Yolanda’s Famous Chicken

Posted by Vanessa in Cooking, July 19, 2010

I’m not really sure who Yolanda is, but I do know she makes some good chicken. The Phoenix and I loved this recipe and I even used my extra chicken breasts, sliced up on salads for lunch later in the week and it was awesome.

Much better than peanut butter and jelly. Or bites of my kids’ cheesy roll-up. Amen.

Okay, now you’re probably judging me for what I feed my kids for lunch. Please don’t. I try to feed them as healthy as possible. But sometimes it’s just one of those days where a cheesy roll-up will do. I don’t want to hear it if you’re a way more awesome mom than me.

Now back to this delicious chicken. You really should try it. It’s not too hard to put together and so good. I can understand why Yolanda’s famous for it. I mean, she did get featured in a magazine.

So give it a whirl. Oh, and just a little tip here. When I dredge chicken, or anything really, I use my tongs and then I don’t have totally disgusting hands when it’s all said and done. Hope that helps.

And, thanks, Yolanda. If you ever read this, I just want you to know that everyone at The Bird House loves your chicken.

The Famous Chicken of Yolanda

recipe from Cooking Light magazine, July 2010 edition
Details
  • Prep Time: 40 minutes.
  • Cook Time: 20 minutes.
  • Ready in 60 Minutes.
  • Makes: 4 Servings
Ingredients
  • 1 3/4 cups bread crumbs
  • 4 skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan 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 milk
  • 1 large egg
  • cooking spray
  • 4 teaspoons olive oil, divided
  • 4 lemon wedges
Directions
  • Place each chicken breast half between two sheets of heavy-duty plastic wrap, and pound chicken to 1/2-inch thickness using a small heavy skillet.
  • Place flour in a shallow dish. Combine breadcrumbs, cheese, rosemary, marjoram, salt and 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. Refrigerate chicken for 30 minutes.
  • Preheat oven to 375 degrees.
  • 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 2-3 minutes on each side or until browned. Place on a baking sheet coated with cooking spray. Lightly coat chicken with cooking spray. Repeat procedure with remaining 2 teaspoons olive oil and remaining breast halves. Bake for 14 minutes or until a thermometer registers 165 degrees. Serve with lemon wedges.

(After I read over this again, I realized this recipe is really similar to The Ultimate Chicken Parmesan, but I want to post it anyways. Hope you enjoy.)

2 Responses to “Yolanda’s Famous Chicken”

  1. Brenda Maple says:

    That sounds good! I’ll have to try it. But do tell your cheesy roll up recipe. That sounds good too! ;)

  2. vanessa says:

    Oh goodness, for a cheesy roll-up, all we do is sprinkle shredded cheese on a tortilla, roll it up and microwave for 20 seconds or so. Ava likes to dip them in taco sauce. It’s my fallback when I have no time and no energy. I don’t know anyone other than a toddler would think it was good though. :-)

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