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Marinating the chicken breasts in the eggs for a long time will help to keep them moist and tender during cooking. Serve this dish with spaghetti pomodoro and a side of spinach with lemon.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Source: Mad Hungry, November 2010



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How would you rate this recipe?
  • zahira40
    15 AUG, 2012
  • dlhutch
    8 JUN, 2012
    have you ever thought about programming a printer friendly version of you recopies on you website?
  • RachelLB
    30 MAY, 2011
    Everyone loved this recipe! I made it with all the sides Lucinda had & it was a great combination! Simple & delicious which is why I love Lucinda's recipes.
  • betsymarangi
    11 APR, 2011
    Wonderful dish. My family loved it!
  • naswob
    5 APR, 2011
    So tasty! I also had no bread crumbs, so I used Panko. It turned out great and was so easy.
  • terri87
    5 MAR, 2011
    My family loved this. They loved the lemon with the chicken. They said they were having a fancy meal. Kids are great!
  • lin.collins
    28 JAN, 2011
    My family said this is even better than my buttermilk fried chicken, which they have been eating for 45 years and love! That is the best complement ever. The fresh breadcrumbs make all the difference, as I have used store breadcrumbs, both regular and italian. as well as Panko. My husband, who thinks he is a macho meat and potatoes man, even squeezed some lemon on his chicken and said it was wonderful. Please try these-you will love them.
  • sarjose
    26 JAN, 2011
    This a very good recipe. I subsituted panko crumbs because that's all I had. It still turned out very good. My hubby said it's his favorite way to have chicken.
  • LesliS
    20 JAN, 2011
    This is so delicious! The breadcrumb crust is crunchy and the meat is moist. All together it is positively yummy. This one is a keeper and sure to be a recipe that I use many, many times.

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