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Sliced, breaded chicken breast dusted with Cacio e Pepe seasoning, served on a bed of fresh spinach, yellow bell pepper strips, red onion, and zucchini slices.

Cacio e Pepe Baked Chicken Breast

Serves: 1

Prep time: 5 minutes

Cook time: 16 minutes

Sliced, breaded chicken breast dusted with Cacio e Pepe seasoning, served on a bed of fresh spinach, yellow bell pepper strips, red onion, and zucchini slices.

INGREDIENTS

INGREDIENTS

  • 1 boneless, skinless chicken breast (approx. 8 oz)
  • 1Tbsp vegetable oil
  • Kosher salt to taste
  • 2-3 Tbsp Olde Thompson Cacio e Pepe Pasta Mix-Ins

FEATURED PRODUCTS

A bottle of Olde Thompson Pasta Mix-Ins labeled Cacio e Pepe Crunch with an image of spaghetti on the front. The label notes it is a seasoning to add to pasta with olive oil, with a net weight of 5.7 oz (162 g).

Cacio e Pepe Crunch

INSTRUCTIONS

INSTRUCTIONS

  1. Preheat your oven to 350°F (175°C).
  2. Prep the chicken by patting it dry. Rub the entire surface of the chicken breast with vegetable oil.
  3. Season with kosher salt to your liking.
  4. Top the chicken breast generously with 2 to 3 tablespoons of Olde Thompson Cacio e Pepe Pasta Mix-Ins, pressing lightly to adhere.
  5. Bake in the preheated oven for approximately 16 minutes, or until the internal temperature reaches 165°F.
  6. Rest briefly, then slice and serve warm over a bed of fresh greens like spinach, zucchini, yellow bell pepper, and red onion.

Serving Suggestion: Add a drizzle of lemon juice or a light vinaigrette for a fresh finish.

FEATURED PRODUCTS

A bottle of Olde Thompson Pasta Mix-Ins labeled Cacio e Pepe Crunch with an image of spaghetti on the front. The label notes it is a seasoning to add to pasta with olive oil, with a net weight of 5.7 oz (162 g).

Cacio e Pepe Crunch

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