Ingredients
Scale
- 2 boneless, skinless chicken breasts, pounded to even thickness
- 1 cup cottage cheese, drained and lightly whipped
- 1 cup tomato sauce, smooth and seasoned with oregano and lemon zest
- 1/2 cup fine panko or coarse semolina for crust
- 1 large egg, beaten
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 tablespoon butter
- Fresh basil leaves and lemon zest for finishing
- Salt and freshly ground black pepper to taste
Instructions
- Pat chicken dry, season both sides with salt and pepper, then dredge in beaten egg and panko or semolina.
- Heat olive oil in a skillet over medium-high heat until shimmering; add chicken and sear 3–4 minutes per side until golden.
- Reduce heat to medium, add garlic and butter, tilt pan to baste the chicken briefly to boost flavor and sheen.
- Spoon tomato sauce into the pan around the chicken, cover and simmer 4–5 minutes to meld flavors and finish cooking.
- Remove lid, dollop whipped cottage cheese onto each breast, cover for 1 minute to warm the curd without melting it into glue.
- Plate the chicken over a bed of grains or greens, garnish with basil, lemon zest, and a light drizzle of olive oil.
Notes
For best texture, dry the chicken thoroughly before cooking and do not overheat the cottage cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg