As a Weight Watcher, I was concerned about the number of POINTS values this recipe had...it had 10 per serving. If you use only egg white, instead of an egg; nonfat yogurt instead of heavy whipping cream (25 grams of fat down to 0); 1/8 cup of olive oil in a nonstick skillet; and chicken breasts instead of the dark meat, you knock the points down to 6 per serving. It tastes just as great...and it almost knocks the fat out of the recipe.
This is the best chicken recipe! It tastes just like something you'd get at an Italian restaurant (Papa Vino's Parmesean Chicken). I add mozzerella after the chicken is cooked and serve with a side of tomato sauce. I could eat this chicken dish every week. The fresh basil makes it fantastic! I use the leftover egg mixture and crumb mixture to coat zucchini and fry them up after - makes yummy zucchini sticks as a side dish! Oh, I use half olive oil and half vegetable oil just to mellow out the flavor. This is SOOO good. If I could give it 6 stars I would. Oh, one more thing, I also flattened the chicken breasts with a mallet between two sheets of saran wrap before I coated them. The texture and thickness is perfect that way. You could also butterfly them. (Just gets more of the yummy crumb mixture on it then, yummy!!!)
Tasty chicken recipe the breading mixture comes out nice and crispy. I added 1/4 cup more cheese and Lowry's seasoning to the crumb mixture and 1 tbs extra basil.
Everyone loved it (even the kids)! I did use boneless skinless chicken breasts instead of the thighs and also added a bit of butter to the olive oil when frying the chicken. In true Mediterranean style I finished this with some fresh chopped parsley and served it with lemon slices. Yum!
Was a very nice and tasty chicken dish. Next time I will add a bit more salt to the breading and leave the foil off longer in baking- the "crust" was kind of soggy. Otherwise very good.
My and I both loved this. It was easy to prepare although next time I'll probably do the bread crumbs before I go to work so that all I'll have to do that evening is coat and cook. Also I think I'll salt the chicken a little before breading. The breading had a great flavor but the chicken could use a little.
This tastes like something you could get in a restaurant! I used boneless skinless chicken breasts pounded to a quarter-inch thick and reduced the oven time accordingly(about 5 minutes covered and about 5-7 uncovered). I served with a salad couscous and a glass of wine. Fantastic flavor and quick enough for a weeknight. Thanks Suzanne!
The flavor is great and the crispiness is something to behold. However as leftovers all of the moisture turns the crispy to soggy and I found it difficult to like the 2nd day. We are big leftover eaters so I doubt this one will stay in our recipie box.
Great recipe!! I made this scrumptious dish at the fire house and all the guys loved it. My buddy Pete rates this as "a keeper".
