Pecorino Crusted Chicken with Lemon Sauce

INGREDIENTS:

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

– 4 boneless, skinless chicken breasts
– 1 cup grated pecorino cheese
– 1 cup breadcrumbs
– Zest and juice of 1 lemon
– 2 beaten eggs
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 cup heavy cream
– 2 cloves of garlic, minced
– 1 tablespoon fresh parsley, chopped

INSTRUCTIONS:

1. Preheat your oven to 375°F (190°C).
2. In a shallow dish, mix together the breadcrumbs, grated pecorino cheese, lemon zest, salt, and pepper.
3. Dip each chicken breast into the beaten eggs, then coat it thoroughly with the breadcrumb mixture.
4. Heat olive oil in a skillet over medium heat. Add the chicken breasts and sear them for 3-4 minutes on each side until golden brown.
5. Transfer the seared chicken to a baking dish and bake in the oven for 15-20 minutes, or until fully cooked.
6. While the chicken is baking, use the same skillet to sauté the minced garlic for about 1 minute. Add the heavy cream and lemon juice, stirring continuously until the sauce thickens slightly.
7. Serve the chicken topped with the creamy lemon sauce and garnish with chopped fresh parsley. Enjoy your meal!