Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
This delicious Lemon Pecorino Crusted Chicken features a crunchy coating of Pecorino Romano cheese and panko breadcrumbs, paired with a refreshing creamy lemon sauce.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 cup finely grated Pecorino Romano cheese
- 1 cup panko breadcrumbs
- 1 piece zest of lemon Use a fresh lemon for best flavor.
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Creamy Lemon Sauce
- 1 cup heavy cream
- ¼ cup lemon juice Adjust to taste.
- ½ cup additional Pecorino cheese For added flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the panko breadcrumbs, grated Pecorino cheese, lemon zest, garlic powder, salt, and pepper.
- Coat each chicken breast with the breadcrumb mixture, pressing to adhere.
- Place the coated chicken breasts on a baking sheet.
Cooking
- Bake for 25-30 minutes, or until the chicken is cooked through and golden brown.
- For the creamy lemon sauce, combine heavy cream, lemon juice, and additional Pecorino cheese in a saucepan over medium heat. Stir until heated through.
Serving
- Serve the chicken hot drizzled with the creamy lemon sauce.
Notes
Pair the chicken with roasted vegetables, a fresh green salad, rice, or mashed potatoes. Press the breadcrumb mixture onto the chicken well for better adherence. You can add dried herbs like oregano or thyme for extra flavor.
