Ingredients
Scale
- 2 Chicken breasts
- 1 cup Pecorino cheese, grated
- Zest of 1 Lemon
- 1 cup Breadcrumbs
- 1/2 cup Flour
- 2 Eggs, beaten
- 2 tbsp Olive oil
- 1/2 cup Heavy cream
- 2 tbsp Lemon juice
- 2 cloves Garlic, minced
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp Parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a shallow dish, combine breadcrumbs, grated pecorino cheese, lemon zest, salt, and pepper.
- Dredge the chicken breasts in flour, dip them in beaten eggs, then coat with the breadcrumb mixture.
- Heat olive oil in a skillet over medium heat and brown the chicken on both sides.
- Transfer the chicken to a baking dish and bake for 20-25 minutes until cooked through.
- In a saucepan, combine heavy cream, lemon juice, minced garlic, salt, and pepper; simmer to thicken.
- Serve the chicken topped with the creamy lemon sauce and garnish with chopped parsley.
Notes
Make sure to evenly coat the chicken with breadcrumbs for a better crunch. Let the chicken rest for a few minutes after baking to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 160mg
Keywords: chicken, pecorino, lemon, creamy sauce, easy dinner, family meal