Awesome! Just made it, I also cooked the chicken for an extra 20 minutes both before and after the sauce. Very tasty!

This was yummy! I put parmesan cheese in the bread crumbs, like other reviewers. And I used an Italian cheese blend on top. It was so fast and easy. I pounded my chicken so it wasn't so thick and then cut each breast in half and it was definitely done in the 30 minutes of cooking. I also only had half the marinara sauce called for so I just spooned it on top of each piece of chicken and then spread the cheese liberally. It turned out just right. I would recommend it, and will make it again.

I made this recipe tonight and it turned out just great. I really loaded up on the mozz and parm cheeses.

Are you by any chance a teesider?? And its lovely with onions under the cheese4 and bits of bacon strips over the top ... My dad used to make this for us when we where little, but nobody beats takeaway parmo!

This was a great easy and quick recipe. I didn't have any breadcrumbs in the house, so I put a few handfuls of seasoned croutons in a ziplock bag and pouned them into crumbs. Then i tossed the egg coated breasts in the baggie - and presto! Coated breasts!

I made this last night and it was a hit, I split the chicken breast and added Parmesan cheese to the crumbs, also put a little bit of provolone cheese (my favorite) on top and it was delicious!! My husband and daughter said that I was the best cook ever! Which mom doesn't like to hear that! They even washed the dishes!!

This is so easy and tasty. I prepare it at least once a week, it is the kids favorite meal. Thank you for posting!

I loved this recipe. I modified it a bit as suggested by stuffing the chicken breast with fresh seasoning, thyme, rosemary and chopped bacon! I also mixed the breadcrumbs with herbs and black pepper. Yummmy

Family love this recipe. I pounded the chicken till flat. Added a tablespoon of water to the beaten egg. Used bruschetta sauce sprinkled with parmesan and Romano cheese.

Awesome quick and delicious !

I pound my breasts thin so they cook evenly. I can usually get about two servings from each breast doing this. I cook mine on the stove in a little EVOO until browned and then add them to a well coated glass pan. I also put a little dab of sauce underneath each breast, it just keep the breast from drying out on the bottom. Coating the pan assures they don't stick.

2-1 on the Bread crumbs to grated cheese, works well enough.

Thin the egg with a little milk, Cream or half and half too. Otherwise your breading will be too think. Always let your breasts rest after coating them (before cooking), this allows the coating to adhere better and you will find much less falls off the chicken this way. Basically when you're done sauteing the chicken it's ready for sauce and the oven.

This is melt in your mouth Italian cooking. Sorry but it wouldn't be the same with out the subtle flavors the EVOO imparts on each serving~~~and NO, I don't think that little bit of EVOO used, is going to make these any less unhealthy.

My dad was Irish, the rest of my family was basically full blooded Italian's from Italy.

Mangia!

Trying this as we speak! Using italian bread crumbs instead of regular and mixing some tomato sauce with the marinara. :) Should be delicious, so excited!!

I think the addition of olive oil in the pan would have helped the flavor, as one reviewer suggested. Was good but needed lots of extra spices / Parmesan in breadcrumbs. I butterflied then pounded the breasts flat first, added Lawry's seasoning, fresh ground pepper, garlic powder, basil, oregano and parsley to the bread crumbs. I also used 5 eggs and double dipped the breasts in egg, then seasoned crumbs, then another coat of egg, then Panko bread crumbs. I also warmed the sauce before ladling on chicken - next time will use a bit less to help them stay crisper. I topped with an Italian cheese blend. It was good but I think the extra step of sauteing first in a bit of olive oil and maybe just a tad of finely diced onions would make it perfect.

I loved it! I only had 1 chicken breast so I sliced it in 1/2' cutlets. I dipped in egg, then in homemade bread crumbs (old whole wheat hamburger buns); cooked in oven 300°F for 20 minutes; added Parmesan seasoning (dried spices), salt, pepper to the breadcrumbs). I cooked the breaded chicken in oven 400°F for 15 minutes (since my pieces were small). Then I added what I had on hand (Ragu Pizza quick original sauce). I topped with fresh Parmesan and jack cheese (what I had on hand) to the top, then cooked in oven about 15 minutes it was a little salty, but good! (salty from the sauce) GOSSSSHHHHHHH it sure is good!!!!! Definitely going to make this again!!!

A very tasty and very easy recipe. I made it with the following adaptations . . . Used chicken tenderloins rather than full size breasts (and pounded them a bit with my meat hammer), Panko bread crumbs 1/2 c. mixed with 1/4 cup grated Parmesan, used Trader Joe's arrabiata sauce to give extra zip, fresh basil, and topped with fresh mozzarella sliced from a "chunk." I also broiled for a minute or two before serving to make the cheese light brown and bubbly. Sooo tender and delicious!