Description
Juicy chicken breasts coated in a crispy herb crust, topped with tangy feta and drizzled with a spicy-sweet hot honey lemon glaze.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup crumbled feta cheese
- 1/4 cup honey
- 1 tablespoon hot sauce
- Juice of 1 lemon
- 1 tablespoon butter
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow dish, mix panko, Parmesan, parsley, oregano, garlic powder, salt, and pepper. Place flour in another dish and beaten eggs in a third.
- Dredge each chicken breast in flour, then dip in egg, and coat evenly with the panko mixture. Press to adhere.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden. Transfer to the baking sheet.
- Top each chicken breast with crumbled feta. Bake for 15-20 minutes until chicken is cooked through.
- Meanwhile, in a small saucepan, combine honey, hot sauce, lemon juice, and butter. Heat over low until melted and smooth.
- Drizzle the hot honey lemon glaze over the baked chicken before serving.
Notes
You can customize the seasonings to taste.