FOR YEARS my husband ordered Chicken Parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making this at home. After 50 years of marriage, I still enjoy making his favorite recipes.
FOR US, chicken breasts prepared this way is a nice reminder of when abalone was found in markets and menus on the West Coast.
These days, abalone is scarce, so my son discovered a way to prepare chicken to resemble our favorite food. It's a wonderful, simple recipe.
—Marian Platt, Sequim, Washington
With a golden Parmesan cheese and herb coating, these tender chicken breasts make a tempting and hearty main dish. They're really very little fuss. Just coat them and bake. Their mild classic flavor suits a wide variety of tastes.
—Phyllis Joann Schmalz
Kansas City, Kansas
These tender crumb-coated chicken breasts are topped with a savory homemade spaghetti sauce and served over pasta. "You can adjust the seasonings in this dish to your taste. My husband and I like lots of garlic, onion and herbs in everything," writes Heather Powers Sauter of Silver Spring, Maryland.
"People can't believe it when I tell them how little time it takes to fix this delicious chicken," reports Mollie Hall of San Ramon, California. "It's very moist inside and so pretty to serve with its lovely basil-flecked coating."
A nicely seasoned breading coats the tender chicken breasts in this attractive entree. When I have extra time, I make my own herbed tomato sauce instead of using prepared spaghetti sauce. —Rhonda Schiel of Magnolia, Texas