Chicken parmesean Oct. issue

[SallyJ]

I received my Oct. issue this week and already made the Chicken Parmesean cover recipe. My husband and I loved it. The only thing I changed was adding about a Tbsp. of Italian seasoned bread crumbs to the flour mixture used to coat the chicken for a little added flavor. The sauce was tasty and we agreed this recipe was a definite "keeper."

[Susan]

Thanks for the recommendation! I haven't been impressed with other versions of Chicken Parmesan I've tried in the past...not CL ones mind you! ;-) I am anxiously awaiting (drooling is more like it!) my Oct. issue to see this and other great recipes that have been "previewed" on the b-board.

~~Susan~~

[Ohioan]

Speaking of Chicken Parmesan, does anyone else think it strange that the October issue has two Chicken Parmesan recipes? There's the Champion Chicken Parmesan cover recipe (p. 119), and then there's the Quick Mozzarella Chicken in the "30 Minutes or Less" section (p. 171). Not that I'm complaining, mind you -- it's always nice to have variants, and I might try one or both of them with tofu or portobellos instead of the chicken -- but I just thought it was a little weird.

Cheers, Phoebe