Lemon Chicken Pecorino Recipe
Egg Crusted Chicken Breast, Sour Cream, Chives Mashed Potato, Baby Arugula, Lemon Creme
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Mashed Potatoes
Lemon Creme
Garnish
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper. In a shallow dish, beat the eggs. In another shallow dish, mix the pecorino cheese with a pinch of salt and pepper.
- 2
Crust the Chicken
Dip each chicken breast in the beaten eggs, allowing excess to drip off. Then coat each breast in the pecorino cheese mixture, pressing gently to adhere.
- 3
Cook the Chicken
Heat olive oil in an oven-safe skillet over medium heat. Add the chicken and cook until golden brown on both sides, about 4-5 minutes per side. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through.
Mashed Potatoes
- 4
- 5
Mash and Mix
Add sour cream, butter, chives, salt, and pepper to the potatoes. Mash until smooth and creamy.
Lemon Creme
- 6
Make the Lemon Creme
In a bowl, whisk together heavy cream, lemon zest, lemon juice, and powdered sugar until soft peaks form.
