Lemon Pecorino Chicken (Print Version)

# Ingredients:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup Pecorino Romano cheese, finely grated
03 - 1/2 cup panko breadcrumbs
04 - 1/2 cup all-purpose flour
05 - 2 large eggs, beaten
06 - 2 tbsp olive oil
07 - Salt and freshly ground black pepper, to taste

→ For the Creamy Lemon Sauce

08 - 1 tbsp olive oil
09 - 1/2 cup heavy cream
10 - 1/4 cup chicken broth
11 - 1 tbsp lemon zest
12 - 2 tbsp fresh lemon juice
13 - 1 clove garlic, minced
14 - Salt and pepper, to taste
15 - Fresh parsley, chopped, for garnish

# Instructions:

01 - Preheat your oven to 400°F (200°C). On a large plate, combine the flour, salt, and pepper. In a shallow bowl, beat the eggs. In another plate, mix the grated Pecorino Romano cheese and panko breadcrumbs. Dredge each chicken breast in the flour mixture, then dip it into the egg, and finally coat it in the Pecorino-panko mixture. Press down gently to ensure an even coating.
02 - Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken breasts and cook for about 2-3 minutes on each side, until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
03 - While the chicken is baking, prepare the sauce. In a small saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Stir in the chicken broth and heavy cream, and bring the mixture to a simmer. Add the lemon juice and lemon zest, then simmer for 3-4 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.
04 - Once the chicken is done, remove from the oven and transfer to plates. Spoon the creamy lemon sauce over the chicken. Garnish with fresh parsley and serve hot.

# Notes:

01 - Variations: For a lighter version, you can swap the heavy cream with half-and-half or use Greek yogurt for the sauce.
02 - Serving Suggestions: This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.
03 - Make Ahead: You can prepare the chicken crust ahead of time and store it in the fridge, then cook it when ready to serve.

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