Pecorino Romano Crusted Chicken

Chicken is a staple protein for our dinners.  Out of all the meats, we eat more chicken than any other available, and it becomes a challenge to change it up as much as possible.  This is one of my husbands favorite variations of the protein, and since it is ready in under 20 minutes, it is one of mine as well!
You can use Parmesan cheese, but Pecorino Romano is my choice because it has a stronger flavor, and it is easier to melt.  Pecorino Romano is NOT the same as Romano.  Pecorino Romano is made in Italy from sheep's milk while Romano is made in the U.S. from cows milk.  You can tell the difference in the flavors.  Pecorino is a wonderful cheese to cook with since it is a hard cheese that melts easily.  If you have ever tried to melt Parmesan, you know what I am talking about.  That being said, you can use any of the Pecorino Romano, Parmesan, or Romano cheeses; but if you are able to get the Pecorino, it will be well worth it!  They have a delightful Pecorino available at Whole Foods.

Pecorino Romano Crusted Chicken in a Garlic Butter Sauce
Serves 4

4 Boneless/skinless Chicken Breast pounded flat
3 tablespoons olive oil
2 tablespoons butter
2 garlic cloves thinly sliced
2 tablespoons Garlic Powder
1/4 tsp black pepper
1/2 tsp salt
1/3 cup flour
1 cup grated Pecorino Romano Cheese (Reserve 1/2)


Mix your salt, pepper and garlic powder together and sprinkle it on each side of your chicken breast.
Dredge the Chicken breast in the flour then the cheese.

Set aside until your non-stick pan with your olive oil is heated on medium heat

Add your chicken breast and saute for 7 minutes then turn.

After the underside has cooked for 4 minutes add your butter and your sliced garlic

Continue to cook until chicken is brown and cooked through (about 3 minutes).  Don't over cook, you do not want the chicken to dry out.

Sprinkle with remaining cheese and serve.  Goes great paired with a steamed veggie and garlic bread.