Like some others, I seasoned mine before breading. I used Herbes de Provence by Penzeys Spices. Any spice you prefer with pork would work well with this recipe. I tenteed mine halfway through to avoid over browning. It came out tender, delicious and temporary! The family ate it up and there are no leftovers. Thanks so much for the recipe!

Reviewed On: Jun. 7, 2007

This marinade is a standard in our house. It's easy enough for a week night, yet tasty enough for company. I always double it and use the leftover chicken in a salad the next day.

Reviewed On: Mar. 21, 2007

I make this a lot, and the brown suger/ketchup mix is the key. I sometimes use oatmeal as filler instead of crackers and I always add a few dashes of worstechire (sp) sauce.

Reviewed On: Mar. 6, 2007