Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated pecorino cheese
- 1 cup breadcrumbs (preferably whole wheat)
- 2 lemons (zest and juice)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Pound chicken breasts to ½ inch thickness and season with salt and pepper.
- Mix pecorino cheese, breadcrumbs, garlic, lemon zest, oregano, salt, pepper, and olive oil in a bowl.
- Dredge chicken in the breadcrumb mixture and place on a parchment-lined baking sheet.
- Bake for 25-30 minutes until golden and internal temperature reaches 165°F (75°C).
- Optionally, prepare a lemon sauce by heating lemon juice, olive oil, and salt for 5 minutes.
- Let the chicken rest for 5 minutes, drizzle with lemon sauce, and garnish with parsley before serving.
Notes
- For added flavor, serve with a side of vegetables or salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
Keywords: Chicken, Pecorino, Lemon, Crusted, Italian, Main Course