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Yolanda's Famous Chicken

Photo: John Autry; Styling: Mindi Shapiro
Yield 4 servings (serving size: 1 breast half and 1 lemon wedge)
The family serves these crispy sautéed chicken breasts with lemon wedges only (no sauce). Because they're so flavorful, a spritz of citrus is all they need. You can easily double the recipe to accommodate a larger group—crisp two breast halves at a time in a skillet (or four at a time in two skillets), then finish cooking the whole batch in the oven.

Ingredients

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

Nutrition Information

  • calories 362
  • fat 10.7 g
  • satfat 3 g
  • monofat 4.7 g
  • polyfat 1.2 g
  • protein 45.7 g
  • carbohydrate 18.4 g
  • fiber 1.1 g
  • cholesterol 156 mg
  • iron 2.8 mg
  • sodium 625 mg
  • calcium 146 mg

How to Make It

  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.

  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.

  6. 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