Ingredients
Method
Preparation
- Season the chicken breasts with salt and pepper on both sides.
- In a bowl, mix together pecorino cheese, breadcrumbs, lemon zest, and a pinch of salt and pepper.
- Dip each chicken breast into the lemon juice, then press into the pecorino mixture, ensuring they’re well-coated.
Cooking
- For the slow cooker: Place the chicken breasts in the slow cooker, drizzle with olive oil, and cook on low for 4-5 hours.
- For the air fryer: Preheat the air fryer to 375°F (190°C) and cook for about 15-18 minutes, flipping halfway through.
Sauce Preparation
- In a small saucepan, heat the heavy cream on low and stir in the remaining lemon juice. Simmer for 3-5 minutes until slightly thickened, adding salt and pepper to taste.
Serving
- Place the crusted chicken on plates and drizzle with the creamy lemon sauce, garnishing with fresh parsley if desired.
Nutrition
Notes
Substitutions: Use Parmesan cheese if you can’t find pecorino; it will still be delicious! You can add red pepper flakes to the crust for a little kick. Leftovers can be refrigerated for up to 3 days in an airtight container. Freeze uncooked, coated chicken for up to 2 months—just defrost before cooking.