Rosemary Chicken

Crispy outside, tasty inside: irresistible chicken breast with rosemary bread crumbs!


Click here to see the recipe in Portuguese

Servings: 4

Preparation time: 45 minutes



4 boneless, skinless chicken breasts 

1 cup home-made bread crumbs or Panko 

1 tbs. minced fresh rosemary 

1 tbs. grated lemon peel

salt an pepper to taste

1 egg, scrambled

1/3 cup milk

3 tbs. olive oil

½ cup white wine

1 lemon



1 – In a bowl, mix bread crumbs, rosemary, salt, pepper and lemon peel.

2 – In a second bowl, mix egg and milk.

3 – One at a time, dip chicken breast in the egg mixture and roll it in the bread crumb until it’s well coated on both sides.

4 – Over medium-high, heat olive oil in a large skillet and add chicken, cooking until golden brown (for about 3 minutes per side).

5 – Add wine and reduce heat to low. Cover and let it cook until chicken is fully cooked (about 6 to 8 minutes).

6 – Open lid and let all reminiscent liquid evaporate.

7 – Serve, squeezing a little bit of lemon juice on top.



  • Some side dishes options are: risotto, pasta, mashed potatoes and green salad.

I learned this recipe in an Italian cooking class I took in 2009. The instructor authorized me to post this recipe here.


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