Mediterranean Chicken Breasts

bluemoon downunder's Note:

Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'. If you're craving crispy chicken, this Mediterranean-style chicken is fairly quick to make and relatively low-fat! Serve it with a pasta or rice side dish and your favourite salad greens.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6

Yield: 6.0 Mediter ...

• 1/2 cup pecorino romano cheese, grated
• 1/4 cup dry breadcrumbs
• 1 teaspoon dried basil
• 1/4 teaspoon dried garlic
• 1/4 teaspoon paprika
• 1/4 teaspoon sea salt or 1/4 teaspoon salt, to taste
• 1/4 teaspoon fresh ground black pepper or 1/4 teaspoon fresh ground black pepper, to taste
• 3 tablespoons olive oil
• 6 large boneless skinless chicken breast halves (about 2lb/1kg)

Directions:

1. Mix together the first seven ingredients (from the cheese through to the black pepper) on a piece of waxed paper - saves on washing up later! - or if you prefer on a plate; put the oil in a shallow dish.
2. Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture.
3. Spray a non-stick skillet with cooking spray and set over a medium heat; add the chicken and cook, turning once, for 15 minutes, or until golden brown and the juices run clear.

Reviews

[breezermom]

I have to say I altered the recipe, in that I used bone-in chicken breast, and then baked it instead of frying it....the bone-in chicken was what I had, and baking it fit in with the other things I had to do. This recipe adapted perfectly to this! I used shredded romano cheese, which I really had to press onto the chicken to get it to stick, but it worked wonderfully! I noticed it getting a little brown while cooking, so I made a loose tent with foil so that it wouldn't burn, but would still stay crisp. I ended up with wonderful tasting, crispy chicken! Made for Best of 2009 tag! Thanks for sharing your recipe.

[Tonya in the kitchen]

The spices and strong romano cheese gave this chicken great flavor. A word of caution...even on medium heat it cooked too quickly. I quickly turned it down to "low" and resumed cooking. Even with one side slightly burned, it was great.

[Paka]

The only substitute was the cheese, I had parmesan but no romano. I baked them for 30 minutes at 325 and they came out tender and tasty. Thanks.