Zesty Italian Lemon Pecorino Chicken
Ingredients:
4 boneless, skinless chicken breasts
1/4 cup olive oil
2 lemons (1 for zest and juice, 1 sliced)
1 tablespoon Italian seasoning
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1/2 cup Pecorino Romano cheese, grated
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Step 1: Marinate the Chicken
In a small bowl, whisk together the olive oil, the zest and juice of 1 lemon, minced garlic, Italian seasoning, red pepper flakes, salt, and pepper.
Place the chicken breasts in a shallow dish or a resealable plastic bag and pour the marinade over the chicken. Let it marinate for at least 30 minutes to 1 hour (or overnight for more flavor).
Step 2: Preheat and Sear the Chicken
Preheat your oven to 375°F (190°C).
Heat a large oven-safe skillet over medium-high heat. Add a bit of olive oil and sear the chicken breasts for 2-3 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
Step 3: Prepare the Lemon Slices
In the same skillet, add the lemon slices from the second lemon and cook for about 1-2 minutes per side until slightly caramelized. Remove and set aside.
Step 4: Bake the Chicken
Return the seared chicken breasts to the skillet, sprinkle with grated Pecorino Romano cheese, and place the caramelized lemon slices on top.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Step 5: Serve
Once baked, garnish the chicken with fresh parsley.
Serve with the lemon slices and an extra sprinkling of Pecorino Romano cheese if desired.