Chicken Parmesan from The Complete Cooking for Two Cookbook, 10th Anniversary Edition: 700 Recipes for Everything You'll Ever Want to Make (page 114) by America's Test Kitchen Editors

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Notes about this recipe

  • chawkins on October 28, 2014

    Very nice crisp crust on the chicken. My chicken breasts were huge, I had to finish cooking them in the oven to reach the correct internal temperature, I should have pounded them thin so make for quicker cooking. No fontina, so used comte instead. Also, basil in the garden is long gone, so used dried basil in the sauce made from frozen tomato from the garden.

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