Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs / 680 g)
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano (1 g)
  • 1 teaspoon salt (6 g)
  • 1/2 teaspoon black pepper (1 g)
  • 1/2 cup grated Parmesan cheese (50 g)
  • 1 cup panko breadcrumbs (100 g)
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon paprika (1 g)
  • 1/4 teaspoon salt (1.5 g)
  • 1/4 teaspoon black pepper (0.5 g)

Instructions:

  1. Combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Add chicken breasts, ensuring they are coated. Seal in a zip-top bag or place in a dish and refrigerate for 30 minutes.
  2. In a bowl, mix together Parmesan cheese, panko breadcrumbs, parsley, minced garlic, paprika, salt, and pepper. Stir until combined and set aside.
  3. Preheat the grill to medium-high heat (about 400°F / 200°C).
  4. Remove chicken from the marinade and let excess drip off. Press the crumb mixture onto both sides of each chicken breast to form a crust.
  5. Place chicken breasts on the grill. Cook for 5-7 minutes on one side, then flip and grill for another 5-8 minutes until the internal temperature reaches 165°F (75°C).
  6. Remove chicken from the grill and let it rest for 5 minutes before serving.