Yolanda's Famous Chicken

  • JeninND Posted: 06/24/10
    Worthy of a Special Occasion

    Wow! I saw this in my July issue and just had to try it, even though I rarely make un-reviewed recipes. So glad I did! I made it exactly as written, and my whole family (4 boys + husband) loved it. You could easily use ready-made breadcrumbs as a shortcut. Great main dish for your family, good for guests, too. I served it with the penne & zucchini pistou also in this issue.

  • Jessie123 Posted: 12/16/10
    Worthy of a Special Occasion

    We found this chicken dry and lacking a wow factor. I used panko breadcrumbs, but followed the recipe besides that. I won't make it again.

  • rosielucchesini Posted: 07/19/10
    Worthy of a Special Occasion

    I prepared this exactly as written with the exeption of fresh over dried rosemary (I grow the former and had none of the latter). It was excellent-iwth great texture and flavors. I served this with zucchini and a sauce verte along with a simple side of quinoa. The combination of the chruncy chicken went great with the zucchini and sauce verete along with quinoa. This is being saved and will be put into my repertoire.

  • JessicaLuu Posted: 09/19/10
    Worthy of a Special Occasion

    I love chicken fixed like this. Using fresh breadcrumbs was a little different in that the chicken wasn't as crisp as I was expecting, but it was still really good.

  • Shades Posted: 10/04/10
    Worthy of a Special Occasion

    My wife loves this recipe. Instead of the fresh bread, we used panko bread crumbs. We also substituted fresh oregano for the marjoram and used fresh rosemary. The crust turned out very crispy while the meat was tender. One caution ... depending upon your oven, check the internal temp of the chicken earlier than 12 minutes. Ours was done in about 8-9 minutes. Bon Appetit!

  • snuff124 Posted: 09/05/14
    Worthy of a Special Occasion

    I followed the directions exactly but substituted the following… since I didnt have marjoram I did half dried thyme and half dried basil. The flavor was great and the chicken came out perfectly juicy. The only problem was the bottom crust of the chicken got a little soggy during baking. Otherwise, a great recipe I'll be using again. I even threw some broccoli and goat cheese patties into the flour, eggwash, and breadcrumbs and sauteed in olive oil and they turned out great.


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