Ingredients
For the Chicken:
3-4 boneless, skinless chicken breasts (pounded to even thickness)
1 cup Panko breadcrumbs (for maximum crunch)
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
½ tsp smoked paprika
Salt and freshly cracked black pepper to taste
2 large eggs (beaten, for egg wash)
½ cup all-purpose flour
Cooking spray or olive oil (for drizzling)
For the Roasted Potatoes:
1.5 lbs baby potatoes (red and gold, halved)
2 tbsp olive oil
1 tsp dried rosemary or thyme
Salt and pepper to taste
For the Lemon Feta Topping:
1 cup high-quality feta cheese, crumbled
¼ cup fresh flat-leaf parsley, finely chopped
Zest of 1 large lemon
1 tbsp fresh lemon juice
1 tbsp olive oil
Optional: 1 clove of garlic, minced
For Garnish:
1 lemon, sliced into wheels or wedges
Extra fresh parsley
Instructions
1. Roast the Potatoes
Preheat your oven to 400°F (200°C).
Toss the halved baby potatoes in a bowl with olive oil, rosemary, salt, and pepper.
Spread them out on a large baking sheet (or a large oven-safe cast iron skillet like the photo) and roast for 15 minutes while you prepare the chicken.
2. Bread the Chicken
Set up three shallow bowls for your breading station:
Bowl 1: Flour, salt, and pepper.
Bowl 2: Beaten eggs.
Bowl 3: Panko breadcrumbs, Parmesan cheese, garlic powder, oregano, and paprika mixed together.
Dredge each chicken breast in the flour (shake off excess), dip into the egg, and then press firmly into the Panko-Parmesan mixture until completely coated.
3. Bake Everything Together
Carefully remove the potato baking sheet from the oven. Push the potatoes to the outer edges to make room in the center for the chicken.
Place the breaded chicken breasts in the middle. Drizzle or spray the top of the chicken lightly with olive oil to help it brown.
Return the pan to the oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the breadcrumbs are deeply golden brown.
4. Make the Topping & Assemble
While the chicken bakes, mix the crumbled feta, chopped parsley, lemon zest, lemon juice, and olive oil in a small bowl.
As soon as the chicken comes out of the oven, spoon a generous amount of the feta mixture right on top of each warm chicken breast (the residual heat will soften the feta beautifully).
Garnish the platter with fresh lemon slices and an extra sprinkle of herbs before serving
