Yolanda's Famous Chicken

Yolanda's Famous Chicken
Photo by John Autry

Ingredients

  • 2 (1 1/2-ounce) bread slices
  • Cooking spray
  • 4 lemon wedges
  • 4 teaspoons olive oil, divided
  • Cooking spray
  • 1 tablespoon 2% reduced-fat milk
  • ¼ cup (1 ounce) finely grated Parmigiano-Reggiano cheese
  • + 19 more ingredients
    • 1 tablespoon 2% reduced-fat milk
    • 1 large egg
    • ½ teaspoon freshly ground black pepper
    • 4 teaspoons olive oil, divided
    • 1 ½ teaspoons dried marjoram
    • ¼ cup all-purpose flour
    • ¼ cup (1 ounce) finely grated Parmigiano-Reggiano cheese
    • 2 (1 1/2-ounce) bread slices
    • ½ teaspoon salt
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 ½ teaspoons dried marjoram
    • 4 lemon wedges
    • ½ teaspoon salt
    • 1 ½ teaspoons dried rosemary, crushed
    • ½ teaspoon freshly ground black pepper
    • 1 ½ teaspoons dried rosemary, crushed
    • 1 large egg
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • ¼ cup all-purpose flour

1. Preheat oven to 375°. 2. Tear bread into pieces. Place bread in a food processor; pulse until breadcrumbs measure about 1 3/4 cups. 3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet....

View full recipe at My Recipes

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