Ingredients
- boneless, skinless chicken breasts
- freshly grated Romano cheese
- fresh lemon juice
- plain panko breadcrumbs
- high-quality extra virgin olive oil
- garlic powder
- dried oregano
Instructions
- Preheat your oven to 400°F (200°C).
- Place your chicken breasts between two sheets of plastic wrap and pound them gently with a meat mallet until they're about half an inch thick.
- In one bowl, combine freshly grated Romano cheese, panko breadcrumbs, garlic powder, dried oregano, salt, and pepper. Mix it thoroughly until all ingredients are well combined.
- In another bowl, pour fresh lemon juice over your pounded chicken breasts. Let them soak in this citrusy goodness for about 10 minutes.
- Take each chicken breast out of the lemon juice one by one. Allow any excess liquid to drip off before pressing each breast firmly into the breadcrumb mixture.
- Place your coated chicken breasts on a baking sheet lined with parchment paper or lightly greased foil. Drizzle or spray lightly with olive oil before popping them in the oven.
- Bake for 20-25 minutes until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Once baked to perfection, remove from the oven and let them rest for about five minutes before serving.
Notes
Store leftovers in an airtight container.
Reheat in the oven for best results.
Serve with a side of rice.
Use fresh lemon juice for brightness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 25mg