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.