Recipe: Delicious Parmesan-oregano crusted chicken with sumac dressing

Recipe: Delicious Parmesan-oregano crusted chicken with sumac dressing Delicious, fresh and tasty.

Parmesan-oregano crusted chicken with sumac dressing. Great recipe for Parmesan-oregano crusted chicken with sumac dressing. The herby crust and the mayonnaise coating locks all the juice inside the chicken breast, and the creamy sumac dressing is a must; you can use this dressing for any white meat dishes. Here is a new (and the best!) way to cook a juicy and moist chicken breast.

Heat a cast iron skillet over medium-high heat.

Add chicken thighs, skin-side down, to the hot skillet.

Parmesan-oregano crusted chicken with sumac dressing.

You can cook Parmesan-oregano crusted chicken with sumac dressing using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Parmesan-oregano crusted chicken with sumac dressing

1. It’s of For the chicken:.

2. Prepare 2 of chicken breast halves.

3. You need of buttermilk, for marinating.

4. You need 1/2 cup of breadcrumbs.

5. It’s 1/2 cup of freshly grated parmesan.

6. Prepare 3 tbsp of dried oregano.

7. Prepare of salt and pepper.

8. You need 3 tbsp of olive oil.

9. It’s 3 tbsp of mayonnaise.

10. You need of For the dressing:.

11. It’s 2 tbsp of mayonnaise.

12. It’s 1/4 cup of yogurt.

13. It’s 2 of small cloves garlic, mashed.

14. It’s 1 tsp of sumac.

15. Prepare 2/3 tsp of lemon zest.

16. You need of salt and pepper.

The herby crust and the mayonnaise coating locks all the juice inside the chicken breast, and the creamy sumac dressing is a must; you can use this dressing for any white meat dishes.

Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.

The chicken stays tender and juicy and the flavor of the lemon garlic yogurt is just right.

I put fresh pressed garlic into the yogurt as opposed to garlic salt.

Parmesan-oregano crusted chicken with sumac dressing step by step

1. Pound the chicken breast to even out the thickness. Pour over buttermilk until well-covered, and marinate for at least 5 hours in the fridge. Rinse and pat dry..

2. In a bowl, mix together the breadcrumbs, parmesan, oregano, olive oil, and salt and pepper..

3. Coat the chickens thoroughly with mayonnaise. Press the chickens onto the breadcrumb mixture, until both sides are well covered. Bake in the oven for about 20-25 minutes (flip halfway through), until the crust is golden and the inside is no longer pink..

4. For the sauce: mix together all the ingredients. Drizzle over the chicken to serve..

I also used fresh cilantro instead of parsley.

The hard part was coating the chicken – the crumbs became lumpy after two breasts.

In a medium sized bowl add the first seven ingredients, Lemon juice through oregano.

Sumac crushed is obtained from the dried berries from a bush that grows in the Middle East and southern Italy, and it is essential for the Middle-Eastern cuisine specially Persian, Lebanese, and Turkish.

In Middle Eastern cooking sumac is used as a souring agent instead of lemon or vinegar.