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YOLANDA'S FAMOUS CHICKEN RECIPE | MYRECIPES



Yolanda's Famous Chicken Recipe | MyRecipes image

The family serves these crispy sautéed chicken breasts with lemon wedges only (no sauce). Because they're so flavorful, a spritz of citrus is all they need. You can easily double the recipe to accommodate a larger group—crisp two breast halves at a time in a skillet (or four at a time in two skillets), then finish cooking the whole batch in the oven.

Provided by Bruce Weinstein and Mark Scarbrough

Yield 4 servings (serving size: 1 breast half and 1 lemon wedge)

Number Of Ingredients 13

2 (1 1/2-ounce) bread slices
4 (6-ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
¼ cup (1 ounce) finely grated Parmigiano-Reggiano cheese
1?½ teaspoons dried rosemary, crushed
1?½ teaspoons dried marjoram
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon 2% reduced-fat milk
1 large egg
Cooking spray
4 teaspoons olive oil, divided
4 lemon wedges

Steps:

  • Preheat oven to 375°.
  • Tear bread into pieces. Place bread in a food processor; pulse until breadcrumbs measure about 1 3/4 cups.
  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • Place flour in a shallow dish. Combine breadcrumbs, cheese, and next 4 ingredients (through pepper) in a second shallow dish. Combine milk and egg in a third shallow dish, stirring with a whisk. Working with 1 breast half at a time, dredge chicken in flour, shaking off excess. Dip into egg mixture; dredge in breadcrumb mixture, pressing to coat evenly on both sides. Place chicken on a large plate. Repeat procedure with remaining breast halves, flour, egg mixture, and breadcrumb mixture; refrigerate for 30 minutes.
  • Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray; add 2 teaspoons olive oil, swirling to coat. Add 2 breast halves to pan; cook 3 minutes on each side or until browned. Place on a broiler pan coated with cooking spray. Lightly coat chicken with cooking spray. Repeat procedure with remaining 2 teaspoons olive oil and remaining breast halves. Bake at 375° for 12 minutes or until a thermometer registers 165°. Serve with lemon wedges.
  • Wine note: As the Manzones state, a shot of fruity acidity is all this chicken dish needs. You'll find it aplenty in a New Zealand sauvignon blanc, like Stoneleigh Sauvignon Blanc Marlborough 2009 ($17), with its vivacious, citrusy acidity and bright flavors of tropical fruit. --Jeffery Lindenmuth

Nutrition Facts : Calories 362 calories, CarbohydrateContent 18.4 g, CholesterolContent 156 mg, FatContent 10.7 g, FiberContent 1.1 g, ProteinContent 45.7 g, SaturatedFatContent 3 g, SodiumContent 625 mg

DOMINICAN CAKE RECIPE BY YOLANDA - COOKEATSHARE



Dominican Cake Recipe by Yolanda - CookEatShare image

The Dominican is the most popular in the Dominican Republic. Dominican-Americans here in the the States also make it and sell it by the pound. It is a heavy cake but the frosting is light and fluffy.

Provided by Yolanda Fernandez

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Number Of Ingredients 8

1 lb butter
2 cups granulated sugar
3 cups sifted flour
2 tbs baking powder
10 large eggs (5 separate – when you separate this 5 eggs do not discard the whites as you will use them for the frosting.)
1 cup milk, orange juice, pineapple or water
1 tablespoon vanilla extract or almond extract (I prefer vanilla)
1 tbsp lemon zest

Steps:

  • 1. Preheat your oven to 350 F (175 C) 2. Prepare baking pans. Set aside. 3. Mix and sift the flour and baking powder. Set aside. 4. Mix the liquids (milk, juice or water, and vanilla). Set aside. 5. Grate the lemon rind and set aside. 6. Separate five eggs and set aside. 7. Beat butter at low speed for five minutes, add the sugar slowly. Then bring the mixer to medium speed. Beat for about 10-12 minutes or until it becomes a cream, and the butter becomes pale. 8. Reduce the speed of the machine and add 5 yolks to the butter mixture one by one. 9. Then slowly add the whole eggs, letting mix well after adding each egg. 10. Continue beating for a little more time. (5-7 minutes). 11. Add flour and baking powder alternately with liquids. That is, a little flour mixture and a little liquid, and so on. Stop the machine and with a spatula mix well all that is on the edge of the blender and bring them together with the rest of the mixture. Turn mixer again and make sure everything is well mixed. (5-8 minutes). Turn off the machine and add the lemon zest. Mix well with a spatula. 12. Pour the mixture into the pans that youâ??ve prepared. Put the pans in the oven and bake for 35-40 minutes. To see if the cake is cooked, insert a toothpick until it comes out clean. That means your cake is done! 13. For the cake that appears in this picture, I use for the bottom tier a 12x2 pan and for the top tier a 7x2 pan, both rounds. I Also double the recipe and made it two pounds.

Nutrition Facts : ServingSize 40 g, Calories 141, FatContent 8.57 g, TransFatContent 0.0 g, SaturatedFatContent 5.07 g, CholesterolContent 62 g, SodiumContent 219 g, CarbohydrateContent 14.08 g, FiberContent 0.2 g, SugarContent 8.39 g, ProteinContent 2.25 g

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