Comments on: Baked Chicken Parmesan

By: Hayley

Hayley — Thu, 23 Nov 2023 01:34:47 +0000

In reply to John Ferreira. Thanks John, we hope you can give this a try and that pasta sounds yummy!

By: John Ferreira

John Ferreira — Sun, 19 Nov 2023 19:33:50 +0000

Yours sounds very good, never thought of Mayo as a coating for more moist chicken! A short cut pasta would recommend Pasta Roni Olive Oil and Italian Herb with Linguine and can Microwave pasta for two 5 minute cycles and let stand for 5 minutes! Just enough for two people! This is one of my favorite pasta sides for any meal!

By: Hayley

Hayley — Wed, 08 Nov 2023 21:47:44 +0000

In reply to Vanessa. We're so happy you enjoyed it Vanessa!

By: Vanessa

Vanessa — Mon, 06 Nov 2023 21:48:40 +0000

Made this for dinner tonight and it was delicious! Great recipe

By: Toni Stevenson

Toni Stevenson — Tue, 30 Aug 2022 20:34:22 +0000

Disapointed, although my company said it tasted really good. Something I may have done wrong, but the chicken didn’t get brown and crispy like it does when I fry it in oil and butter, the breadcrumbs were soft and mushy. I baked it 30 min at 400 degrees, then covered it with dolope of sauce and cheese. maybe I put too much bread crumbs on it? will try agan but will fry the chicken in a pan, I also didn’t make enough sauce for 1 pound of spaghetti , it was too dry to me. It had a good taste, I made fettuccine, I think angel hair would have worked better. I do get nervous when I cook for company, they want to talk and i want to read the recipe and focus.

By: Heidi

Heidi — Wed, 28 Oct 2020 15:17:13 +0000

In reply to El. Hey El! In my opinion, cooking directly on the sheet pan conducts the heat just a little bit more.

By: El

El — Wed, 28 Oct 2020 01:19:30 +0000

Heidi – Why is the chicken crispier if baked directly on the pan, rather than on foil? If it’s a steel or aluminum pan, I wouldn’t think that it would make a difference. Please enlighten me!