Cooking Steps

• Preheat oven to 350ºF.
• Prepare a baking sheet by lining it with parchment paper. Set aside.
• Prepare chicken breasts by cutting them in half lengthwise. Lay them on a cutting board and evenly sprinkle both sides of the chicken breasts with salt. Set aside.
• Zest lemon until you have 2 teaspoons of lemon zest. Set aside.
• Cut remaining lemon into 4 wedges and set aside.
• In a shallow bowl, whisk egg and flour together.
• In another shallow bowl, mix bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and pepper.
• Dredge each chicken breast in the egg wash, allowing excess to run off.
• Next, press each chicken breast into the breadcrumb mixture, covering it completely.
• Lay breaded chicken breast on a plate.
• Add olive oil to a skillet over medium-low heat. Heat until oil begins to flicker.
• Gently place two breaded chicken breasts in skillet. Cook on each side for 2 minutes or until breading is crispy. When done, transfer chicken to a plate lined with paper towel. Repeat this process with the other two chicken breasts.
• Transfer chicken breasts to your prepared baking sheet.
• In a small bowl, combine mozzarella cheese and Monterey Jack cheese. Place a small mound on each chicken breast.
• Bake for 13-15 minutes or until internal temperature reaches 165ºF.
• Spritz juice from one lemon wedge on each chicken breast.
• Garnish with minced fresh parsley and lemon slices.