Description
Indulge in the delightful combination of crispy Pecorino Romano-crusted chicken breasts with a luscious creamy lemon sauce. This recipe brings together the tangy zest of lemon and the savory richness of Pecorino for a truly satisfying meal.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup grated Pecorino Romano cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 large eggs
- 2 tablespoons olive oil
For the Creamy Lemon Sauce:
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- Additional Pecorino Romano and lemon zest for garnish
Instructions
- Preheat oven and prepare chicken: Pound chicken breasts to an even thickness. Whisk eggs in a shallow bowl. In another bowl, combine Pecorino cheese, breadcrumbs, garlic powder, lemon zest, salt, and pepper.
- Coat the chicken: Dip each chicken breast in the egg mixture, then coat in the breadcrumb mixture, pressing to adhere.
- Sear and bake the chicken: Sear chicken in olive oil, then transfer skillet to the oven and bake until cooked through.
- Make the sauce: In a saucepan, melt butter, sauté garlic, add cream and broth, simmer, and stir in lemon juice.
- Serve: Plate chicken, spoon sauce over each piece, and garnish with Pecorino and lemon zest.
Notes
- You can substitute Parmesan for Pecorino Romano if preferred.
- For a lighter version, use half-and-half in place of heavy cream.
- This dish pairs well with roasted vegetables or a light pasta.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 560
- Sugar: 1g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 49g
- Cholesterol: 200mg
