Mediterranean Chicken Breasts

"Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'. If you're craving crispy chicken, this Mediterranean-style chicken is fairly quick to make and relatively low-fat! Serve it with a pasta or rice side dish and your favourite salad greens."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by gailanng photo by gailanng
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Gordie Bird photo by Gordie Bird
Ready In:
6 Mediterranean Chicken Breasts




  • Mix together the first seven ingredients (from the cheese through to the black pepper) on a piece of waxed paper - saves on washing up later! - or if you prefer on a plate; put the oil in a shallow dish.
  • Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture.
  • Spray a non-stick skillet with cooking spray and set over a medium heat; add the chicken and cook, turning once, for 15 minutes, or until golden brown and the juices run clear.

Questions & Replies

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  1. I have to say I altered the recipe, in that I used bone-in chicken breast, and then baked it instead of frying it....the bone-in chicken was what I had, and baking it fit in with the other things I had to do. This recipe adapted perfectly to this! I used shredded romano cheese, which I really had to press onto the chicken to get it to stick, but it worked wonderfully! I noticed it getting a little brown while cooking, so I made a loose tent with foil so that it wouldn't burn, but would still stay crisp. I ended up with wonderful tasting, crispy chicken! Made for Best of 2009 tag! Thanks for sharing your recipe.
  2. The only substitute was the cheese, I had parmesan but no romano. I baked them for 30 minutes at 325 and they came out tender and tasty. Thanks.
  3. This would have gotten 3 stars, but I tasted the coating mixture before I put it on the chicken. My chicken pieces were not very even in thickness, so by the time the thickest part was done, the coating was burned. Next time (and there WILL be a next time), I will pound the chicken to an even thickness before coating with the breading. When I tasted just the breading, I really liked the fact that it had a little bite, which I didn't expect from reading the ingredient list. I almost gave this 3 stars, but realized that I should have known that the thick chicken would take longer to cook than the breading would take in a frying pan. Overall, good recipe, and I will enjoy again.
  4. The most perfect cheesy crust on this chicken! It's so incredibly easy to make but so good!
  5. The flavor was good but I should've went with my natural instict instead of the recipe. My mom always taught me to use egg when "frying" with oil on the stove and to use oil when baking or grilling. Medium heat was too high and it was not crispy brown like the picture. I had to throw it in the oven for about 10 minutes after it being on the stove. I also agree with other reviews about the cheese/breadcrumb mixture isn't enough. I only had 2 chicken breasts and had only a bit left over.I probably will not make this recipe again.


  1. Excellent! Both my husband and I agree that this is a delicious way to make chicken. I used freshly grated parmesan cheese instead of romano and for the salt I used kosher salt. This will definitely be made again and again. I served this with a parmesan risotto.
  2. This was very delicious. However, I am not a big frier, and it seemed to greasy to me. I would like to try dipping in milk instead of olive oil and bake the dish instead of sticking it in the frying pan to see if it turns out as well. Hopefully it will be as tasty. Thanks!
  3. This was good chicken - a little spicy, lots of flavor. I made as directed except I used parmesan instead of romano cheese. I would recommend this dish. Made for Newest Tag Game.


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
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