Oven-Fried Parmesan Chicken Recipe

Reviewed on Jul. 04, 2009 by ceeceer

I have always used the kind that comes in a canister. It seems to have a better texture for cooking, especially in a breading.

Reviewed on Jul. 04, 2009 by ceeceer

JansFood,

I have always used the kind in a canister.

Reviewed on Jul. 04, 2009 by JansFood

When a recipe calls for grated Parmesan cheese, does that mean freshly grated or the kind that comes in a canister (to put on spaghetti)?

Reviewed on Jul. 03, 2009 by suki66

If I delete the 3/4 tsp of salt, am wondering if that will lower the sodium enough to make it a low-sodium meal but am thinking there is probably too much sodium in the parmesan cheese and the breadcrumbs. Just thinking out loud.

Reviewed on Jul. 02, 2009 by KathyAnnP

[quote user="skiprev"]

Could this recipe be done using skinless chicken parts as well?

[/quote]I always remove the skin before making chicken-even fried!

Reviewed on Jul. 02, 2009 by Alice Stout

That reply was very snippy. Most people are watching what they eat health-wise. If the recipe sounds tasty, they want to try it but have reservations with hurting their health. I would like to try it with something else besides butter.

ams

Reviewed on Jul. 02, 2009 by skiprev

Could this recipe be done using skinless chicken parts as well?

Reviewed on Jul. 01, 2009 by msboop

WHY do people think they have the need to tell everyone it is too much fat? Simple, just don't make it,no comment nec., just don't do it. It is very tasty, which is the point. We are responsible adults.

Reviewed on Jul. 01, 2009 by us2bthin

Sounds very good - maybe a typo?

Reviewed on Jul. 01, 2009 by daisyduckie

I agree.... :(