By Carrie Ann on August 13, 2002
"I got this recipe many years ago from a dear friend of mine, and it's become one of my family's favourites."
Serving Size: 1 (108 g)
Servings Per Recipe: 6
"This was a hit with the family. The chicken has a nice flavorful coating and was moist and tender inside. I had a little trouble with the coating wanting to separate from the chicken while I was cooking it, but for the most part it worked out OK. After I removed the chicken, I deglazed the pan with white wine and used that to top the pasta I made to go with it. Thanks for sharing this recipe. I'll make it again."
"Yummy! We had this for dinner last night. It's something I used to make regularly - some 25 years ago, before I lost the recipe book it originally came from, during a move. It's a long out-of-print book called "Cookery for One or Two" by Barbara Swain. The search is over, thank you so much for posting this. We got a bunch ofdifferent flavoured EVOO at Christmas, so I used some of the basil one and some of the lemon one to fry it in, and this time used Panko crumbs."
"I have made this 3 times in the past week......twice for just the two of us and the third time for family. All agree this is a great recipe. The blend of basil, lemon & parmesan is just right. A definite 'keeper' for us :)"
"I made just one of these for myself last night since "The Others" were having pizza which isn't in my diet at this time. It was delicious! (wish I would have made two)It seemed lighter and crispier than a chicken Parmesan breading. I'm going to treat all of us to these tomorrow for dinner. Thanks."
"I tried this last night and.....yum !! Very easy to make....and totally delicious ! The cheese mixed with the breadcrumbs turned out great.....It was gobbled up in no time. I'll definitely make this again.....Thanks for sharing !"
"I highly recommend this recipe! It's so good, it's like having a spiritual experience. It's similar to fried chicken but with a lemon zing! Everybody in my family is in love with it. Thanks for this delightful addition to my recipe book."