Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Crispy, golden chicken with a tangy pecorino crust and a rich, creamy lemon sauce. Ingredients: - 2 boneless, skinless chicken breasts - ½ cup breadcrumbs - ¼ cup grated Pecorino cheese - ½ tsp salt - ½ tsp black pepper - 1 egg, beaten - 2 tbsp olive oil
Chicken Piccata with Spinach and Mushrooms
A flavorful dish featuring tender chicken in a zesty lemon-caper sauce, complemented by sautéed mushrooms and fresh spinach. Preparation: In a skillet, heat olive oil over medium-high heat and sauté the chicken breasts until golden brown, about 3-4 minutes per side. Remove the chicken and add sliced mushrooms and minced garlic to the skillet, cooking until the mushrooms are tender. Stir in chicken broth, lemon juice, and capers, then return the chicken to the skillet and simmer until cooked through. Add fresh spinach and cook until wilted, then serve the chicken topped with the sauce. #ChickenPiccata #HealthyRecipes #DinnerIdeas #USA #Canada #Australia
Savory Stuffed Chicken with Roasted Red Peppers, Spinach, and Mozzarella
This savory stuffed chicken recipe is a flavorful, protein-packed dish that’s as elegant as it is simple to make. Juicy chicken breasts are filled with a mouthwatering combination of roasted red peppers, sautéed spinach, and gooey mozzarella cheese, making it the perfect choice for weeknight dinners or special occasions.
Longhorn Steakhouse Parmesan Chicken
Ingredients: - 4 boneless, skinless chicken breasts - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 1 cup bread crumbs - 1/2 cup all-purpose flour - 2 large eggs - 1/4 cup milk - 2 cloves garlic, minced - 1 teaspoon dried Italian seasoning - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil Instructions: 1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil. 2. In a shallow dish, combine the bread crumbs, 1/2 cup of Parmesan cheese, Italian seasoning, salt, and black pepper. 3. In another shallow dish, beat the eggs with the milk. 4. Place the flour in a third shallow dish. 5. Dredge each chicken breast in the flour, shaking off excess. 6. Dip the floured chicken in the egg mixtur