Prep 10 mins
Cook 15 mins
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.
- 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)
- 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.
- Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture.
- 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.
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.
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.
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.