This was the easiest and best oven baked chicken I ever made. I edited the recipe a bit by using Canola oil and adding salt and pepper and chopped fresh rosemary to both sides of the chicken breast after I tenderize it with Jaccard Deluxe Meat Tenderizer from Chefs Catalog. This gadget makes tenderizing a snap! Instead of saltine crackers or bread crumb, I used panko, the Japanese bread crumb. It was so good that I said it tasted as good as the ones from the Goddess Grocer in Chicago for half of the price!!
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