Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, parmesan-oregano crusted chicken with sumac dressing. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Here is a new (and the best!) way to cook a juicy and moist chicken breast. The chicken breasts are first marinated in buttermilk to make it tender, and then covered with a herby parmesan crust and mayonnaise to lock all the juice inside. The sumac dressing is tangy, light and creamy at the same time, perfectly complementing the crispy chicken.

Parmesan-oregano crusted chicken with sumac dressing is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Parmesan-oregano crusted chicken with sumac dressing is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have parmesan-oregano crusted chicken with sumac dressing using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Parmesan-oregano crusted chicken with sumac dressing:

1. Prepare For the chicken:
2. Get 2 chicken breast halves
3. Get buttermilk, for marinating
4. Get 1/2 cup breadcrumbs
5. Take 1/2 cup freshly grated parmesan
6. Make ready 3 tbsp dried oregano
7. Get salt and pepper
8. Prepare 3 tbsp olive oil
9. Make ready 3 tbsp mayonnaise
10. Prepare For the dressing:
11. Take 2 tbsp mayonnaise
12. Get 1/4 cup yogurt
13. Get 2 small cloves garlic, mashed
14. Prepare 1 tsp sumac
15. Get 2/3 tsp lemon zest
16. Take salt and pepper

On a work surface, with a chef's knife or kitchen scissors, cut out the backbone of the chicken. Turn the chicken over and cut it in half. Transfer to a large glass dish. Sprinkle the salt and garlic powder over the chicken skin.

Instructions to make Parmesan-oregano crusted chicken with sumac dressing:

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.

Rub the chicken halves all over with the cut side of the lemon. 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. Sumac is delicious on roast meat & in particular lamb, when mixed with paprika, pepper. Remove the top layer of baking paper, drizzle over the oil and coat well.

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