Description
A beautifully cooked chicken dish with a crispy pecorino crust and a tangy creamy lemon sauce that melts in your mouth.
Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 1 cup grated pecorino cheese
- 1 piece lemon, juice and zest
- 1/2 cup breadcrumbs
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pound the chicken breasts to an even thickness for uniform cooking.
- Season the chicken with salt and pepper.
- Mix the breadcrumbs with grated pecorino cheese, lemon zest, and a pinch of salt and pepper in a shallow dish.
- Drizzle olive oil over each chicken breast before dipping into the cheese-breadcrumb mixture.
- Place the chicken on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown.
- Pour heavy cream into a saucepan over medium heat to prepare the sauce.
- Add lemon juice and zest, whisking until the sauce thickens slightly.
- Remove from heat and reserve until serving.
- Once the chicken has finished baking, let it rest for a few minutes.
- Plate the chicken and drizzle with the creamy lemon sauce, garnishing with fresh parsley if desired.
Notes
Make ahead by preparing and coating the chicken earlier in the day. For a healthier option, substitute heavy cream with low-fat yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 1g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 80mg