This was pretty good. I am an admitted recipe tweaker, so I did play around with amounts of the seasonings. I used the zest of the entire orange, not just a teaspoon. I didn't have seasoned bread crumbs, just plain ones, so I used pink Himalayan sea salt, coarse ground black pepper, garlic powder, cayenne pepper and some chili powder. I also added a teaspoon of adobo sauce into the egg-orange juice mixture. I could have sworn I had some fresh parsley lying around, but I didn't, so I left that off...it wasn't missed and while it would add some fresh "pop" to the dish, it isn't necessary for the end result to be good. We really enjoyed this dish. The only thing I would recommend is turning the chicken half way through the cooking process because the bottoms of the pieces got rather brown...which is ok for me, but I could see where others might be turned off by this. I will make this again and use either some fresh thyme or tarragon instead of the parsley. Thanks for submitting a really good recipe that I get the honor of posting the first photo on!
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This was pretty good. I am an admitted recipe tweaker, so I did play around with amounts of...