Chicken Gremolata is a simple main dish that can be thrown together for a quick dinner. A "gremolata" is is a chopped herb condiment typically made of lemon zest, garlic and parsley. This recipe is very mild and does not use garlic. We've also applied this recipe to fish, such as Tilipia which works well with these mild flavors and cooks up even quicker.
For side dishes consider serving rice and steamed spinach with lemon wedges.
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 oz. panko (Japanese bread crumbs, available in the Asian foods aisle)
- 1/4 cup coarsely chopped flat leaf parsley
- Grated zest of 1 lemon
- Sea salt
- Freshly ground pepper
- Pound chicken lightly to tenderize, season each piece with salt and pepper. Set aside.
- In a shallow dish, combine panko, parsley, and lemon zest. Coat chicken breasts with panko mixture, pressing gently until covered on both sides.
- Heat the oil in a large skillet, add chicken and cook about 5 minutes on each side until panko is golden brown and chicken is cooked through.