Originally Posted by Caine
Fourth, saute the chicken breasts in olive oil, don't bake them. They have no fat and tend to dry out when baked.
Fifth, once one side is done, and the second side is well on it's way to being cooked, place the mozzerella on top and put the lid on the pan until the mozzerella is melted.
Sixth, place on a plate, put about 2 ounces of cooked macaroni of your choice on the plate next to the chicken parm, and pour homemade, not canned or jarred, sauce over both.
Seventh, a couple slices of REAL Italian bread per person would also serve to improve the dish.
... Eighth, find yourself a REAL Italian to serve the dinner to your guests. Be sure he has the token mustache and red/white checkered dishcloth. (See "Super Mario Brothers")
Seriously, though, in step five here, I would say to slip a slice of prosciutto between the chicken and the cheese before melting. Then garnish at end with a chiffonade
of fresh basil.
PS everyone's suggestions are so wonderful, how can we ever integrate all of them into one, perfect dish? What a challenge!