By chef blade on September 15, 2003
"This technique can be applied to bone-in chicken thighs (remove flesh from the bone, and pound)or an even easier option of boneless, skinless chicken breasts. Serve with warm pasta, steamed potatoes, or rice, with a little marinera sauce on both the meat and starch."
Serving Size: 1 (386 g)
Servings Per Recipe: 4
"Delicious! I love the simplicity of this dish, but it has a lot of flavor. I used boneless chicken breasts and didn't use a full half cup of oil, I didn't see that it was necessary. I served these over spaghetti tossed in olive oil, sundried tomatoes and herbs and it was a big hit. Thanks for posting!"
"Great pork chop recipe! My chops weren't an inch thick so I just reduced my cooking time a little in the skillet and a little in the oven. I hate to inform you Chef Blade, but this does not serve 4 people....it only served 2...oink, oink!"