Yolanda's Famous ChickenFrom otterpond 1 year ago
- 2 slice Country Hearth Sour Dough bread shopping list
- 6 oz chicken breast (boneless,skinless) shopping list
- 1/4 cup flour All-Purpose shopping list
- 1/4 cup Fresh Shredded parmigiano-reggiano cheese shopping list
- 1 1/2 tsp marjoram, Dried shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp ground black pepper shopping list
- 1 tbsp milk shopping list
- 1 egg shopping list
- 4 tsp extra-virgin olive oil, divided shopping list
- 4 lemon wedge juice, Raw shopping list
- 0 g cooking spray shopping list
How to make it
- 1. Preheat oven to 375°.
- 2. Tear bread into pieces. Place bread in a food processor; pulse until bread crumbs 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.
- 4. Place flour in a shallow dish. Combine breadcrumbs, cheese, and next 4 ingredients (through pepper) in a second shallow dish. Combine milk and egg in a third shallow dish, stirring with a whisk. Working with 1 breast half at a time, dredge chicken in flour, shaking off excess. Dip into egg mixture; dredge in breadcrumb mixture, pressing to coat evenly on both sides. Place chicken on a large plate. Repeat procedure with remaining breast halves, flour, egg mixture, and breadcrumb mixture; refrigerate for 30 minutes.
- 5. Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray; add 2 teaspoons olive oil, swirling to coat. Add 2 breast halves to pan; cook 3 minutes on each side or until browned. Place on a broiler pan coated with cooking spray. Lightly coat chicken with cooking spray. Repeat procedure with remaining 2 teaspoons olive oil and remaining breast halves. Bake at 375° for 12 minutes or until a thermometer registers 165°. Serve with lemon wedges.
- Wine note: As the Manzones state, a shot of fruity acidity is all this chicken dish needs. You'll find it aplenty in a New Zealand sauvignon blanc, like Stoneleigh Sauvignon Blanc Marlborough 2009 ($17), with its vivacious, citrusy acidity and bright flavors of tropical fruit. --Jeffery Lindenmuth
- Bruce Weinstein and Mark Scarbrough, Cooking Light
- JULY 2010
- Nutrition Info: http://www.livestrong.com/recipes/yolandas-famous-chicken/#ixzz2wVx8lNDk