Pecorino Romano Chicken Breast Recipes
PECORINO ROMANO CHICKEN BREAST
This is a family favorite that I make at least once a week. Very easy and depending on side dishes, you can cut cutlets thin to cook even quicker!
Provided by Kiwiwife
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Melt butter (in wrapper) in bowl in microwave for 1 minute.
- mix cheese & breadcrumbs on paper plate.
- Dip chicken into butter then coat in breadcrumb mixture.
- Place on foil lined cookie sheet & bake for 20 to 25 minutes Turn halfway through for even browning if desired.
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- Preheat your oven to 200 degrees and set a wire rack inside a baking sheet. You’ll put the first batch of chicken here and keep it warm in the oven while you finish the second batch.
- Prep the chicken: We want the chicken thin enough to cook through in the pan without burning the breadcrumbs. So, slice each chicken breast into two thinner halves by placing your hand flat on top of the chicken breast and carefully running your knife parallel to your hand, cutting through the breast. See picture in post for an example. Season all 4 pieces of chicken with salt and pepper on both sides.
- Set up your breading station: Combine 1 cup of flour, 1/2 a teaspoon of salt and 1/4 teaspoon of pepper in one dish. Whisk together 2 eggs in another dish. Combine 1 cup of Panko breadcrumbs, 1/2 a cup of grated Pecorino Romano, 1 teaspoon of paprika, and 1 teaspoon of garlic powder in a third dish. Arrange them near your stove, in that order: Flour – Egg – Breadcrumb.
- Cook 2 pieces of chicken at a time, and wipe out your skillet in between: Heat 1 tablespoon of butter and 2 tablespoons of oil in a non-stick skillet over medium to medium high heat. Working with one piece at a time, dredge the chicken in the flour, then the egg, then the breadcrumb mixture, making sure it’s evenly coated. Place the chicken in the skillet and move on to your second piece. Cook for 6-8 minutes, flipping over halfway through, until the chicken is golden brown on both sides. Transfer chicken to your baking sheet and keep warm in the oven while you finish the rest of the chicken. Wipe out the skillet, and repeat with the remaining butter, oil, and chicken.
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- Place chicken breasts between two layers of plastic wrap and pound with a meat mallet or rolling pin to a uniform thickness. Discard plastic and transfer chicken to a clean work surface. Cut into bite-sized pieces and set aside.
- Heat olive oil and garlic in a large high-sided skillet over medium-high heat. Sauté garlic for several minutes until golden brown. Remove garlic with a slotted spatula and discard.
- Add chicken to hot skillet and cook until golden brown on each side, approximately 3-4 minutes per side. Season with salt and black pepper, to taste. Remove chicken from skillet and set aside.
- Add half & half and chicken broth and scrape up any brown bits from the bottom of the pan with a spatula. Add oregano and grated cheese to skillet and whisk until cheese is completely melted, approximately 3-4 minutes.
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