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Chicken Oreganata Recipe

Italian-American · Main course · 50 min total

This classic Italian-American dish features tender chicken breasts baked with a flavorful topping of breadcrumbs, oregano, garlic, and Parmesan cheese, finished with a splash of white wine and lemon juice.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup dry breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup dry white wine
• 2 tablespoons lemon juice
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken in a single layer.
2. In a small bowl, combine breadcrumbs, Parmesan cheese, oregano, garlic, and a pinch of salt and pepper. Drizzle with 2 tablespoons of the olive oil and stir until mixture is evenly moistened.
3. Season chicken breasts with salt and pepper on both sides. Place them in the prepared baking dish.
4. Spoon the breadcrumb mixture evenly over the chicken, pressing lightly to adhere.
5. In a small bowl, whisk together remaining 2 tablespoons olive oil, white wine, and lemon juice. Pour around (not over) the chicken.
6. Bake for 30-35 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and topping is golden brown. If topping browns too quickly, cover loosely with foil.
7. Let rest for 5 minutes before serving. Spoon pan juices over the chicken.

Tips

• For extra crispiness, broil the chicken for the last 2 minutes of baking.
• Serve with roasted potatoes or a side salad.
• Leftovers can be stored in the refrigerator for up to 3 days.

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