Description
Tender chicken breasts with a crunchy lemon pecorino crust, topped with a creamy lemon sauce that adds a burst of fresh flavor.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup grated Pecorino Romano cheese
- 1 cup breadcrumbs
- 2 lemons, zested and juiced
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat the oven to 375°F (190°C).
- In a shallow dish, combine Pecorino cheese, breadcrumbs, and lemon zest. Season with salt and pepper.
- Dredge the chicken breasts in flour, dip in beaten eggs, then press into the breadcrumb mixture, coating evenly.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Add chicken and cook until golden brown on both sides, about 4 minutes per side.
- Transfer skillet to the oven; bake for 15 minutes until chicken is cooked through.
- For the sauce, in a small pan over medium heat, combine lemon juice and heavy cream; simmer until slightly thickened. Season with salt and pepper to taste.
- Serve chicken with creamy lemon sauce drizzled on top.
Notes
You can customize the seasonings to taste.