Wow, what a great recipe!!!! I have made this recipe a couple of times and have switched out the herbs to what I have on hand. Always taste great. I especially like that the texture the bread the next day is still good. Sometime home made bread has to be eaten the same day, but this one last a day or two. Thanks for sharing

Reviewed On: Jun. 28, 2009

Excellent crispy tender chicken recipe. I didn't have bread crumbs so I used bran cereal but with frying in a bit of olive oil it tasted good. I didn't cut the chicken in half, I just pounded into nice large cutlets. I LOVE lemons and limes so I used an entire lime even though I halved the recipe. We didn't think it was over powering. I served it with an avocado/onion/grapefruit salad and Jo's Rosemary bread (found on this sight). With a glass of wine it was a wonderful dinner.....thanks for the recipe

Reviewed On: Jun. 28, 2009

This was a fabulous recipe. Well worth the time it took to prepare. I was surprise that the skin was as crispy as it was. I usually pull off the skin for calorie reasons but not this time. I have not eaten this much chicken skin in 20 years. I added some chopped garlic with the onion in the cavity of the bird. My bird was done a bit earlier so next time I will definitely use a thermometer (my fault) and I might try to rub just a tiny bit under the skin too. Thanks for sharing.

Reviewed On: May 17, 2009