After a couple dessert posts, I thought it was time to share a new dinner recipe with you all. My husband and I have made this recipe a few times already and really enJOY it! We are a chicken household, I tell ya! I serve chicken for dinner a couple times each week. Therefore, I am always in search of new recipes. I can easily become bored with the same chicken dish for dinner, so I like to experiment with new flavor combinations to amp up the flavor a bit.
We served up this Lemon Romano Chicken with a healthy side of fresh green beans. We added some of the leftover fresh lemon juice to the green beans. The fresh lemon juice added a lot of brightness to the veggies. Try these Roasted Red Potatoes as another side item choice!
Tip: Make sure you use Panko bread crumbs. They give a nice crunch and crispiness to the chicken breast!
Lemon Romano Chicken:
4 thin boneless, skinless chicken breasts
Salt and black pepper
1 large egg
1 Tbsp. all-purpose flour
1/2 c. Panko bread crumbs
1/2 c. Italian-style shredded cheese mixture (mozzarella, Romano, and provolone), plus more for topping
1 tsp. dried oregano
2 tsp. lemon zest
1/2 tsp. garlic powder
1/4 tsp. black pepper
2 Tbsp. vegetable oil
2 Tbsp. olive oil
Preheat oven to 350 degrees F.
Season each chicken breast with salt and pepper.
In a shallow dish, whisk together flour and egg until smooth. In a separate dish, combine bread crumbs, cheese, oregano, lemon zest, garlic powder, and 1/4 tsp. pepper.
Dredge each chicken breast in egg mixture; coat each side. Then, coat in bread crumb and cheese mixture. Set on a separate plate.
Pour vegetable oil and olive oil in a large non-stick skillet. Heat skillet over medium heat. Add two of the chicken breasts and cook about 2 minutes. Turn chicken to cook the other side; cook another 2 minutes; set aside. Continue this process with the remaining chicken breasts.
Place chicken breasts on a rimmed baking sheet and sprinkle tops with the shredded cheese mixture. Bake for 12 minutes. Remove from oven and squeeze fresh lemon juice over the top of each chicken breast.
Recipe adapted from Cooking Classy.