Chicken Parmigiana is one of those dishes that, to me, always sounds much more difficult than it is to make. Variations also make it a versatile recipe. If, instead of chicken breasts, you use whole pieces of chicken with the bones, it becomes the downhome, cozy "chicken spaghetti". On the flip side, if it's served with the pasta plain, sauce poured over, and chicken breasts lined up domino fashion on top of a serving platter, it becomes an elegant copycat restaurant entree for company. But mostly, we like it simply because it tastes good and is fairly quick and easy to prepare, requiring little more to accompany it than some nice bread and a good salad.