty darn good and they sure add some nice flavor and texture. Cheers!

Hi

Made this recipe yesterday morning and it was superb. Excellent combination of home made tomato sauce with the dry bread crumbs breaded chicken. I sided with garlic and parsley rigatoni. I made a couple of substitutions, when making tomato sauce I deglaze with some cava with a pinch of sugar and I used grana padano cheese instead of parmigiano regiano (I know is not the same cheese but you can get similar results when shortage of parmigiano).

Thank you Rouxbe for this recipe, I declare my culinary love to you!

Best regards JJ

So glad that you liked the recipe. But it's important to know that a recipe is just part of the equation—the person executing the dish also has a big part to play in the making of a good dish...so good job to you!!!

Thank you very much Dawn for your comment and that's why cooking is an art, inspiration is part of the equation too.....

Best regards JJ