Citrus‑Marinated Chicken Breast

Directions

1. Marinate the chicken: in a shallow dish combine milk, orange slices, and lemon slices. Submerge the chicken breast, cover, and refrigerate for 3–4 hours (up to overnight).
2. Prepare the citrus crust: in a bowl mix breadcrumbs with parsley, garlic, orange zest, lemon zest, Parmesan, salt, and pepper.
3. Remove chicken from the marinade and pat lightly dry. Press each piece firmly into the breadcrumb mixture, coating all sides.
4. Line a baking tray with baking parchment, lightly oiled. Arrange the coated chicken on the tray and chill for 30 minutes to help the crust set.
5. Bake in a pre‑heated oven at 160 °C for 12–13 minutes, or until the crust is golden and the internal temperature reaches 75 °C.
6. Rest for 5 minutes before slicing and serving with a fresh green salad.

Suggestions from Lucia

• Add a pinch of smoked paprika to the crumbs for subtle depth.
• Let the chicken reach room temperature for 10 minutes before baking—this helps even cooking.
• Save the zested citrus halves: squeeze them over the cooked chicken for an extra burst of aroma.

History of this Dish

Southern Italian cooks have long relied on local citrus to brighten poultry dishes. Marinating meat in milk softens the fibres, while breadcrumbs flavoured with zest marry land and sea aromas typical of Campania’s coastal cuisine. This modern oven‑baked version keeps the spirit of pan‑fried “pollo agli agrumi” but lightens it for contemporary tables.