Lemon Parmesan Chicken Recipe
Chicken breast broiled then panéed with a lemon Parmesan crust, served over Parmesan risotto and garnished with a lemon oregano cream sauce.
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Ingredients
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Chicken and Risotto
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the broiler. Season the chicken breasts with salt and pepper, then brush with olive oil and lemon juice. Broil for 5-6 minutes on each side until cooked through and golden brown.
- 2
Prepare the Lemon Parmesan Crust
In a shallow bowl, combine Parmesan cheese and bread crumbs. Once the chicken is cooked, remove it from the broiler and coat both sides with the Parmesan mixture.
- 3
Pan-Fry the Chicken
Heat a non-stick skillet over medium heat with a tablespoon of olive oil. Cook the chicken for 2-3 minutes on each side until the crust is crispy and golden.
- 4
Make the Risotto
In a separate saucepan, heat chicken broth and keep it warm. In another pot, melt butter over medium heat, add minced garlic and sauté until fragrant. Add the risotto rice and stir for 1-2 minutes. Gradually add warm chicken broth, one ladle at a time, stirring frequently until the rice is creamy and tender, about 20 minutes. Stir in half of the Parmesan cheese.
- 5
Prepare the Lemon Oregano Cream Sauce
In a small saucepan, combine heavy cream, remaining lemon juice, and oregano. Simmer on low heat for about 5 minutes until thickened.
- 6
