Community Pick
Mediterranean Chicken Breasts
photo by Jonathan Melendez
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
6 Mediterranean Chicken Breasts
- Serves:
- 6
ingredients
- 118.29 ml pecorino romano cheese, grated
- 59.14 ml dry breadcrumbs
- 4.92 ml dried basil
- 1.23 ml dried garlic
- 1.23 ml paprika
- 1.23 ml sea salt or 1.23 ml salt, to taste
- 1.23 ml fresh ground black pepper or 1.23 ml fresh ground black pepper, to taste
- 44.37 ml olive oil
- 6 large boneless skinless chicken breast halves (about 2lb/1kg)
directions
- 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.
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Reviews
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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.
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This would have gotten 3 stars, but I tasted the coating mixture before I put it on the chicken. My chicken pieces were not very even in thickness, so by the time the thickest part was done, the coating was burned. Next time (and there WILL be a next time), I will pound the chicken to an even thickness before coating with the breading. When I tasted just the breading, I really liked the fact that it had a little bite, which I didn't expect from reading the ingredient list. I almost gave this 3 stars, but realized that I should have known that the thick chicken would take longer to cook than the breading would take in a frying pan. Overall, good recipe, and I will enjoy again.
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The flavor was good but I should've went with my natural instict instead of the recipe. My mom always taught me to use egg when "frying" with oil on the stove and to use oil when baking or grilling. Medium heat was too high and it was not crispy brown like the picture. I had to throw it in the oven for about 10 minutes after it being on the stove. I also agree with other reviews about the cheese/breadcrumb mixture isn't enough. I only had 2 chicken breasts and had only a bit left over.I probably will not make this recipe again.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!